Japanese Fermentation & Medicinal Cooking Certification Course

Join our exclusive certification course in Japan for health enthusiasts and professionals

Master the Ancient Wisdom of Japanese Fermented Foods & Medicinal Cooking

This certificate course offers hands-on training in Japanese fermented foods and medicinal cooking, grounded in traditional wisdom and modern lifestyles. Designed for both personal and professional use, the course emphasizes practical techniques that are easy to integrate into daily cooking and wellness work.

Who This Certificate Course Is For

This course is designed for those ready to master the healing power of traditional Japanese wisdom.

✅ For Health Enthusiasts:

Who want to seamlessly incorporate authentic Japanese fermented foods into daily life to sustain and elevate their own wellbeing and the health of their loved ones.

✅For Coaches & Chefs:

Who seek to expand their expertise with practical skills in Japanese fermentation and medicinal cooking to add unique value to their professional services.

Our Certificate Courses

2-day Japanese Fermented Foods Practitioner Course

Level: Essential & Practical

This intensive 2-day course is designed for those who want to build a strong foundation in Japanese fermentation. You’ll learn the core principles behind fermented foods and how to apply them in a simple, practical way—both at home and in professional settings.

4-Day Japanese Fermented Foods & Medicinal Cooking Practitioner Certificate

Level: Professional & Comprehensive

This 4-day certification course explores koji, the foundation of Japanese fermentation, alongside Yakuzen, traditional Japanese medicinal cooking rooted in seasonal balance and body constitution. Through hands-on fermentation, cooking sessions, and local market visits, you’ll gain practical skills in Japanese food wisdom and seasonal cooking. The course concludes with an independent cooking challenge, career integration guidance, and official certification.

Click the + icon to view full details of each course ⬇

  • Day 1: The Art of Koji & Gut Health

    10:30 AM – approximately 3:00 PM

    Koji Essentials
    Explore the history and science behind koji (fermented rice seasoning), Japan’s national mold and the foundation of its rich fermentation culture.

    Hands-on Cooking
    Learn how to incorporate Japanese fermented foods into everyday meals in a practical and approachable way.

    Wellness Lecture
    Gain a deeper understanding of how fermented foods support gut health and overall well-being.

    Overnight Miso Workshop
    Experience the magic of miso fermentation and witness its transformation firsthand through an overnight process.

    Day 2: Seasonal Wisdom & Local Practice

    10:00 AM – approximately 3:00 PM

    Market-to-Table in Ogimi
    Visit a local market in Ogimi and prepare a collaborative lunch using freshly harvested, seasonal ingredients.

    Miso Without Borders
    Discover creative ways to use miso beyond Japanese cuisine and learn how to adapt it to your own cooking style at home.

    Vision Session
    A guided reflection and coaching session to help you integrate your new knowledge and skills into daily life and future work.

    Certification Awarded
    Participants who complete the course will receive a Certificate of Completion for the program.

  • Day 1 – Foundations of Koji & Miso

    Understanding the Roots of Japanese Fermentation Starts at 10:30 AM ends around 3pm

    • Koji Essentials

    Learn what Koji is and why it is the foundation of Japan’s most essential fermented foods such as miso and soy sauce.

    We’ll explore the history, cultural significance, and health benefits of Japanese fermentation.

    • Seasonal Wellness Lunch Session

    Cook and enjoy a nourishing lunch using seasonal and medicinal ingredients, based on a recipe designed specifically for the season.

    • Koji Making (Preparation Day)

    We’ll wash and soak rice overnight to prepare for the Koji-making process starting on Day 2.

    • Miso Workshop

    Hands-on miso making workshop. You’ll prepare your own miso to ferment overnight and beyond.

    ⸻

    Day 2 – Seasonal Wisdom & Cultural Exchange Starts at 10:30 AM ends around 3pm

    Learning from Nature and Local Food Culture

    • Local Market Tour & Cooking Session

    Visit a local market to source fresh, seasonal ingredients.

    Together, we’ll design the menu and cook lunch using what we find—no fixed menu, just creativity and intuition.

