Where Fermentation and Washoku Take Form
A thoughtfully composed Japanese meal, where fermentation, balance, and understanding come together.
This experience invites you to step into that structure through ichiju-go-sai— an expanded interpretation of the traditional ichiju-sansai framework, designed to explore a wider range of fermented seasonings and contrasts within a single, carefully composed meal.
Rather than focusing on performance or decorative technique, the session centers on understanding:
how flavors are built, how fermented elements interact, and how Japanese meals achieve satisfaction through restraint, order, and intention.
What unfolds is calm, deliberate, and deeply rooted in Japanese food culture.
About This Experience
This is a hands-on cooking experience grounded in fermentation logic and washoku structure.
The session begins with a short orientation to koji culture and the foundations of washoku, followed by a guided tasting that compares traditionally fermented seasonings with modern alternatives. Through observation and comparison, you learn how fermentation affects aroma, sweetness, umami, and finish—often in ways that are subtle but decisive.
You then move into cooking an ichiju-go-sai meal, using naturally fermented seasonings throughout the dishes. While the techniques themselves are accessible, the emphasis is on why each element is placed where it is—how seasoning, timing, and balance function across the meal as a whole.
The result is not a collection of recipes, but a structured way of thinking about Japanese cuisine.
The Tone of the Experience
This experience is quiet, structured, and intentional. It offers a carefully guided environment where theory, fermentation, and cooking come together in a way that is both practical and reflective.
The cooking is supported with clear guidance, allowing you to focus less on execution and more on understanding.
At the same time, the explanations are grounded in culinary reasoning and food science, making the experience especially resonant for those who enjoy thinking as much as tasting.
Simplicity here is not casual—it is deliberate.
Who This Experience Is Suited For
This experience is designed for guests who value depth over spectacle and understanding over trend.
It is particularly well suited for:
- Thoughtful travelers drawn to learning-oriented experiences in Kyoto
- Food enthusiasts curious about fermentation, balance, and Japanese culinary structure
- People working around food who seek perspectives that can be applied beyond this session
No advanced cooking skills are required. What matters most is curiosity, attentiveness, and an interest in how fermented seasonings quietly shape Japanese cuisine.
How the Day Unfolds
The experience follows a calm and coherent flow:
- An introduction to koji culture and the underlying structure of washoku
- Comparative tasting of fermented and non-traditional seasonings
- Hands-on preparation of an ichiju-go-sai meal, guided step by step
- A shared tasting moment to observe how the elements come together as a whole
Rather than rushing through steps, the pace allows insight to develop naturally—through observation, repetition, and taste.
Guided by
Your host is Marie, a fermentation-focused cooking instructor who has been teaching washoku and fermentation to Japanese audiences since 2019 and has studied with and visited 100+ traditional fermentation producers across Japan.
In addition to extensive field research, she is a licensed registered dietitian, ensuring that fermentation processes are approached with appropriate hygiene, safety, and care.
Her work focuses on fermentation as a practical structure within Japanese cuisine—one that supports flavor, nourishment, and continuity over time. Rather than presenting fixed answers, she guides participants toward understanding through comparison, structure, and clear, measured explanation.
Practical Information
*Duration: Total 120 minutes
*Price: 13,500 Yen per person
*Format: Private session
*Group Size: Up to 4 guests
*Language: English
*Schedule: Reservation confirmed after payment (Reservations can be made up to 1 Day in advance)
1. Mondays, 6:00–8:00 PM
2. Tuesdays, 10:30AM–12:30 PM
3. Thursdays, 6:00–8:00 PM
4. Fridays, 10:30AM–12:30 PM
*If you wish to reserve a different date and time, please make your reservation at least one week in advance. Please enter your third preferred date and time in the “Other” field.
*Location: Central Kyoto
Room 302, FUSE Shijo, 555-3 Fujimotocho, Aburakoji-dori Shijo-agaru, Nakagyo-ku, Kyoto City ★Google map
*Dietary needs can be accommodated with advance notice
Reserve Your Experience
This is an invitation to engage with Japanese fermentation and washoku in a way that is thoughtful, grounded, and quietly substantial.
If you are seeking an experience that offers clarity, depth, and perspectives you can carry beyond Kyoto, we welcome you to join us.
Spaces are limited to maintain the calm, focused atmosphere of the session.