A 3-day program built around your kitchen, working through koji's full growth cycle: food safety, the five conditions of koji, recipe design, zero-waste conversion — all taught on your own ingredients, in your own kitchen.

Yes. It can be intensified depending on your operational constraints; the program is shaped by your kitchen's needs, and so is the price.

Consultancy teaches your team — we run the full curriculum over 3 days and hand it off. A residency is an ongoing service where production stays with us; your team isn't expected to learn it. Pick consultancy if you want your own team trained; pick a residency if you want the output without the learning curve.

A workshop is hands-on, one day, in a group — for growing koji and starting your first ferment. Consultancy is a much deeper, kitchen-specific program. Individual/curious participants go for the workshop; a kitchen's full team goes for consultancy.

Upcoming dates are on the events calendar; seats are limited and registration is required in advance.