    • Introduction to Yakuzen (Japanese Medicinal Cooking)

    Learn the philosophy of Yakuzen, focusing on the importance of eating seasonally and understanding how food supports the body through nature’s cycles.

    • Koji Making – Day 2

    Begin the Koji-making process and learn the fundamental techniques and principles behind proper Koji cultivation.

    ⸻

    Day 3 – Diagnosis & Deepening Practice Starts at 10:30 AM ends around 3pm

    Understanding the Body and Fermentation in Depth

    • Market Visit & Lunch Creation

    Explore additional local ingredients and learn about their energetic and medicinal properties.

    Create a collaborative lunch menu based on what we discover.

    • Yakuzen Constitutional Assessment

    Learn how to assess your own body constitution through Yakuzen principles.

    You’ll also learn how to conduct this assessment for clients, making this knowledge applicable in professional settings.

    • Koji Making – Day 3

    Observe the fermentation process, monitor changes, and perform the essential mixing and care required for successful Koji.

    ⸻

    Day 4 – Mastery & Graduation Starts at 10:00 AM ends around 3pm

    Integration, Confidence, and Vision

    • Graduation Cooking Challenge

    Design and cook a complete meal independently, integrating Koji, seasonal ingredients, and Yakuzen principles—without assistance.

    • Koji Completion & Application

    Your Koji is complete. You’ll take it home and learn practical recipes and methods for using Koji in everyday cooking and wellness practices.

    • Vision & Career Integration Session

    A guided discussion on how to use this certificate in your career—whether for personal practice, teaching, retreats, or client-based work.

    • Certificate Awarding Ceremony

    Official presentation of the Master Koji & Wellness Certificate.

🍂 January–March Menu | Vegan-Friendly

This fixed seasonal menu will be prepared together on Day 1 of both the 1-day and 4-day courses.

Vegan Scallop with Okinawan Longevity Herb Sauce

  • We’ll coat king oyster mushrooms with potato starch and crisp up the surface to create a “vegan scallop” texture. Then I’ll pour a special sauce made with Okinawan lemon, longevity medicinal herb (Chōmeigusa), and soy sauce Koji (fermented soy sauce rice seasoning).

Winter Melon Dashi Soup

  • Learn how to make vegan-friendly dashi using dried mushrooms and kombu (dried kelp).

  • We’ll turn it into a gut-friendly, delicious soup with winter melon, finished with a touch of ginger.

Shiratama with Okinawan Black Sugar & Okinawan Orange Sauce

  • I will prepare shiratama (similar to mochi but with a slightly different, softer texture) and serve it with a special Okinawan black sugar and citrus sauce. Mochi is a famous Japanese dessert, but Shiratama has its own unique chewiness that I think you’ll enjoy!

How to Book Your Certificate Course

This private certificate course is available for solo participants or groups of two only.

Step 1

Select the number of participants from the options below, check my availability, book your spot, and complete your payment.

Step 2

Once your payment is confirmed, you will receive parking information and digital recipes from gutchefjapan@gmail.com two days before your course.

🎁Special Introductory Pricing🎁

2-Day Japanese Fermented Foods Practitioner Certificate Course 

  • 1 person: $1,399

  • 2 people (total): $2,378 (Save $420)

4-Day Japanese Fermented Foods & Medicinal Cooking Practitioner Certificate Course

  • 1 person: $2,399

  • 2 people (total): $4,078 (Save $720)

*The price includes all course materials (ingredients, digital recipes, market tour), and your official certificate paper.

Learn More About the Japanese Fermented Foods & Medicinal Cooking Certificate Course

1. Certificate Location

The course is held in a serene traditional Okinawan house, just a 5-minute walk from the famous longevity restaurant Emoni Mise, located in Ōgimi Village—one of the world’s renowned Blue Zones.

2. Getting Here

Several transportation options are available for traveling from Naha to Ōgimi Village.

👉 Click here for detailed directions and travel options.

3. What Should I Bring / Wear to the Certificate Course?

Please bring the following items:

  • Notebook and pen

  • Apron (optional)

  • Your own knife (optional)

All ingredients, tools, and materials needed for the course will be provided.

