Kojicon 2025 Schedule
Session topics and DETAILS
All times listed are EST. All Kojicon 2025 Presentation links will be on our website's password-protected 2025 Ticketholder Access Page. Your ticket includes access to recordings of all sessions from 2021, 2022, 2023, and 2024 for viewing at your convenience. Details are subject to change.
Presenters will be scheduled at various times over the course of the two weeks (February 17 - March 2) and will live-stream their demonstration or conversation. Sessions can be watched live or anytime after the presentation begins - you do not need to be available at the scheduled times.
Join our Kojicon Kickoff on Monday, February 17 at 9AM EST for FREE to learn more about our conference - link below!
kojicon Kick-Off
Monday, February 17 at 9AM
Join Rich Shih, Eric Dawson, and the Yellow Farmhouse Team for the kick-off session for Kojicon 2025!
Live Session Link: https://youtube.com/live/scoWuhvIybU
Back to the future
Kevin Jeung
Monday, February 17 at 12PM
Join Kevin Jeung to discover how Restaurant Noma blends traditional koji techniques with modern innovation to push the boundaries of gastronomy. Kevin Jeung shares insights from noma’s Fermentation Lab, revealing how they harness koji to create exciting new ingredients while honoring its rich history.
Great Taste, zero waste
Peter Barrett
Monday, February 17 at 3PM
Reducing waste in the kitchen can be a potent source of inspiration and deliciousness. Join Peter Barrett, who has spent the past year digging deep into simple methods for turning scraps and byproducts into culinary gold.
Garum: Bridging History and Innovation in the Western Umami Tradition
José de la Rosa Morón
Tuesday, February 18 at 9AM
Rediscover the ancient art of garum with José de la Rosa as he explores its Southern Spanish roots and transforms it for the modern age. Using koji and microorganisms, he blends tradition with innovation to reimagine this iconic umami-rich sauce in bold and unexpected ways.
From sichuan to your screen: digital storytelling for fermentation
Jess Eng and Mei Liao
Tuesday, February 18 at 2PM
Mei Liao and Jess Eng share how they bring ancient Chinese fermentation traditions to life through digital storytelling across platforms like YouTube, Instagram, and podcasts. Learn how they uncover unique fermentation stories, craft engaging content, and connect localized techniques to inspire a global audience.
Wealth, Power, Fighting in the streets: the surprising history of koji in japan
Arline Lyons
Wednesday, February 19 at 2PM
Koji, recently recognized by UNESCO, has been cherished in Japan for centuries for its ability to transform starch into sugar and protein into flavorful amino acids, forming the foundation of traditional brewing and seasonings. Join translator Arline Lyons as she explores the history of koji and its impact on Japanese food, drink, culture, and history.
Julia Skinner
Friday, February 21 at 9AM
If you're starting a new fermentation project, business, or book—or just want to make time for regular fermentation—getting clear on your ideas and creating space is key. Join Julia Skinner, who will show you how to build creative space for your big dreams and turn those visions into reality.
This session is generously sponsored by: The Culinary Curiosity School
Fermentation and a Sustainable creative practice
Fermentation as the Antidote for ultra-processed foods: unlocking umami for sustainable, plant-based eating
Isabelle Quirynen
Saturday, February 22 at 10AM
Discover how koji can transform the way we eat and live by reducing reliance on ultra-processed foods and embracing a plant-based, sustainable diet. In this session, Isabelle Quirynen will share how ancient fermentation techniques can be adapted to create innovative, nutrient-rich, and delicious foods for both enthusiasts and professionals alike.
Soirée-Leone Sinclair
Saturday, February 22 at 2PM
Enthusiastic fermenters often find themselves with a collection of crocks, jars and storage vessels. Explore how to take our ferments further with Soirée-Leone Sinclair, heightening flavor potential while conserving kitchen space.
Too many crocks
Kojicon check-in
Sunday, February 23 at 12PM
Join Rich Shih, Eric Dawson, and the Yellow Farmhouse Team for the conference midpoint check-in!
