Schedule: 
Morning Session: 10:00-12:00
Afternoon Session: 14:00-16:00
Capacity: 4 participants per session (morning/afternoon)
Participation Fee: 5,500 yen (including tax) for 2 hours
Pair discount: 10,000 yen (including tax) for two people

Each session includes a gift to support your journey toward a “beautiful gut life.”

May 28th (Sunday)
“First-Time Homemade Miso”
Using a handmade miso kit with “Miyadaizu®️,” a native soybean from Miyakonojo, Miyazaki Prefecture, we will make authentic miso using only salt, rice koji, and soybeans. With vacuum-packed steamed soybeans, it takes just 30 minutes to prepare, and in less than two months, you’ll have 1.3kg of miso. The lecture will introduce the benefits of miso. You will also taste miso that has been aged for one year using the same kit, allowing you to enjoy the differences in color, aroma, and flavor due to the aging process.

June 25th (Sunday)
“Basic Koji Seasonings (3 Types)”
Using both dried and fresh rice koji, we will prepare three essential fermented seasonings for a sustainable fermented food lifestyle: salt koji, soy sauce koji, and onion koji. You will taste dishes made with these seasonings, and recipes will be shared. In the lecture, we will explain the benefits of the koji mold (Aspergillus oryzae), which is recognized as Japan’s national fungus.

July 30th (Sunday)
“Stay Energized Through Summer with Amazake”
As the negative effects of white sugar, especially on mental health, become more recognized, this workshop focuses on guilt-free recipes using the sweetness of amazake, known as a “drinkable IV drip.” We will make and taste dishes using amazake, and the lecture will introduce its benefits along with a recipe for homemade amazake made from rice koji and water. You will also try “black koji amazake,” a nutritious variation perfect for summer, and explore the world of amazake.

September 24th (Sunday)
“Koji Seasonings (3 Variations)”
Using both dried and fresh rice koji, you will make and taste three flavorful varieties: lemon koji, tomato koji, and basil koji. Whether for Japanese or Western cuisine, these three versatile seasonings will be used in easy-to-make recipes, supporting an enjoyable and diverse fermented food lifestyle. (The lecture includes recipe handouts only.)

October 29th (Sunday)
“Maximizing and Fully Utilizing Sake Lees”
Like miso and koji, sake lees also offer rich flavors and remarkable benefits. While its alcohol content may make it seem challenging to use, sake lees can be incorporated into seasonal dishes. The lecture will explore not only its health benefits but also its beauty-enhancing properties.

November 26th (Sunday)
“Fermented Christmas Menu Using Koji Seasonings”
In this session, you will create “festive dishes” perfect for Christmas using koji seasonings learned in previous lessons. These dishes are quick to prepare yet delicious, and the digestive enzymes in the koji help pre-digest animal proteins, making them easier on the stomach. (The lecture includes recipe handouts only.)

Miyuki Kita

After experiencing insomnia, Miyuki realized the importance of reevaluating diet for both physical and mental well-being. In May 2020, she completed the “Gut-Friendly Fermented Food Advisor Training Course®️” led by Michiko Hatanaka, an expert in medicinal cuisine, macrobiotics, and fasting (Japanese Feng Shui Cuisine®️). Since then, she has maintained a sustainable fermented food lifestyle focused on homemade miso, nukazuke (rice bran pickles), and koji seasonings. A lover of black koji, Miyuki believes that “how you eat is how you live.” Under the name “bouquet_de_lettres,” she also works as a certified instructor of botanical painting®️ and an astrologer, offering guidance for a life where everyone can connect with their body and mind through “fermented foods,” “art,” and “healing through the stars.”