Koji Making & Applications
Grow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.
Programme identification
- 1.1Programme name
- Koji Making & Applications
- 1.2Type of qualification
- Course
- 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)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 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 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
Koji, the mould-covered grain behind miso, soy sauce and sake, has moved from Japanese breweries into restaurant kitchens and food start-ups around the world. This course teaches you to grow Aspergillus oryzae reliably on rice, barley and alternative substrates, from soaking and steaming to inoculation and the careful control of temperature and humidity during incubation. You will learn how koji enzymes unlock sweetness and umami, and how to put them to work in shio koji, amazake and koji-cured meat, fish and vegetables.
The programme suits chefs, home and professional fermenters and small food producers who want a dependable, safe method rather than trial and error. Every live session is led by a tutor selected for working experience in the field, who explains how to diagnose uneven growth, early sporulation and off-aromas, and how to move from a single tray to small-batch production. For the final project, you will grow and document a koji batch on a substrate of your choice and use it to develop one finished application, recording process parameters, sensory results and the food safety controls you applied.
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, food product development, 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:
Grow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.
3.2Specific objectives
- Build the foundations: Aspergillus oryzae: biology, history and safety; Substrate preparation, steaming and inoculation.
- Put them into practice: Incubation, temperature and humidity control; Koji enzymes and how they transform food.
- Apply everything to a real case: Shio koji, amazake and koji-cured foods; Troubleshooting, quality and scaling up.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Prepare, steam and inoculate grain substrates for consistent koji growth.
- Run an incubation with controlled temperature, humidity and airflow.
- Judge koji readiness by aroma, colour, texture and mycelium coverage.
- Apply koji enzymes to sweeten, tenderise and add umami to foods.
- Recognise contamination and adjust the process to prevent recurrence.
Student profile
4.1Who it is for (entry profile)
Chefs, fermenters and food producers.
4.2Entry requirements
No prior fermentation experience is needed. You will need basic kitchen equipment, a thermometer and a simple incubation space such as an insulated box.
4.3Career paths (exit profile)
- Fermentation chef in a restaurant development kitchen
- Artisan koji and shio koji producer
- Fermentation specialist in a food start-up
- Culinary instructor running koji workshops
- Product developer for koji-based seasonings
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: biology, history and safety | Foundations | 3 | 12 |
| 02 | Substrate preparation, steaming and inoculation | Foundations | 3 | 12 |
| 03 | Incubation, temperature and humidity control | Practice | 3 | 12 |
| 04 | Koji enzymes and how they transform food | Practice | 3 | 12 |
| 05 | Shio koji, amazake and koji-cured foods | Application & project | 3 | 12 |
| 06 | Troubleshooting, quality and scaling up | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 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.
- The koji mould: life cycle and morphology
- Koji in Japanese and East Asian food history
- Domestication, strain safety and look-alike moulds
- Choosing rice, barley and alternative grains
- Soaking, draining and steaming to the right texture
- Spore sources, dosing and even inoculation
- Incubation set-ups from cooler box to koji room
- Temperature curves and turning the koji
- Humidity, airflow and when to harvest
- Amylases and the release of sugars
- Proteases, peptides and umami
- Lipases and aroma development
- Making and using shio koji
- Brewing amazake
- Koji curing for meat, fish and vegetables
- Diagnosing contamination and poor growth
- Quality criteria, drying and storage
- Scaling from tray batches to small production
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
Grow and document a koji batch on a chosen substrate and develop one finished koji-based application from it.
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 6 hours a week for 12 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 each module. The final project is reviewed by the tutor with individual 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
Course Certificate
On completing the programme and its project, Fungaris issues a Course 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).
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: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
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 Koji Making & Applications?
No prior fermentation experience is needed. You will need basic kitchen equipment, a thermometer and a simple incubation space such as an insulated box.
How is Koji Making & Applications taught?
Live online, in 6 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 each module. The final project is reviewed by the tutor with individual feedback.
What is the final project?
Grow and document a koji batch on a chosen substrate and develop one finished koji-based application from it.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course 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 Koji Making & Applications?
The natural next step is Diploma in Koji & Japanese Fermentation.
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.
From our species guide.
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).