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Sorry, this workshop is sold out! Koji is an essential ingredient for traditional Japanese seasoning such as miso, soy sauce, sake, shochu, mirin and vinegar.  Koji-kin (Aspergillus Oryzae), a well-known useful microorganism, is cultured with steamed rice or soybeans to produce koji.  Since the recent boom of shio-koji (salted rice malt), Japanese have become more aware and appreciative of the positive effect…