Localizing Tradition: adapting classic methods to new ingredients and environments
Robin Sherriff
Monday, February 24 at 9AM
How do you adapt a centuries-old fermentation tradition to a place with different climate, ingredients, and regulations? Join Robin Sherriff to explore the journey of bringing Japanese fermentation methods to Scotland, using local ingredients, and navigating unfamiliar business and regulatory challenges.
Koji for food waste reduction: genetic and epigenetic manipulation for novel food ingredients
Elliott Notrica
Tuesday, February 25 at 3PM
Elliott Notrica explores how traditional koji techniques, combined with modern genetic tools, can tackle food waste by creating novel up-cycled ingredients. The session will cover research on bioengineering A. oryzae, its food waste applications, ethical considerations, and simple epigenetic methods for at-home koji making.
Fermentation for mental health - a Kojicon-versation
With friends Pao, Roy, and Mara
Wednesday, February 26 at 12PM
Join fermentation expert Pao Yu Liu, artist Sean Roy Parker, and chef Mara Jane King for a three-way conversation about the nutritional, emotional, and social healing properties of fermentation as an individual and communal practice in late capitalism.
This session is generously sponsored by: The Fermentation School
Old Foods, new forms: a framework for conceptualizing the diversification of traditional products through gastronomic innovation
Emile Samson
Thursday, February 27 at 1PM
This talk presents a framework for understanding the evolution of traditional products, using miso as a case study to explore how innovation can coexist with respect for cultural heritage. Join Emile Samson, co-founder of the European Miso Institute, who will also introduce the nonprofit’s mission to promote miso science, sustainability, and cross-cultural connections between Japan and Europe.
This session is generously sponsored by: European Miso Institute
Tiki Food lab: farm to ferment & the kansha of koji
Ernest Foundas
Saturday, March 1 at 2PM
Join Chef Ernie Foundas of Suis Generis at the Tiki Food Lab for a deep dive into recent koji research, exploring unusual ingredients, magnetism, enzymes, mushroom spores, and unconventional takes on garum and amazake. At Suis Generis, these experiments come to life in ever-evolving menus, while the Tiki Food Lab offers hands-on food experiences and fermentation classes in Pearlington, Mississippi.
The Rich tapestry of japanese fermentation: soy sauce, miso, and beyond
Kohei Yamamoto
Wednesday, February 19 at 8PM
Explore the diverse world of Japanese fermentation with Kohei Yamamoto, where regional heritage and traditional techniques shape the unique flavors of soy sauce, miso, and other staples. From Kanazawa’s sweet soy sauces to innovations like gluten-free varieties, discover how Japan balances tradition and modernity to share it’s rich fermentation culture with the world.
Fermentation meets ai: revolutionizing tradition with technology
Johannes Schartner
Wednesday, February 26 at 8AM
Johannes Schartner will explore how artificial intelligence is transforming traditional fermentation practices, refining techniques, and developing unique flavor profiles. Learn how AI, combined with koji, sourdough, and beyond, is shaping the future of fermentation and inspiring culinary innovation.
Eating is living: preserving a life with koji
Yuko & Kaede Ose
Saturday, March 1 at 8PM
Join Yuko Ose of the Japan Koji Culture Association, who preserves Japan’s traditional food culture by educating people about koji and fermentation. Eating is not just about trends - it shapes the way we live. By sharing the philosophy of koji culture, we aim to inspire a deeper appreciation for food and its connection to our way of living.
Kojicon Wrap-up
Sunday, March 2 at 3PM
Join Rich Shih, Eric Dawson, and the Yellow Farmhouse Team to wrap up another year of fermentation magic!
Hiroshi Sakakibara
Sunday, February 23 at 7PM
The Handa area has a rich fermentation history, from sake brewing to the production of vinegar, miso, tamari, and mirin, which remain vital to its industrial culture today. This presentation by Hiroshi Sakakibara explores how recognizing fermentation as a regional resource—woven into daily life and cultural development—can revitalize the community and drive new economic growth.
Harnessing HAkko culture for a new cultural industry
From Brew to table: the journey of soy sauce and community connection
Ozzy Hsieh
Tuesday, February 25 at 8AM
From ancient craft to modern dining, soy sauce carries the legacy of its makers. Ozzy Hsieh of Future Dining Table uncovers the connections between fermentation, local agriculture, and community, showing how Yu Ding Xing soy sauce is more than just an ingredient—it’s a bridge between tradition and the future.
