KOJI THE KITCHEN Academy Vol. 7 will take place on Sunday, February 21, 2027!
This year marks the 20th anniversary of koji mold’s designation as Japan’s “National Fungus.”
Under the theme “The Past, Present, and Future of Koji Mold,” this edition of KTK Academy will explore new possibilities for Japan’s unique koji culture.
Our keynote speaker will be Katsuhiko Kitamoto, Professor Emeritus at the University of Tokyo, who proposed the designation of koji mold as Japan’s National Fungus. We will also welcome a diverse lineup of leading industry figures for talk sessions, exploring the potential of koji mold from a range of perspectives.
For online participants, we plan to offer both live streaming and on-demand access to recordings. AI-powered English interpretation is also planned for the online stream to welcome participants from around the world.
Further details will be announced before the end of the year!
Save the date for this special occasion, and stay tuned for more information.
What is KOJI THE KITCHEN Academy?
Kojiya Sanzaemon, a koji manufacturer with a 600-year history, launched “KOJI THE KITCHEN” in 2021—a project dedicated to exploring new possibilities for koji and creating culinary culture.
Koji, which has long been a cornerstone of Japanese culinary culture, has in recent years garnered global attention across a wide range of fields, including “gastronomy,” “food tech,” “gut health,” and “food and agriculture.”
Throughout its long history, Kojiya Sanzaemon has walked hand in hand with Japan’s foundational fermented food culture—including miso, soy sauce, mirin, and sake. In recent years, the value of koji has been rediscovered in the food tech sector, including creative dishes by the world’s top chefs, as well as in alternative foods and upcycling.
Against this backdrop, KOJI THE KITCHEN Academy was established as a place for learning and hands-on experiences aimed at preserving koji for future generations.
This program offers a broad perspective—ranging from the tiny microorganism known as koji mold to history, culture, society, and art—allowing participants to deepen their understanding by actually touching, tasting, and discussing these topics. Through introductory courses, workshops, discussions, lectures by domestic and international guests, and a special dinner prepared by a hotel executive chef, you can experience koji with all five senses.
The venue, the Mikawa region of Aichi Prefecture, is a “hidden gourmet destination” blessed with some of the nation’s finest agricultural and livestock products.
Why not join us in exploring the future of koji while experiencing the diverse ingredients and fermentation culture unique to this region?
Who Should Attend?
- Those who want to learn about the history and evolution of koji mold and Japanese fermentation culture.
- Those interested in the latest research, technologies, and emerging possibilities of koji mold.
- Those looking to incorporate koji and fermentation technologies into their product development or business activities.
- Those interested in the global expansion of koji culture and its international potential.
- Those who want to gain insights from researchers, industry leaders, and experts shaping the future of food and fermentation.
- Those seeking to build new connections across industries and borders through a shared interest in koji.
- Those looking for inspiration to preserve and pass on traditional koji culture to future generations.
No prior knowledge of koji or fermentation is required. We warmly welcome participants from all backgrounds and levels of experience.