Soy Sauce & Fermented Seasonings
Understand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.
Programme identification
- 1.1Programme name
- Soy Sauce & Fermented Seasonings
- 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
Naturally brewed soy sauce is a lesson in fermentation microbiology: a mould prepares the raw material, then salt-tolerant yeasts and lactic bacteria transform it over months in the moromi. This course follows the whole process, from the main soy sauce styles and making koji from soy and wheat, to managing the moromi, pressing, pasteurisation and finishing. You will then apply the same principles to koji garums and other fermented seasonings made from vegetables, legumes, meat or fish by-products.
Interest in these seasonings has grown as chefs and food companies look for deep savoury flavour and ways to reduce added salt without losing taste. The course suits chefs, product developers and fermenters who want to understand why each step matters, not just follow a recipe. The tutor, selected for hands-on experience of brewing and developing seasonings, explains process controls and the trade-offs between time, salt and flavour. For your final project, you will design a fermented seasoning, start a pilot batch and present its process, sensory profile and potential product applications.
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 seasonings and condiments, restaurants and hospitality, food manufacturing, artisan food production.
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:
Understand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.
3.2Specific objectives
- Build the foundations: Soy sauce styles and production methods; Making koji for soy sauce.
- Put them into practice: Moromi fermentation: moulds, yeasts and lactic bacteria; Pressing, pasteurisation and finishing.
- Apply everything to a real case: Koji garums and other fermented seasonings; Umami, salt reduction and product applications.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain how moulds, yeasts and bacteria shape soy sauce at each stage.
- Prepare soy and wheat koji suitable for brewing seasonings.
- Manage a moromi and decide when to press and pasteurise.
- Design a koji garum from vegetable or animal by-products.
- Use fermented seasonings to build umami while controlling salt.
Student profile
4.1Who it is for (entry profile)
Chefs, product developers and fermenters.
4.2Entry requirements
No formal prior knowledge is needed; basic koji experience is an advantage. You will need kitchen equipment, food-grade vessels and a scale.
4.3Career paths (exit profile)
- Seasoning and sauce product developer
- Fermentation chef in a development kitchen
- Artisan soy sauce or garum producer
- Flavour technologist in a food company
- Culinary consultant on umami and salt reduction
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Soy sauce styles and production methods | Foundations | 3 | 12 |
| 02 | Making koji for soy sauce | Foundations | 3 | 12 |
| 03 | Moromi fermentation: moulds, yeasts and lactic bacteria | Practice | 3 | 12 |
| 04 | Pressing, pasteurisation and finishing | Practice | 3 | 12 |
| 05 | Koji garums and other fermented seasonings | Application & project | 3 | 12 |
| 06 | Umami, salt reduction and product applications | 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.
- Koikuchi, usukuchi, tamari and shiro styles
- Chinese and Southeast Asian soy sauces
- Natural brewing versus hydrolysed production
- Soybean and wheat preparation
- Koji culture conditions for shoyu
- Assessing koji quality before brining
- Brining and the start of moromi
- Salt-tolerant yeasts and lactic bacteria
- Stirring, aeration and moromi management
- Pressing methods and yields
- Pasteurisation and colour development
- Filtration, blending and bottling
- Koji garum principles
- Vegetable, legume and animal-based garums
- Other koji seasonings and pastes
- How umami works in seasonings
- Using ferments to reduce salt
- Applications in sauces, snacks and ready meals
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
Design and start a pilot batch of a fermented seasoning, documenting process, sensory profile and applications.
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 module exercises. Your 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 Soy Sauce & Fermented Seasonings?
No formal prior knowledge is needed; basic koji experience is an advantage. You will need kitchen equipment, food-grade vessels and a scale.
How is Soy Sauce & Fermented Seasonings 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 module exercises. Your final project is reviewed by the tutor with individual feedback.
What is the final project?
Design and start a pilot batch of a fermented seasoning, documenting process, sensory profile and applications.
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 Soy Sauce & Fermented Seasonings?
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).