What to wear:

  • Please wear comfortable clothing that you don’t mind getting a little dirty, as this is a hands-on cooking course.

  • For hygiene and safety, we recommend keeping nails short and clean.

3. What Time Does the Course Start and End?

Each day begins around 10:00 AM and ends around 3:00 PM.

👉 Click here to view the full daily itinerary.

4. Can You Recommend Places to Stay in Ōgimi?

Yes. I’ve created a curated guide featuring recommended places to stay, eat, and explore in Ōgimi to help you plan a comfortable and enriching visit.

👉 Click here to discover more about Ōgimi

5. What certificate do I receive from this course?

For the 2-day course, you will receive the Japanese Fermented Foods Practitioner Certificate.

  • For the 4-day course, you will receive the Japanese Fermented Foods & Medicinal Cooking Practitioner Certificate.

  • Please note that this is not a national-level certificate. By the end of the course, you will receive a certificate paper and frame, as shown in the picture below.

FAQ

    • Refunds: Refunds are not available for this course. However, if you notify us at least 2 weeks in advance, we will issue a future credit valid for 1 year.

    • Rescheduling: If you need to reschedule, please contact us at least 7 days in advance.

    • Flight or Transportation Issues: If your flight is cancelled or public transportation is stopped due to extreme weather, you will receive a future credit valid for 1 year. We will assess this 48 hours before the course, and in the case of flight cancellation, proof may be required.

    • Sickness: If you are unable to attend due to sickness, please notify us at least 48 hours in advance, and we will issue a future credit valid for 1 year.

    • Yes, you can! The menu on the first day is vegan-friendly, and we can accommodate your dietary needs for other meals as well.

    • This course is not suitable for individuals with rice, gluten (coeliac), soy, or nut allergies.

    • If you have any other food allergies or sensitivities, please participate at your own discretion. While we do our best to maintain a clean cooking environment, the facility is not equipped for strict allergen separation or cross-contamination prevention (e.g., separate utensils or cookware).

    • Unfortunately, we cannot accommodate more than 2 participants per course.

    • Lunch for all 2 or 4 days of the course

    • All materials used during the cours

    • Certificate paper and frame

    • Miso to take home (must be packed in your checked luggage)

    • Digital recipes

    • Digital Medicinal Cooking & Body Type Assessment Sheet (for 4-day course)

    • Koji (dried fermented rice seasoning, for 4-day course)

    Please note: Breakfast, dinner, and accommodation are not included.

    • For the 2-day course, it starts on Thursday and ends on Friday.

    • For the 4-day course, it starts on Wednesday and ends on Saturday.

    Please note that we cannot accommodate requests to start on other days.

    • You are welcome to apply what you learn in your work, such as using the skills and techniques in your cooking or teaching.

    • However, you cannot use the course materials as-is (e.g., recipes, handouts, or digital content) to sell, share, or make money directly. The materials are for personal use only.

    • Yes! You are welcome to take photos and videos for your personal memories.

    • However, please do not sell them or use them for your own business, work, or commercial purposes. This is to protect the course content and the work we put into it.

    • Unfortunately, we cannot allow anyone who has not paid for the course to attend

    • At the moment, we’re unable to offer installment payments. That said, you may be able to set up installments through your credit card provider if that option is available to you.

    • Yes, this course is suitable for beginners. However, participants should be comfortable with basic cooking tasks such as using a knife and following recipes, and have an interest in working creatively with ingredients.

    •  The course is taught in English.

Who’s hosting this course?

Hi, I’m Haruka! I’m a certified Gut Health Coach, a certified Japanese Fermented Foods & Medicinal Cooking Specialist, and a certified Okinawa Food & Safety Manager, living in the serene village of Ogimi in northern Okinawa.

Since I was little, I’ve loved eating good food, and that passion led me to start cooking nourishing and tasty meals right in my kitchen during COVID.

I’m very passionate about using Japanese fermented and medicinal ingredients to create simple yet delicious meals with my clients and share my knowledge. I can’t wait to meet you in person and cook with you!

Get in Touch