conference HISTORY

Kojicon is the brainchild of Yellow Farmhouse Director Jennifer Rothman, Author and Fermentation Expert Rich Shih, and Chef and Author Jeremy Umansky during the midst of the COVID-19 Pandemic. During the first conference, we expected about 100 participants. We were pleasantly surprised when over 600 people registered for our conference. With the excitement from the Koji community and the expert lineup of presenters, we knew we had created something special.

We have completed five annual conferences and look forward to our sixth in 2026. Kojicon 2025: Tradition Meets Transformation was a huge success, thanks in part to our excellent presenters and the support, dedication, and enthusiasm of our audience.

Kojicon is presented by the Yellow Farmhouse Education Center, a non-profit 501c3 in Southeastern CT. Our mission is to connect people to each other and where their food comes from through food and farm-based education.

Throughout this two-week interactive conference, participants will gather virtually with experts in the field to share their passion and skills for utilizing the magic of this edible mold. Koji and fermentation also have the potential to improve our food system by reducing food waste, using less climate-intensive ingredients, and introducing countless new flavors to people around the world.

Over the course of two weeks, explore koji with live-streamed conversations, demonstrations, and networking opportunities. This diverse, inclusive, and growing international community of koji enthusiasts welcomes people of all experience levels.

With any questions or inquiries, please email info@yellowfarmhouse.org.