Diploma in Koji & Japanese Fermentation
An in-depth programme on koji and the fermented foods and drinks built on it, from miso and shoyu to sake and mirin.
Programme identification
- 1.1Programme name
- Diploma in Koji & Japanese Fermentation
- 1.2Type of qualification
- Diploma
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 6 months (24 weeks) · 192 hours in total · 8 modules of 24 hours · 24 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 25 June 2027. Enrolment closes on 4 January 2027. Following intake: 12 April 2027. How intakes work →
Overview
2.1Programme description
Koji sits at the centre of Japanese food culture, supporting miso, shoyu, sake, mirin, amazake, vinegars and pickles, and it has become one of the most exciting tools in contemporary kitchens worldwide. This diploma offers an in-depth, eight-module journey through that whole family of ferments. You will start with Aspergillus oryzae and the koji tradition, master advanced koji making and quality control, and then produce and age miso, brew shoyu and tamari, and explore sake, mirin and amazake.
Later modules cover shio koji, vinegars and pickles, the use of koji in contemporary cuisine and the practical realities of running a small production business safely. The diploma suits chefs, fermenters and artisan producers who already have some fermentation experience and want a structured, professional command of Japanese fermentation. Each module is taught by a tutor selected for practical experience in kitchens, breweries or fermentation businesses. For your final project, you will develop a small koji-based product line, with process documentation, sensory evaluation, food safety plan and a realistic production schedule for a small enterprise.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as restaurants and hospitality, artisan food production, seasonings and condiments, culinary education.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
An in-depth programme on koji and the fermented foods and drinks built on it, from miso and shoyu to sake and mirin.
3.2Specific objectives
- Build the foundations: Aspergillus oryzae and the koji tradition; Advanced koji making and quality control; Miso production and ageing.
- Put them into practice: Shoyu and tamari brewing; Sake, mirin and amazake; Shio koji, vinegars and pickles.
- Apply everything to a real case: Koji in contemporary cuisine; Production, safety and small-scale enterprise.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Produce consistent koji from rice, barley and soybeans.
- Make and age miso, shoyu and tamari to defined quality standards.
- Explain the processes behind sake, mirin, amazake and rice vinegar.
- Develop contemporary dishes and products using koji and its derivatives.
- Plan safe, documented small-scale production of koji-based foods.
Student profile
4.1Who it is for (entry profile)
Chefs, fermenters and artisan producers.
4.2Entry requirements
Some basic fermentation experience is recommended, such as making koji, sourdough or pickles. A kitchen, thermometer and simple incubation set-up are needed.
4.3Career paths (exit profile)
- Fermentation chef or head of fermentation in a restaurant
- Artisan producer of miso, shoyu or koji products
- Founder of a Japanese fermentation business
- Product developer for Asian condiments
- Fermentation educator and consultant
- Production manager in a small fermentation facility
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Aspergillus oryzae and the koji tradition | Foundations | 3 | 24 |
| 02 | Advanced koji making and quality control | Foundations | 3 | 24 |
| 03 | Miso production and ageing | Foundations | 3 | 24 |
| 04 | Shoyu and tamari brewing | Practice | 3 | 24 |
| 05 | Sake, mirin and amazake | Practice | 3 | 24 |
| 06 | Shio koji, vinegars and pickles | Practice | 3 | 24 |
| 07 | Koji in contemporary cuisine | Application & project | 3 | 24 |
| 08 | Production, safety and small-scale enterprise | Application & project | 3 | 24 |
| Total | 192 |
8 modules × 24 hours = 192 hours: 48 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Biology and domestication of A. oryzae
- Tane koji producers and spore traditions
- Koji in Japanese food culture
- Rice, barley and soy koji variations
- Process control and record keeping
- Grading koji quality
- Kome, mugi and mame miso
- Long ageing and environment
- Evaluating miso maturity
- Shoyu koji and brining
- Moromi management and pressing
- Tamari and regional styles
- Principles of sake brewing
- Mirin production
- Amazake as a drink and ingredient
- Shio koji and shoyu koji seasonings
- Rice vinegar and kurozu
- Nukazuke and koji pickles
- Koji in contemporary restaurants
- Koji-aged meat, fish and vegetables
- Menu development with ferments
- Production planning and equipment
- Food safety and hygiene plans
- Costing, labelling and selling
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Develop a small koji-based product line with process documentation, safety plan and production schedule.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 8 hours a week for 24 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and practical exercises in every module. The tutor reviews the final project and provides detailed feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Diploma Certificate
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
- A short CV or a description of your experience in the field.
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £1,120
- Full payment before the start: £896 (20% reduction).
- 40% reservation (£448) and 6 monthly instalments of £112.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Diploma in Koji & Japanese Fermentation?
Some basic fermentation experience is recommended, such as making koji, sourdough or pickles. A kitchen, thermometer and simple incubation set-up are needed.
How is Diploma in Koji & Japanese Fermentation taught?
Live online, in 8 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and practical exercises in every module. The tutor reviews the final project and provides detailed feedback.
What is the final project?
Develop a small koji-based product line with process documentation, safety plan and production schedule.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Diploma Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Diploma in Koji & Japanese Fermentation?
The natural next step is Master in Fungal Fermentation Science & Technology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article 
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article Keep branching.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).