kojicon Kick-Off

Monday, February 19, 10AM

Join Rich Shih and staff at Yellow Farmhouse for the kick-off session for Kojicon 2024.

Maximum Flavor, Minimum Effort

Monday, February 19, 3PM | This session is sponsored by: Chronogram

Peter Barrett will show us how different processes connect with each other to enhance day-to-day cooking practices, make our food more delicious, and reduce food waste in the process.

Rediscovering Japan: Koji and Cultures of Care

Tuesday, February 20, 10AM

Discover the marvels of Japanese Koji culture with Fermenter and Scientist David Zilber.

Harmonizing Microbial Worlds to Bottle a Sense of Place

Tuesday, February 20, 1PM

Dive into the methods and science behind crafting distinctive spirits and wines using both traditional and innovative fermentation techniques and local agriculture with Leslie Merinoff of Matchbook Distilling.

Koji on Scale: From 1kg to 400kg at Brooklyn Kura

Tuesday, February 20, 3:30PM

Discover how Brooklyn Kura scales Koji cultivation from at home use to brewery scale with Brandon Doughan and Timothy Sullivan.

Rice Work: Japan's Microseasonal Calendar

Tuesday, February 20, 7PM

Explore Japan's microseasonal calendar and its reflection of rice and fermentation/preservation culture, through each period's distinct "rice work" with Momoko Nakamura.

Koji in Mugaritz Ecosystem

Wednesday, February 21, 8AM

Join Chef Julián Otero to explore how the Mugaritz team utilizes Koji as a tool and enhancer on the dishes at Mugaritz.

Exploring Natto and Related Funky Beans

Wednesday, February 21, 1PM

Join Soirée-Leone as shares her experience with natto and other funky beans.

Isbell Farms: Premium Sake Rice

Wednesday, February 21, 4PM

Join Chris and Judy Isbell from Isbell Farms, along with their children, Whitney and Mark to learn about one of the few American Farms growing Sake Grade Rice.

Taiwanese Soy Sauce Applications

Thursday, February 22, 8AM

Explore the versatility of Taiwanese Sun fermented soy sauce with Ozzy Hsieh as he delights diners across the country.

The Joy of Crossing Boundaries with Koji

Thursday, February 22, 1PM

Explore the excitement of transitioning disciplines, connecting communities, and getting out of our comfort zones through Koji with Curro Polo.

Harnessing Innovation with Amazake: Tradition, Science, and Microbial Magic

Thursday, February 22, 5PM

Unlock the secrets of Amazake's tradition and science, from its ancient roots to innovative microbial insights with Alejandra Touceda.

Culinary Crossroads: Bridging Tradition and Technology

Friday, February 23, 8AM

Join Mara Jane King and panelists Maya Hey, Lily Wen, and David Zilber in a discussion exploring how culinary tradition meets scientific innovation, shaping the future of food culture.

MARKETPLACE DAY

Saturday, February 24

From Unwanted Weeds to Unlimited Possibilities

Saturday, February 24, 8AM

Learn what secrets these often overlooked plants called "weeds" are hiding with Tiffany Lay and Zo Lin of Weed Day.

Nuruk - The Life Force of Sool

Saturday, February 24, 11AM

Learn more about the microbial make up and vitality of nuruk, the traditional fermentation starter for Korean sool, with Alice Jun of Hana Makgeolli.

Kojicon Check In

Sunday, February 25, 10AM

Join Rich Shih and staff at Yellow Farmhouse for the conference midpoint check in.

Koji the Land: Plants, Perennials, and Fungi as a Place-Based Foodway

Sunday, February 25, 1PM

A koji ferment is an imprint of land in time, merging microbiome with macrobiome. Join Melissa Hoffman to discover flavors that express a single place in time as you create your own unique flavors and expand your nutritional spectrum.

What’s up with qu starting things with mothers everywhere? 

Sunday, February 25, 3PM

Koji as a gateway into the deep & delicious world of mold-based fermentation. How to easily unlock infinite flavor possibilities based on old school preservation practices that let the enzymes and microbes do all the work with Rich Shih.

