KOJI WORKSHOP

SPACE FOR BIOMATERIALS

The newly set-up kitchen area of the Biolab hosted a workshop on koji – a key microorganism in Asian fermentation traditions, especially in Japanese cuisine.⁠
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The workshop is part of Biolab’s new initiative exploring food and sustainability through cultural, social, and industrial lenses. It highlights fermentation—a traditional method of preserving food without refrigeration—as a key technique within this broader context.⁠
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Together with our guest Julia Krayer, we explored fermenting with Aspergillus oryzae: its growth conditions, enzymatic processes, and the flavours and functions it brings to fermented foods like miso, shoyu, or sake. Alongside theoretical insights, we steamed and inoculated rice, set up fermentation processes, and discussed what to consider when working with koji cultures. Tasting early-stage ferments offered a sense of the complexity and potential of these preparations. The workshop brought together perspectives from culinary practice, microbiology, and sustainable food systems. ⁠
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Many thanks to everyone who participated and contributed their knowledge and curiosity.⁠