キャンセル規定について教えてください。

開催日の7日前までは全額返金いたします。開催日の7日以内のキャンセルにつきましては、返金はいたしかねます。

お子様の参加について教えてください。

6歳以上のお子様はご参加いただけます（通常料金）。13歳未満のお子様は、保護者の方の同伴をお願いいたします。

You’ll be working with food. Please dress accordingly and refrain from wearing fragrances.

You don’t need to bring anything. All materials and ingredients will be provided.

Do you accommodate food allergies?

Yes — please inform us of any dietary requirements or allergies through the intake form when you apply.

バイリンガル対応はしていますか。

ワークショップは基本的に英語で進行いたします。必要に応じて日本語でもご説明いたします。

貸切のワークショップに対応していますか。

ご希望の人数とご来訪日を添えて、atelier@maana.jp までご連絡ください。

遅れる場合の連絡先を教えてください。

メールにて atelier@maana.jp までご連絡いただくか、ご予約確認メールに記載のWhatsAppまでご連絡ください。

ワークショップの日程変更はできますか。

はい。開催日の7日前まで、ご予約確認メールのリンクから日程変更を承っております。

Maana Atelier · Workshop

Koji Fermentation
Workshop.

Make your own Japanese kitchen condiments from koji-fermented rice, the quiet engine of every umami flavour.

1.5 hoursOne session

Maana AtelierNishijin, Kyoto

Up to 8Per session

¥18,000Tax included

The craft

Kōji発酵

Shoyu, sake, mirin, miso — the staples of the Japanese table, all built on a single quiet foundation: koji, the national mould of Japan. Inoculated onto rice, barley, or soy, koji is the starter that turns ingredients into the fermented umami the islands are known for.

In this workshop, you’ll learn all about koji and how its use evolves across the Japanese archipelago, giving rise to different flavours and effects. Then, make two personalized condiments for your own pantry: shoyu-koji rich with dried fruit, and shio-koji with aromatic spices.

Your keepsake

What you’ll take home

You leave with two jars of koji condiments to ferment over time, building depth and flavour that finishes on your kitchen counter.

01
Two jars
Shoyu-koji and shio-koji, with dried fruit and aromatic spices.
02
A few days to finish
Your jars are nearly there — they continue fermenting at home for 7–14 days, then keep in the fridge.
03
Better cooking
One spoonful turns a bowl of rice, a piece of fish, or a salad dressing into something flavourful and gut-enriching.

The session

How you’ll spend it

Spend 1.5 hours at the atelier with your teacher, guided from start to finish.

Welcome tea

A seasonal cup of tea on arrival, and an introduction to fermentation across Japan.

ii.

Meet the koji

Smell and touch rice koji — the starter that drives miso, soy sauce, and saké. Taste a variety of koji-based seasonings.

iii.

Mix

Combine koji with salt, soy sauce, dried fruit, and aromatic spices. Try your hand at creating two unique flavours.

iv.

Bottle

Ingredients go into a compact glass jar. Shake to mix and let the ingredients get to know each other, then label and pack for the journey home.

In your kitchen

A few simple ways to put your jars to work

A few simple ways to put your jars to work — bright, fresh salads where shio-koji does the seasoning.

Avocado salad

Cubed avocado
Cubed cucumber
Crushed cashews
Shio-koji
Fresh lemon juice

Toss and rest five minutes. The shio-koji softens the avocado and binds the cashews into a creamy dressing.

Tomato salad

Sliced tomatoes
Shio-koji
Torn basil
Crushed walnuts
Fresh lemon juice

Dress just before serving. Shio-koji draws the sweetness from the tomatoes; basil and walnuts round it out.

ご予約

今後の開催

すべて日本時間（JST · GMT+9）

参加者の声

参加された方の言葉

Guests come for an afternoon and leave with two jars, but here’s what stuck with them after returning home.

One of the highlights of my stay in Kyoto. Our teacher’s background in anthropology and food science gave context to the cooking, and her warmth and enthusiasm were a pleasure. The setting was stunning.

Laura George · Google review

Such a warm welcome at Maana Atelier. A thorough explanation of the different products, followed by a tasting session, then we made our own two koji cultures. Beautiful surroundings, focused atmosphere — we’d recommend it to everyone.

Lorenzo De Block · Google review

We did the fermented koji workshop and learned so much we can do in our own kitchen, while finding a deep appreciation for the art and tastes of fermented ingredients in Japanese cuisine. The workshop space was peaceful and stunning.

Michelle Pietrzak-Wegner · Google review

The city · 京都

A reason to come to Kyoto.京の手しごと

Kyoto runs at half-speed. Temple bells in the early hours. Shop curtains drifting at noon. The river quiet by dusk. The seasons change without asking permission — cherry, plum, maple, snow.

You arrive at Maana Atelier on a small street in Nishijin, the old weavers’ district. Inside, the machiya keeps its own air: cool stone, soft daylight, the smell of clay.

Questions