Discover the Magic of Japanese Fermentation with Naomi Ikushima – Japanese Traditional Fermentation

Discover the Magic of Japanese Fermentation

Join our Shio Koji & Miso Class and learn how these traditional Japanese seasonings can transform everyday cooking.

Shio Koji and Miso are traditional Japanese fermented seasonings made from rice koji. They are widely used in Japanese cooking to add rich umami flavor and tenderize ingredients.

As fermented foods, they also offer health benefits, helping support digestion and gut health. These seasonings reflect the Japanese tradition of combining flavor, fermentation, and wellness in everyday meals.

Naomi Ikushima – Japanese traditional fermentation expert will teach you:

• How to make Shio Koji, a natural flavor booster and tenderizer
• The basics of making Miso, Japan’s famous fermented paste
• Mixing shio koji and organic white miso and taking the result home.

Chef Ichimori from Nikusei Restaurant will demonstrate how to make:

• Original Miso Soup – traditional Japanese soup with umami and comforting taste
• Kinpira Gobo – Japanese side dish with savory sweet flavor and slightly crunchy texture

Date : Wednesday, April 22 2026

Time : 10.00 – 12 PM

Location : Next Door by Pantry Magic, Jl. Kemang Raya 14 B , Jakarta

Ticket  : Rp 850.000 (non member)

            : Rp 800.000 ( member)

Secure your seat now, very limited spots!