Foundations of Koji Alchemy: Miso, Shoyu, and Amino Pastes
Core concepts, vocabulary and working environment for koji alchemy: miso, shoyu, and amino pastes.
Included with membership
Mai Studies Original · Food Fermentation & Historical Micro-Biology
Koji Alchemy: Miso, Shoyu, and Amino Pastes
Koji Alchemy: Miso, Shoyu, and Amino Pastes is an original Mai Studies programme in food fermentation & historical micro-biology. Over 4 weeks and roughly 24 guided hours you work through recorded classes, written notes, practical activities, knowledge checks and assessed tasks marked against a published rubric with an 80% pass mark. All material is written in-house. Mai Studies is independent: no official examination content, question bank, recording or branding from any certification body is reproduced, and completion leads to a Mai Studies completion certificate rather than a regulated or accredited qualification.
4 weeks 24 guided hours Intermediate
Included with Mai Studies membership at no extra cost. Fee waivers are available through scholarships and open access.
What you will achieve
- Explain the core principles of koji alchemy: miso, shoyu, and amino pastes in plain language
- Apply the methods safely and correctly to realistic scenarios
- Produce a documented portfolio piece assessed against a published rubric
- Plan your next steps in koji fermentation, miso and shoyu production
Entry guidance
- — Comfortable with beginner-level koji fermentation, miso and shoyu production
- — Willingness to complete weekly practical work
Original Mai Studies learning material. This is a professional completion programme, not a regulated qualification or university accreditation.
Programme syllabus
3 applied modules
4h
Applied practice in Koji Alchemy: Miso, Shoyu, and Amino Pastes
Hands-on work that turns theory into a repeatable method for koji fermentation, miso and shoyu production.
Portfolio project, assessment and next steps
Produce assessed evidence of your capability and plan the study that follows this programme.