Experience the bold flavors of koji, a centuries-old Japanese culinary tradition
1 hour private experience
Location: Yayoi, Kanazawa
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
A minimum of 2 guests is required to book. Solo participants are welcome but will be charged the 2-person rate
Meet the master
What you’ll do
After learning the basics of fermentation and malt with the participants, we will make simple but profound pickles with malt. You can take the pickles home and enjoy them the next day. Fermented foods support Japan's rich food culture. In addition, you will be able to experience the charm of malt, which is the key to fermented food.
Who can attend
Children must be 8+
What else you should know
Vegetarian/vegan dietary needs can be accommodated.
Please inform us of any dietary requirements at checkout, including allergies.
Availability
Everyday
10:00 - 11:00
11:00 - 12:00
12:00 - 13:00
13:00 - 14:00
14:00 - 15:00
15:00 - 16:00
Access
15 min taxi ride from Kanazawa station.
Japan’s koji based pickles and fermentation food culture
The gastronomy of fermentation has recently surged in popularity, capturing the imaginations of food enthusiasts from Asia to Scandinavia and everywhere in between. No longer just the domain of kombucha-drinking celebrities, fermentation has become a global culinary movement. Yet in Japan, this “trend” is actually a centuries-old tradition, deeply woven into daily life and regional cuisine. In Kanazawa, a 150-year-old pickle producer continues to perfect this heritage, crafting beloved fermented delicacies such as kabura-zushi and daikon-zushi. These flavorful creations are highly prized by locals, especially during holidays and festivals, and reflect the meticulous artistry and patience that Japanese fermentation demands. Central to this culinary tradition is koji, the enzyme-rich mold that forms the foundation not only of vegetable pickles but also of sake and other fermented foods. Managing Director Masakazu is passionate about sharing Japan’s rich fermentation culture with the world. Join us on a flavorful journey through Kanazawa, and discover the timeless magic of koji-based foods for yourself.
Cancellation Policy
Please make your booking at least 7 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
