Step into a quiet Kyoto restaurant, where the gentle aroma of rice and koji fills the air.

Here, you will enjoy an immersive experience that introduces you to rice koji amazake. This traditional fermented ingredient brings natural sweetness, umami, and depth to Japanese cuisine.

In the morning session, your host, a fermentation specialist and registered dietitian who has visited over 100 traditional producers, will guide you through tasting and understanding koji. You learn how it reacts, why it is essential in Japanese food culture, and how it can naturally enhance both sweet and savory dishes. With hands-on instruction, you will prepare amazake from scratch and see how this simple ingredient can transform a meal.

As your amazake ferments under careful supervision, you will return later for a cooking session. Using the amazake you made, you will then prepare a complete Japanese meal, learning how it subtly elevates flavors, softens textures, and adds cohesion across courses.

The calm, private space encourages focused learning, with step-by-step guidance suited to your experience level, whether you are a curious beginner or an experienced foodie.

This experience will give you insight into traditional fermentation techniques, the reasoning behind ingredient pairings, and practical ways to use amazake in everyday cooking. This hands-on, sensory-rich experience offers a deep connection to Japanese food culture that lingers long after the last bite.