We will hold a fermentation salon that will also serve as a debriefing meeting about my experiences during a fermentation tour of Europe, which I visited for one month in November.
The contents will be as follows, and I can also give some advice if an applicant brings koji.
• European restaurants dealing with fermentation.
• Manufacturers working on bio and natural fermentation.
• Overseas experiments, interest in, and dealing with, KOJI.
• Overseas wave of fermentation.
• Raw materials, tools, and practice of koji making overseas.
• Photos and videos of the European tour.
• The story of the fermentation journey.
Location: FabCafe MTRL
Dogenzaka Pia 2F, 1-22-7 Dogenzaka, Shibuya-ku, Tokyo 150-0043
Time: 1:00 p.m. to 3:00 p.m.
** Participation fee: free of charge / anyone can participate.
"Koji School" representative/KOJI teacher, koji researcher, bodyworker, former Terada Honke head sake brewer. Graduated from the Kyoto College of Art, Ceramics Department. Dropped out of the Kyoto University of Art & Design. Graduated from the Kodo Cultural Foundation Training Center. Wandered abroad. Learned traditional arts (Japanese taiko, dancing, and singing). Apprenticed with food researcher Deco Nakajima and learned cooking, self-sufficiency, and yin-yang theory. Worked for eight years as the head brewer at natural sake brewery Terada Honke. Studied fermentation and philosophy of life under Keisuke Terada. Learned the principles of koji and fermentation through sake. Then, independence. Moved to Hokkaido in 2013 and operated a gallery cafe studio. Moved to Chiba in 2016. Ran the "Koji Online School" and "Nakaji's Fermentation Research Institute Salon." Held koji workshops and lectures in 8 European countries in 2018. Introduces koji culture and provides technical guidance internationally. Conveys principles of nature around the world by by making koji. Operates the "Koji Online School." https://www.nakaji-minami.com/