In collaboration with Choro Koji Fermentation, our first Japanese rice fermentation introduction event took place on 5 & 6 March at K.O.I Kanpai Breda.
During the weekend, our Koji fermentation master Mr Kudo shared fundamental knowledge about Japanese Koji and demonstrated Shio (Brine) & Shoyu (Soy sauce) Koji making. Along the interesting educational event, customers tasted various of Koji, Amazake, and related dishes and drinks such as Koji karaage, Koji pickles & Amazake smoothies.

To find out more information about Koji fermentation and applying Koji into your kitchen as ingredients, log on Choro offical website: https://choro-koji.site/