Koji & Miso Fermentation

In this course, we will explore the fascinating world of Koji & Miso. Koji kin is a type of fungus, scientifically known as Aspergillus oryzae, and it plays a crucial role in traditional Japanese cuisine. The spores, Aspergillus oryzae are put on a substrate, such as rice or barely, and incubated at a warm temperature of 30 degrees for 48 hours to digest the complex carbohydrates of the substrate to make what we call koji - a molded enzymaticly active substrate. Miso, on the other hand, is a traditional Japanese fermented bean paste made of fermenting beans (traditionally with soy beans) with the help of Koji. By understanding the basics of Koji and Miso, you will gain insights into their history, significance, and the unique flavors they contribute to various dishes and projects!

Your Instructor


Founder - Edible Alchemy Academy

Frequently Asked Questions

When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

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