Time:
Morning session: 10:00 – 12:00
Afternoon session: 14:00 – 16:00
Capacity: 4 participants per session (morning/afternoon)
Participation Fee: 5,500 yen for 2 hours (tax included), 10,000 yen for a pair (tax included)

• Each session includes a meal and a gift to support your beautiful gut lifestyle.
• Free follow-up is available to answer any questions after the class.

January 27th (Saturday)
First-Time Homemade Miso ①
Using a miso kit with “Miyadaizu®️” soybeans, a native variety from Miyakonojo, Miyazaki Prefecture, and barley koji. With vacuum-packed steamed soybeans, the preparation only takes 30 minutes, and in two months, you’ll have 1.3 kg of miso. In the lecture, we will introduce the benefits of Japan’s superfood, miso.

February 24th (Saturday)
Warm Up with Cocoa Koji
During a season when chocolate consumption increases, are you struggling with headaches, skin issues, or fatigue? Many commercial chocolates are loaded with addictive sugars and questionable vegetable oils. Enjoy guilt-free sweetness with “Cocoa Koji,” which is almost like chocolate, while being gentle on your mind and body.

March 24th (Sunday)
Koji Seasonings ①: Salt Koji & Chinese Koji
Fermented seasonings are essential for a sustainable beautiful gut lifestyle. You will learn basic “salt koji” and the versatile “Chinese koji” through easy-to-remember recipes and a dressing-making practice. In the lecture, we’ll explain the extensive benefits of koji mold, Japan’s national fungus.

May 26th (Sunday)
Water Kimchi – Pickles You Can Drink
Water kimchi, made without chili peppers and with rice rinsing water, allows you to enjoy both the vegetables and the rich lactobacillus in the pickling liquid. In this session, you’ll pickle colorful summer vegetables to take home, and sample a recipe rich in vitamins, minerals, and fiber.

June 29th (Saturday)
Koji Seasonings ②: Herb Koji & Curry Koji
We’ll practice making flavorful herb koji and curry koji. By combining “herbs,” “spices,” and “koji,” this recipe will help you enjoy a refreshing summer. Whether for Japanese or Western dishes, these versatile seasonings will support a sustainable and exciting beautiful gut lifestyle.

July 28th (Sunday)
Beat Summer Fatigue with Amazake
Amid growing concerns about the effects of white sugar on the body and mind, we’ll practice and sample guilt-free recipes using amazake, known as the “drinkable IV drip.” We’ll introduce the benefits of amazake and let you taste “black koji amazake,” perfect for summer recovery, while exploring the delicious and varied world of amazake.

September 29th (Sunday)
Koji Seasonings ③: Onion Koji
Onion koji is perfect as a substitute for consommé in soups. After practicing making onion koji, we’ll introduce a soup recipe full of vegetables rich in phytochemicals to boost your immune system. Enjoy an antioxidant-packed soup jar lunch and effortlessly maintain a beautiful gut lifestyle.

October 27th (Sunday)
Sake Lees – More Than Just “Lees”!
During this season, when new sake is released, a wide variety of sake lees is available, from well-aged to young flavors. Sake lees, like miso and koji, are rich in “resistant protein” and other wonderful benefits, with beauty effects that are also gaining attention. We’ll offer recipes that even those who don’t enjoy alcohol can appreciate.

November 16th (Saturday)
First-Time Homemade Miso ②
Using a kit with steamed black soybeans and rice koji, you’ll make “black soybean miso.” Black soybeans contain anthocyanins with antioxidant properties, creating a rich and sweet miso similar to Hatcho miso. You’ll take home 1 kg per person, and we’ll also sample miso soup made with black soybean miso.

Miyuki Kita

Miyuki’s journey into fermented foods began with insomnia, realizing that dietary changes were essential for physical and mental well-being. In May 2020, she completed the “Gut-Friendly Fermented Food Advisor Training Course®️” led by expert Michiko Hatanaka (Japanese Feng Shui Cuisine®️). Since then, she has maintained a sustainable fermented food lifestyle focused on homemade miso, pickles, and koji seasonings, without overexerting herself. A devoted lover of black koji, Miyuki believes “how you eat is how you live.” She also works as a certified Botanical Painting®️ instructor and astrologer under the name “bouquet_de_lettres,” promoting a life where everyone can listen to their body and heart through “fermented foods,” “art,” and “healing through the stars.”