Pocket Koji Workshop
🗓️ February 18, 2025
⏱️ 12:00-2:00pm
🙋♀️ Max 12ppl
$80
✨ Discover the World of Koji! ✨
HAKKO, led by fermentation expert Lamn Yoko from Los Angeles, is hosting its first-ever workshop in Dallas!
The theme this time is “Pocket Koji” 🍶
Learn how to quickly grow koji at home and witness its growth in this unique, hands-on experience.
Discover the essential role of koji in making miso and soy sauce, and enjoy exploring the wonders of fermentation!
What is “Pocket Koji”?
“Pocket Koji” is a new way to grow koji; you can warm it in a plastic bag using your own body heat.
Koji thrives in warm conditions, and with just three days of nurturing, you can create delicious rice koji!
The completed rice koji can make sweet sake, miso, soy sauce, salt koji, soy sauce koji, and other fermented seasonings.
Workshop Details
1️⃣ The Basics of Koji and Fermentation
Learn about topics such as "What is koji?" and "Why is fermentation good for your health?" with easy-to-understand explanations.
2️⃣ Making Pocket Koji
Prepare your koji for 48 hours of at-home growth.
3️⃣ Sweet Sake Tasting
Sample high-quality sweet sake made with premium dried koji from Japan and explore the flavor differences between different strains of koji mold.
4️⃣ Soy Sauce Koji Making and Tasting
Create your soy sauce koji using dried koji, and enjoy tasting it on the spot!
Instructor Introduction
Your instructor is Yoko Lamn, a certified miso sommelier and koji instructor.
She is passionate about sharing the beauty of Japan’s traditional fermentation culture in an accessible and engaging way.
Dried Koji for Sale (Priority for Participants)
After the workshop, we’ll offer a limited quantity of organic dried koji for sale:
Yellow Koji (for sake and miso) 200g: $12
White Koji (for tangy flavors) 200g: $12
Supplies are limited, so please reserve in advance if you’re interested.
Take the first step to incorporate fermentation culture into your daily life with “Pocket Koji.”
Why not join us and enjoy the fun of nurturing koji with your body heat?
