tamari factory
open house 2024
Sunday, September 15
Richmond, VA
San-J International will be hosting their 3rd annual Open House at their Tamari Factory this year! This event is in collaboration with Kojicon, and aims to share knowledge of fermentation with one another, as well as connect people with the same interest - Koji!
The open house will consist of a factory tour, workshops & lectures, our version of a Genius Bar, and a Hakko-Plaza.
Factory Tour -
San-J International will open three of their main processes so visitors can tour them on their own. Each process will be explained by an operator who works at the factory.
- Workshops & Lectures
These will be conducted by certified Koji Instructors led by Shiori. These teachers are based all over North America, so it is a rare opportunity to have more than a dozen gathered in one place!
For more information on our Kojicon speakers, please scroll down!
Genius Bar -
Mito, fermentation director at San-J, will be stationed as a consult for questions and interest on producing fermented foods at our event’s version of Genius Bar
- Hakko-Plaza
Interested in showcasing your products? Our Hakko-Plaza (hakko means fermentation) outside the factory will allow visitors to show their fermented foods at no charge! Our purpose is to connect people with similar interests.
Please contact us or Takashi for inquiries on spots or more information.
Kojicon Speakers
11 - 11:40AM
With Melissa Hoffman
Exploring Place-based fermentation
Join Melissa Hoffman as she demonstrates how to utilize your surroundings to create delicious fermented foods. Melissa is the Founder and Co-Director with her wife of LivingFuture Foundation which supports projects that express a kinship worldview in relationship with land. She built the foundation’s first project, SHO Farm (previously known as Teal Farm), a 1300-acre wildlife refuge with perennial orchards and dwellings crafted from forest wood, stone, and salvaged materials. She now is a grower/gatherer, a perennial, plant-centered cook, medicine-maker, and student of global Indigenous food traditions. She has devoted the last 15 years to wild-tending, fermentation, and gastronomy, a deep process of de-colonizing land, food systems, and the human spirit.
12 - 12:40PM
With Soirée-Leone
Harvest to Jar: Fermenting with the Seasons
Join Soirée-Leone as she explores different ways to capture the essence of the season using fermentation. Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage.. Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.
With Mara Jane King
1 - 1:40PM
Boundless Potential: Food Waste and Fermentation
Join Mara Jane King to transform waste food through fermentation. Born and raised in Hong Kong, Mara has spent her 20+ year career as a food professional learning, practicing and sharing knowledge around Good Food. In 2011 she co-founded Ozuké, a fermented foods company that distributes nationally in the US. In October of 2021 she joined IE Hospitality, an impact driven Colorado based restaurant group and grain mill, as Director of Fermentation. She is excited to infuse her passion for traditional arts to enliven and amplify the restaurant group's fermentation and zero waste programs.
San-j x Kojicon panel Discussion
Preserving the past, fermenting the future
Starting at 2:30PM
San-J x kojicon Panel speakers
Rich Shih
Mitsunori Mito
author of Koji Academy, co-creator of Kojicon
fermentation director at San-J International
Andrew Centofante
San-J x kojicon Panel Moderator
Jennifer Rothman
executive director of Yellow Farmhouse Education Center, co-creator of Kojicon
co-founder of Sake Brewers Association of North America, owner of North American Sake Brewery
“What’s in
The jar?”
IG interview series
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Dr. J Nikol Jackson-Beckham
Dr. J is an author, educator and fantastic public speaker with deep knowledge of brewing and a fascination with fermented foods.
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Evrim Dogu
Evrim is a master baker at Subrosa Bakery working with sour ferment starters, stone-ground heirloom grains, pastry and wood fired baking.
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Dave Vincelli-Gustine
Dave has been brewing at Brooklyn Kura for over a decade, adding to his experienced career in the food and beverage industry.
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Yeshareg ‘Yeshi’ Demisse
Yeshi created NILE from her curiosity in the health benefits of ingredients found in Ethiopian cuisine and other cultures.