Kojicon 2025 (the fifth conference!) runs 17 February - 2 March. Ticket sales have just gone live. As always, sessions are recorded if you can’t make the livestreams, and purchasing a ticket to this year’s conference gives you full access to the previous years’ recorded sessions (see list below). This year’s communications move to the Discord platform from Slack.
This is a list of the previous recorded sessions:
Kojicon 2024 CONTENT
Kojicon Kick-Off
Maximum Flavor, Minimum Effort
Rediscovering Japan: Koji and Cultures of Care
Harmonizing Microbial Worlds to Bottle a Sense of Place
Koji on Scale: From 1kg to 400kg at Brooklyn Kura
Rice Work: Japan’s Microseasonal Calendar
Koji in Mugaritz Ecosystem
Exploring Natto and Related Funky Beans
Isbell Farms: Premium Sake Rice
Taiwanese Soy Sauce Applications
The Joy of Crossing Boundaries with Koji
Harnessing Innovation with Amazake: Tradition, Science, and Microbial Magic
Culinary Crossroads: Bridging Tradition and Technology
From Unwanted Weeds to Unlimited Possibilities
Nuruk - The Life Force of Sool
Kojicon Midpoint Check-In
Koji the Land: Plants, Perennials, and Fungi as a Place-Based Foodway
What’s up with Qu starting things with mothers everywhere?
Koji Know-how in the Age of Capitalist Extraction
Koji in the Lab
Koji and Animal Proteins
Local Production and Local Consumption
Fermentourism in Japan
Becoming a Brewer
Connecting the Dots
Sake Brewing in Japan: Tradition and Landscape
Fermenting Spirituality: Unveiling the Mysteries of Koji and the Esoteric Arts
From Brew to Plate
Exploring Taiwan’s Diverse Culture through Fermented Foods
Subversive Salami in My Ragged Briefcase
Everything Under the Sun: Fermented Foods and Cultural Belonging
Taiwanese Kaadaadaan Amis Tribe
Rukai Food Culture
BEYOND THE GLASS: Creativity in Beverages through Fermentation
Koji Inspiration from Recent Travels: Taiwan, Peru, Korea
Embracing Place with Korean Alcohol
Birth and traveling of Cosy Koji
Soy Sauce: Past and Future
Kojicon Wrap Up
Kojicon 2023 CONTENT
Kojicon Kick-off
Our Fermented Lives
Meet The Koji Club
Tuning into Koji
Novel and Modern Application of Koji to Spirits
Koji Culture of Japan
Indigenous Rice Wine Making
Preserving Food with Koji at Home
Adventures in Koji
Korean Fermentation - Beyond the Mother Jangs
Taiwanese Traditional Sun-Fermented Soy Sauce
Seasons of Koji
Homebrewing a Danyangju: A One Step Korean Alcohol Brew Method
The Art of Authentic Rice Wine
Kojicon Check-In
Tsukemono
Tasty Transformations of Seafood
Indian Achaars
Super/Natural
Sake Making
Korean Traditional Liquor
More Cultures of Koji
Koji and Herbalism
Koji: A Catalyst for Conversation & Preservation
Fermentation in the Age of Digital Reproduction
Fermentation Futures in the Making
Koji for Sake
Koji Coffee
The Infinite Possibilities of Mold-Based Fermentation for Use in a Restaurant Kitchen
Five Tastes
Mold-Based Fermentation of Meats and Charcuterie
Fermenting the Future
Characteristic of Japanese Fermentation
Koji in Context
Kojicon Wrap-Up
Kojicon 2022 CONTENT
Conference Overview and Introduction
Shifting Perspectives with Marika Groen
Minimizing Waste and Lessons Learned with Jessica Alonzo
Koji Fermental Anthropology with Hiraku Ogura
Dessert Expressions with Francisco Migoya
Korean Fermented Jangs with Irene Yoo
The Intersection of Koji and Indian Fermentation with Payal Shah
Modern Tsukemono with Alex Hozven
Koji: The Heart of Sake Brewing with Andrew Centofante and Yoshi Sako
Koji Cover Songs with Kirsten Shockey
Taiwanese Fermentation with Pao Yiu Liu
Sake and Crazy Miso with Mutsuko Soma and Quan Liang
Research and Development of Flavor through Fermentation with Elliot Silber and Sam Jett
Japanese Fermented Cuisine with Hiroko Shimbo
A Zero Waste Restaurant Model with Jeremy Kean
Fermenting Anti-Capitalism with John Hutt
Fermentation Chains with Sean Doherty
Kojicon Check In
Ferment the Change You Want to Eat in the World with David Zilber
Dry Aged Meats and Charcuterie with Jeremy Umansky
Translating Fermentations: Flavour, Microbiology, Sustainability with Joshua Evans
Why Fermentation? A Deeper Understanding with Blanca Del Noval
Sour Pig Head with Misti Norris
Forgotten Food with Dr. Johnny Drain
Building Community with Fermentation with Julia Skinner
Korean Alcohol Brewing with Yong Ha Jeong
A History of Chinese Fermentation with Mara Jane King
Koji and Shoyu Making as a Practice
Changing Food for Good with Rich Shih
Cultures and Cultures of Koji, Japan’s National Mold with Eleni Michael
Tamari, Modern and Traditional Understanding with Takashi Sato
Fermentation is a Teacher with Sandor Katz
Kojicon Wrap Up
Kojicon 2021 CONTENT
Practical Koji with Rich Shih
Science and History with John Gibbons
Equipment and Set Up with Rich Shih
Amino Pastes with Kirsten Shockey
Shih Koji with Nico Muratore and James Wayman
Amino Sauces with Bob Florence
Flavor Making Roadmap with Rich Shih
Pickles with Jessica Alonzo
Sugar, Vinegar, and More Part 1 with Emmer & Rye
Sugar, Vinegar, and More Part 2 with Emmer & Rye
Bread & Butter with Sean Doherty
Chinese Savory with Mara Jane King
Modern Spirits with Chris Stewart
Chinese Alcohol with John Hutt
Craft and Science with Victoria Lee
Core Muscle Charcuterie with Meredith Leigh
Offal Charcuterie with Misti Norris
Using Koji to Close the Loop with Johnny Drain
Japanese Alcohol with Stephen Lyman
Koji Spore Production with Akiko Katayama and Koichi Higuchi
Vegetable Charcuterie
The Old and the New with Sandor Katz