Karmah Tabbaa
Monday, February 24 at 11:30AM
Karmah Tabbaa will lead an interactive exploration of Arab cookery, tracing its transformation from rich medieval traditions to contemporary interpretations. This session will dive into how age-old flavors and techniques continue to influence and shape modern Arab cuisine.
Arab Cookery, History, and Culture
The Quest: brewing sake in europe
Oliver Weibel
Tuesday, February 25 at 12PM
Discover the unique challenges of producing sake in Europe with Oliver Weibel, from adapting traditional methods to local conditions. This session also explores efforts to educate consumers and cultivate a thriving sake market in Switzerland.
Vietnam Under the microscope: exploring vietnam’s fermentation traditions and modern innovation
Daniel Nguyen
Friday, February 28 at 9AM
Daniel Nguyen will delve into Vietnam's fermentation traditions, exploring how regional microbes shape unique techniques. The presentation will examine how science can enhance our understanding of these practices, with a focus on products like rice wine, fermented soybean sauce, and nematode-fermented rice.
Lambic meets koji: Exploring Koji in Spontaneous Fermentation
Evert Schraepen
Friday, February 28 at 11AM
Uncover how koji can elevate lambic and other spontaneous brews, introducing new flavors and fermentation techniques. This talk with Evert Schraepen dives into the unique benefits of using koji in wild fermentation.
Ancient Brews: The History and Traditions of Northeast Indian Rice and Grain Wines
Payal Shah
Sunday, February 23 at 9AM
From sacred ceremonies to social gatherings, rice and grain wines have shaped Northeast Indian traditions for generations. Join Payal Shah for an exploration of their origins, evolution, and enduring cultural impact.
living Tradition: Shaping Future Foodways Through Intimacy with Place
Melissa Hoffman
Friday, February 28 at 2PM
Melissa Hoffman explores tradition as a living process, examining how food practices emerge from deep relationships between people and place. From her Vermont home, where she has lived for over 22 years, she shares how she crafts deeply connected ferments—like seaberry-koji fractal tonic and medicinal mushroom aminos—while expanding ecological niches and reimagining regenerative food systems.
Fermenting anticapitalism
John Hutt
Saturday, March 1 at 11AM
The old world is dying, and the new world struggles to be born—any effort to change food for good, improve the system, or build community inherently challenges capitalism. This talk by John Hutt highlights fermentation as a radical act of self-actualization against alienation, explores its ties to colonialism and imperialism, and revisits ideas from a presentation given four years ago.
Taisuke Ninagawa, Muneaki Oka, Manami Auregan
Thursday, February 20 at 7AM
Traditional Kioke barrels, once vital for fermenting Japan’s staple seasonings, faced near extinction by 2010 with only one cooperage left in the country. Thanks to a growing movement of passionate brewers like Muneaki Oka and Taisuke Ninagawa, the Kioke Craftsmen Revival Project now brings together artisans and manufacturers to rebuild this lost tradition, gathering annually on Shodoshima Island.
Kioke Craftsmen Revival Project
Miso making for the modern palate
Rich Shih, Hitoshi Gomi, Mai Nomura
Tuesday, February 18 at 7PM
Join Rich Shih and Hitoshi Gomi on a journey to explore the evolution of koji based foods. Learn why tradition matters from two completely different worlds of appreciation.
This session is generously sponsored by: Chelsea Green Publishing
A Whole New World of Possibilities: Koji Uses and Ambiguities on the Global Marketplace
Eleni Michael
Thursday, February 27 at 9AM
A presentation on the latest peer-reviewed article by Dr. Maya Hey & Eleni Michael, published in the journal of Food, Culture & Society.
Who makes Japanese food famous? Food, Culture, and Education
Yoko Inagaki
Thursday, February 20 at 8PM
Join Yoko Inagaki as she explores the people who have made Japanese food famous, from historical pioneers to modern innovators. This presentation highlights the cultural and educational impact of those who have shaped the global reputation of Japanese cuisine.