Make Miso & Discover Japan’s Fermentation Culture in Kamakura – With Special Koji Lunch

Discover Japanese Koji Culture with an Expert in Lush Oku-Kamakura

Just a 10-minute bus ride from bustling Kamakura Station brings you to the serene, nature-rich Oku-Kamakura area. Here, tucked away, is sawvi momi, where you can immerse yourself in the world of koji and fermentation. Owner Hiroshi Terasaka shares this unique Japanese tradition in a setting surrounded by temples and historic buildings.

The shop stands quietly along a narrow path. Learn about koji culture in a serene space filled with gentle light and breeze

Born in Fukui Prefecture, known for its traditional industries and rice production, Terasaka grew up on a rice farm and koji shop. Familiar with "life with koji" from a young age, he started his shop to help people incorporate Japan's 1,000-year-old fermentation culture into their own lifestyles.

Terasaka, the instructor, shares his lifelong knowledge of fermentation and koji culture in an easy-to-understand way

Discover the Magic of Koji and Miso That Bring out the Best in Ingredients

The experience starts with Terasaka teaching the benefits and history of koji and miso. Fermented foods like miso and soy sauce are essential to Japanese cuisine, and their deliciousness comes from koji. The enzymes in koji enhance the umami and sweetness of the ingredients.

Discover the essence of Japanese flavor through koji and miso, which embody the unique "umami" and "sweetness" of Japanese cuisine

Japanese food culture excels at "bringing out the sweetness and umami from within the ingredients" through fermentation, rather than "adding sweetness" with sugar. In this experience, you'll learn about this traditional sweetness and umami not only through lectures but also by engaging your five senses—hands-on activities and tasting.

Enjoy miso tasting: experience the sweetness enhanced by koji

First, you’ll sample baikoji miso (double koji miso), known for its intense umami and sweetness. It's so named because it contains twice the amount of koji compared to soybeans. Tasting it alone reveals a deep, complex flavor unlike the miso found in supermarkets. According to Terasaka, he aims for you to experience the "refined sweetness" characteristic of Japan hidden behind the salty taste of baikoji miso.

Amazake is so rich in nutrients that it was once used as a medicinal substitute

To get a better sense of the "refined sweetness" of miso as shared by Terasaka, you'll then sample amazake made from koji. Its gentle sweetness differs from sugary sweetness. Enjoy a moment savoring the natural "sweetness" derived from fermentation.

Make Your Own Baikoji Miso

After learning about koji and miso, you'll make your own baikoji miso. All you need are steamed and crushed soybeans, koji, salt, and water. In this experience, you’ll use pesticide-free rice koji cultivated by Terasaka's family. You'll be amazed at how such simple ingredients on the table can yield such a rich miso flavor.

The ingredients from making baikoji miso are simple

Start by mixing together koji and salt, then incorporate the steamed and crushed soybeans. Mix thoroughly, then add water and mix again. Surprisingly, the taste of the miso hinges on this hands-on process. Even with identical ingredients and methods, each maker can craft their own unique miso, influenced by temperature and conditions. The delicate world of fermentation reacts to subtle environmental variations. You may find yourself increasingly fascinated by it.

Get hands-on with the ingredients, mixing them together while hoping for delicious results

The process doesn’t end here–you'll bring the miso you made back home and await its fermentation. Terasaka will guide you on vital aspects like how to store it and when it’s ready to consume during the session. As you observe the miso fermenting and changing color, you'll eagerly anticipate tasting your creation. You can optionally purchase enamel storage containers recommended by Terasaka in advance. In group sessions, comparing each other's finished miso adds to the fun.

Cooking Class Using Koji and Miso to Bring out the Flavor of Ingredients

After making miso, you'll learn how to easily incorporate koji and baikoji miso into your daily meals. The simplest “miso sauce” involves mixing the miso and amazake you tasted earlier, transforming into a versatile sauce that enhances the flavor of ingredients. This sauce pairs well with various foods like vegetables, baguettes, and fried dishes. You may discover something new by experimenting with it in your own cuisine.

Simply dip grilled meat or fish in the sauce for a flavorful dish

The experience concludes with a special lunch featuring seasonal ingredients paired with the miso sauce you made. Enjoy the rich flavor as the umami delicately unfolds in your mouth.

Appetizers made with seasonal ingredients and koji

From appetizers to main courses, miso and koji are generously incorporated. Delight in flavorful koshihikari rice and seasonal ingredients. Each dish offers creative ideas for various uses at home after the experience. The gentle sweetness and umami create a simple yet deep flavor that naturally soothes the mind.

Savor hot, freshly made main courses served on traditional Japanese tableware

Try the rare sake "IWA" (optional)

Optional tasting of "IWA" sake, made by Richard Geoffroy, former chef de cave for Dom Pérignon champagne for 28 years, is available for an additional fee. Experience a rare chance to savor this unique sake, seldom found elsewhere, made with a novel technique called assemblage. Enjoy the luxurious taste of koji-based dishes and alcohol in perfect harmony.

Incorporate Koji and Miso Into Your Life in Your Own Way

Koji and miso aren't limited to Japanese cuisine; they can be enjoyed with ingredients and dishes from across cultures. Terasaka aims to spread Japan's fermentation and koji culture globally, hoping to enrich culinary practices and influence lifestyle changes beyond Japan. Why not join us in discovering the world of koji and miso, and uncovering exciting possibilities?

Explore a selection of clothing and crafts featuring traditional industries curated by Terasaka