Koji & Miso Fermentation – Online Course


Unlock the secrets of fermentation with Edible Alchemy’s Online Academy courses! Dive into the world of probiotic-rich foods with expert guidance and hands-on learning. Whether you’re a beginner or a seasoned fermenter, our courses offer something for everyone. From kombucha brewing to sourdough baking, explore a variety of topics designed to elevate your culinary skills and improve your gut health. Join our vibrant community, gain access to exclusive resources, and embark on a delicious journey towards a healthier lifestyle. Enroll now and start fermenting with confidence! Our courses are LIFETIME guarantee and are always being added to with new up to date information.




In this course, we will explore the fascinating world of Koji & Miso. Koji kin is a type of fungus, scientifically known as Aspergillus oryzae, and it plays a crucial role in traditional Japanese cuisine. The spores, Aspergillus oryzae are put on a substrate, such as rice or barely, and incubated at a warm temperature of 30 degrees for 48 hours to digest the complex carbohydrates of the substrate to make what we call koji – a molded enzymaticly active substrate. Miso, on the other hand, is a traditional Japanese fermented bean paste made of fermenting beans (traditionally with soy beans) with the help of Koji. By understanding the basics of Koji and Miso, you will gain insights into their history, significance, and the unique flavors they contribute to various dishes and projects!