Koji know-how in the age of capitalist extraction

Monday, February 26, 8AM

Koji offers a world of possibilities, but who gets to participate in koji experimentation and how? This talk with Maya Hey examines the flow of knowledge from one koji practitioner to another with critical attention to how "koji as community" forms, persists, and, potentially, broadens.

Koji in the Lab

Monday, February 26, 10AM

Learn how Rogimar Alvarado Garcia works with Koji at Labo Fermento in Oaxaca Mexico.

Koji and Animal Proteins

Monday, February 26, 1PM | This session is sponsored by: Modernist Cuisine

Explore the vast uses for koji in transforming meats and seafoods with Jeremy Umansky of Larder Delicatessen and Bakery.

Local Production and Local Consumption

Monday, February 26, 6PM

Learn how Nobue Ooki uses homegrown koji with fruit and vegetables from the pristine Mt Asama region of Japan to make dishes that support the digestive environment.

Fermentourism in Japan

Tuesday, February 27, 8PM

Join Hiraku Ogura as he walks us through the exciting and expanding possibilities of Fermentation Tourism in Japan.

Becoming a Brewer

Wednesday, February 28, 7AM

Join Marika Tazawa as she brings you into the world of Sake Brewing at Kurabito Stay.

Connecting the Dots

Wednesday, February 28, 10AM

Exploring Koji-based fermentation from London to Taiwan: Back to the Roots, with Pao-Yu Liu.

Sake Brewing in Japan: Tradition and Landscape

Wednesday, February 28, 6PM

Journey through Japan's rich sake brewing tradition and discover how diverse landscapes shape the distinct flavors of this iconic beverage with Tyler Ide of Kitsukura Brewery.

Fermenting Spirituality: Unveiling the Mysteries of Koji and the Esoteric Arts

Thursday, February 29, 9AM

Join Cortney Burns to explore the connections between Koji fermentation and spiritual traditions, uncovering hidden wisdom and the mystical connections between food, spirituality, and the universe.

From Brew to Plate

Thursday, February 29, 2PM

Using koji to upcycle brewery waste into delicious products with Richard Preiss from Escarpment Labs.

Exploring Taiwan's Diverse Culture through Fermented Foods

Thursday, February 29, 8PM

Join Ching Chen to uncover Taiwan's unique culinary identity as diverse immigrant influences converge, shaping original fermented foods into a rich tapestry of flavors.

Subversive Salami in my Ragged Briefcase

Friday, March 1, 9AM

Fermentation as counterculture with John Hutt.

Everything Under the Sun: Fermented Foods and Cultural Belonging

Friday, March 1, 1PM

Join Lisa Cheng Smith for a peek behind the scenes at Taiwanese food distributor Yun Hai, and hear how fermented foods have been a pathway to belonging across time and space.

Taiwanese Kaadaadaan Amis Tribe

Friday, March 1, 7PM

The traditional method to make rice wine starter with herbal plants with Pan Baoying.

MARKETPLACE DAY

Saturday, March 2

Rukai Food Culture

Saturday, March 2, 8AM

Learn how Lily Wen of the Rukai people in Taiwan celebrates Millet, a sacred crop, from harvest to fermentation.

BEYOND THE GLASS: Creativity in Beverages through Fermentation

Saturday, March 2, 11AM | This session is sponsored by: Trillium

Join Esther Merino as she dives into the endless and creative possibilities of beverage fermentation.

Koji Inspiration from Recent Travels: Taiwan, Peru, Korea

Saturday, March 2, 3PM | This session is sponsored by: Chelsea Green Publishing

Journey around the world with Sandor Katz as he shares insights from his recent travels.

Embracing Place with Korean Alcohol

Saturday, March 2, 9PM

Explore how Yong Ha Jeong incorporates seasonal, locally available ingredients using Korean brewing methods.

Birth and traveling of Cosy Koji

Sunday, March 3, 10AM

Revealing the backstage of production and the current status of travelling library books with Marika Groen Kawaguchi.

Soy Sauce: Past and Future

Sunday, March 3, 1PM

Explore the fascinating history of soy sauce, exploring how this simple yet profound condiment has transcended borders and generations, shaping the way we perceive and savor food with Takashi Sato of San-J.

Kojicon Wrap Up

Sunday, March 3, 3PM

Join Rich Shih and staff at Yellow Farmhouse for the wrap up session of Kojicon 2024.