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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per student at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 7 days before the class
Q: How long does the class run for, what's the price?
A: 2.5 hours, $120 per person
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Koji Making Master Class
How to make koji
2.5 hours
1 to 6
label
$120
What you'll do
Instruction, interactive demonstration, and a delicious lunch! Gluten free and vegan friendly class.
Koji is fermented rice product, and is the basis of almost every Japanese essential seasoning. Master Koji, and you can make your own miso, soy sauce, sake, mirin, and a range of delicious marinades!
Come and learn about this amazing food-base! In this class you will:
- Find out about the history of this wonderful fermented product
- See a demonstration of every step in the fermentation process
- Receive full printed instructions for producing your own koji with simple ingredients at home
- Receive recipes, not just for koji itself, but for the creation of soy-sauce-koji, salk-koji, and sweet-koji, plus recipes for delicious dishes you can prepare with these fermented products
- Take home 200g of pre-made koji (prepared by Tomoko), so you can start exploring the wonderful traditional flavours of Japan at home!
- Afterwards, enjoy a group lunch of authentic home-cooked Japanese food!
Koji really is an amazing ingredient – it enhances your immune system, increase healthy bacteria in the body, adds umami to dishes, tenderises meat, and can be used as a marinade, a salt substitute, and to make traditional Japanese pickles. Come and find out more!
Tomoko has a passion for traditional foods, running sushi and miso workshops in Sydney, and now on the Central Coast. She is always keen to share her love of Japanese food! She loves making koji (and other fermented foods) at home, and will guide you through the entire process, and support you as you make koji for yourself at home.
If you’re interested, or have any questions, please don’t hesitate to send a message!
Your place at the course can be reserved by clicking the Going button, and emailing Tomoko. Hope to see you soon!
Knowledge Required
No knowledge required.
What you'll get
- 200g rice koji
- koji powder
- recipes
- group lunch of a variety of Japanese dishes
What to bring
An apron.
Location
Umina Beach, NSW
Exact location is anonymised for privacy. You'll get the specific address after booking.
Your teacher
Tomoko is a Japanese calligraphy artist, a miso maker and a language teacher based around Sydney and the Central Coast. Tomoko was born and grew up in Japan, and she have been living in Australia for about 6 years. Tomoko loves the beaches and natural landscapes here!
Tomoko loves sharing Japanese culture through Japanese calligraphy, miso making and Japanese language. She has conducted calligraphy workshops in schools and various venues in Sydney, the Central Coast and Melbourne, as well as giving demonstrations at karate dojos and at marketing events for private companies.
Tomoko also has a passion for traditional foods, running sushi and miso workshops. She is always keen to share her love of Japanese food!
If you have any interest in Japanese culture, or in trying new kinds of artwork, you might love my workshops! I look forward to meeting you : )
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