{"id":13975,"date":"2026-05-26T18:21:15","date_gmt":"2026-05-26T10:21:15","guid":{"rendered":"https:\/\/kongsi.academy\/?post_type=tc_events&p=13975"},"modified":"2026-06-17T03:32:17","modified_gmt":"2026-06-16T19:32:17","slug":"fermentationcrafting-organic-rice-koji","status":"publish","type":"tc_events","link":"https:\/\/kongsi.academy\/zh-hans\/events\/fermentationcrafting-organic-rice-koji\/","title":{"rendered":"Fermentation: Crafting Organic Rice Koji"},"content":{"rendered":"
\"Crafting \"RiceThis class has reached full capacity.<\/strong><\/h6>\n

 <\/p>\n

If you missed a seat, don’t worry\u2014we will be organizing more classes in the future. To receive priority updates when the next session is announced, please add your name to our waiting list:<\/h6>\n

\ud83d\udcdd https:\/\/forms.gle\/uomtM8kJad7NTv6u5<\/a><\/p>\n

Thank you for your support, and we hope to see you at a future class soon!
\n————————————————————————————————————<\/p>\n

Discover the magical world of koji \u2014 the living culture behind miso, soy sauce, sake & umami-rich Japanese cuisine.<\/p>\n

Koji is the essential that gives Japanese food its unique flavour. Go from grain to glaze in one hands-on workshop! This class covers the entire journey of koji: you will learn to inoculate organic grain with the magical Aspergillus oryzae mold and transform it into delicious, ready-to-use seasonings and condiments for your meals. With rice koji, we will make sweet and nurturing amazake, the versatile marinade shio koji, and the rich, umami shoyu koji. Leave with the live rice koji culture you started, fermenting seasoning and condiments, and the essential skills to revolutionize your kitchen.<\/p>\n

In this hands-on workshop, you will learn how to:
\n\ud83c\udf3e Make your own rice koji from scratch
\n\ud83c\udf76 Craft sweet amazake
\n\ud83e\uddc2 Create shio koji & shoyu koji seasonings
\n\ud83e\uddc8 Ferment tofu & tempeh with koji Recipe
\n\ud83e\udda0 Understand the enzymes behind flavour transformation<\/p>\n

Take Home:
\n\u2022 Koji starter
\n\u2022 Fermenting condiments & seasonings
\n\u2022 Practical fermentation skills for daily cooking<\/p>\n

Perfect for home cooks, fermentation lovers & curious beginners.<\/p>\n

No experience needed.<\/p>\n

Date: 27 Jun,2026,Saturday (FULL)<\/strong>
\n<\/span>Time:10AM-3PM
\nVenue: Kongsi House,Jalan Puchong, Off Jalan Klang Lama<\/p>\n

<\/span><\/p>\n

Registration & Payment Step<\/strong><\/h5>\n

1. Go to www.kongsi.academy
\n2.Click Fermentation: Crafting Organic Rice Koji
\n3.Choose Quantity, add to cart
\n4.View Cart \/ Find Cart Icon
\n5.Fill up detail
\n6.Make Payment
\n7.Check your email for payment notification<\/p>\n

Follow us on Facebook<\/a> & Instagram<\/a><\/strong><\/p>\n

Spaces are limited, so reserve your spot today! By just add to cart , find your cart icon\"Cart, complete made payment.<\/p>\n

If you\u2019d like more details or have any questions, please feel free to reach out Veeny via https:\/\/wa.me\/60172689123<\/a><\/p>\n


\n——————————————————————————————————–
\n<\/span>Thank you for the overwhelming response!<\/strong>
\nThis class has reached full capacity.
\n<\/strong>If you missed a seat, don’t worry\u2014we will be organizing more classes in the future. To receive priority updates when the next session is announced, please add your name to our waiting list:<\/p>\n

\ud83d\udcdd https:\/\/forms.gle\/uomtM8kJad7NTv6u5<\/a><\/p>\n

Thank you for your support, and we hope to see you at a future class soon!
\n————————————————————————————————————<\/p>\n

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