Introduce your clients to the depth of Japanese food culture through fermentation.
Guests will learn about the flavors, wisdom, and everyday traditions behind Japanese fermented foods in a warm kitchen studio in Tokyo.
Program Overview
This program introduces guests to Japanese fermented food culture through hands-on learning and tasting.
Fermentation is an essential part of Japanese home cooking, from miso and soy sauce to koji, pickles, and seasonal preserved foods.
In this experience, guests will learn how fermentation supports flavor, umami, preservation, and everyday Japanese food traditions.
The program can be adjusted depending on group size, season, schedule, and purpose.
What Guests Can Experience
Miso and Koji
Guests learn about miso and koji, two important foundations of Japanese fermentation, and how they are used in everyday cooking.
Japanese Pickles
Guests discover Japanese pickles and the role of fermentation and preservation in daily meals.
Koji-Fermented Kimchi
Guests will make a simple and delicious kimchi fermented with traditional Japanese koji. This program also introduces how Japanese food culture has embraced influences from the Asian continent.
Tasting and Food Culture
Guests can taste different fermented flavors and learn how umami, aroma, and time shape Japanese food culture.
Example Program Ideas
Depending on the season and schedule, the program may include:
- Miso culture and tasting
- Koji-based seasonings
- Japanese pickles
- Seasonal preserved foods
- Fermented condiments
- Introduction to umami and Japanese pantry staples
- Fermented food tasting with simple home-style dishes
What Guests Will Experience
- Introduction to Japanese fermentation
- Hands-on preparation or tasting, depending on the program
- Learning about miso, koji, pickles, umami, and preservation
- Seasonal food culture and everyday kitchen wisdom
- A warm and personal kitchen studio atmosphere
- Q&A and conversation about Japanese food and daily life
Why This Program Works Well for Groups
This program offers a deeper look into Japanese food culture beyond familiar dishes such as sushi or tempura.
Fermentation is closely connected to Japanese home cooking, seasonality, health-conscious eating, and traditional kitchen wisdom.
It is especially suitable for food-focused tours, educational programs, cultural experience tours, corporate incentive groups, and guests interested in authentic everyday Japanese food culture.
Program Details
- Customization: Available depending on schedule, menu, and season
- Duration: Approx. 2–3 hours
- Location: Kitchen Bee, Asakusabashi, Tokyo
- Group Size: 2 to 8 guests
- Larger groups: Upon request
- Language: English / Japanese
- Includes: Ingredients, cooking tools, instruction, and tasting or meal experience
- Private program: Available upon request
Recommended For
- Travel agency programs
- Food-focused tours
- Cultural experience programs
- Educational programs
- Corporate incentive tours
- Small group tours
- Private tours
- Guests interested in fermentation, umami, and Japanese home cooking
Possible Customization
Depending on your group size, schedule, season, and purpose, the program may be adjusted.
Examples:
- Focus on miso, koji, or Japanese pickles
- Include fermented food tasting
- Add a short talk about umami and Japanese pantry staples
- Combine with Japanese home cooking
- Create a seasonal fermented food experience
- Adjust the program length to fit your itinerary
Cancellation Policy
| Notice Period | Cancellation Fee |
|---|---|
| 7+ days before | Free of charge |
| 6–3 days before | 50% of total fee |
| 2 days before–day of | 100% of total fee |
Changes in guest numbers should be communicated as early as possible.