Become a Certified Japanese Fermentation Practitioner
Immerse yourself in Japanese fermented foods in Nakatsu, Oita—at the heart of Japan’s fermentation culture, easily accessible from Beppu and Fukuoka Airport.
Master the Art of Japanese Fermentation in Oita, Kyushu, Japan
“Fermented foods” and “gut health” are trending—but do we really understand Japanese fermentation?
At the core of it all is koji—a fermented rice culture that transforms simple ingredients into miso, soy sauce, and even sake.
It’s the foundation of Japanese cuisine—yet most people have never truly learned how it works.
Join this course and discover what’s been hiding in plain sight.
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:
Perfect for those who want to naturally incorporate authentic Japanese fermented foods into daily life to support their own wellbeing and the health of their loved ones.
✅ For Health Professionals:
Designed for health coaches and wellness professionals who want to deepen their understanding of authentic Japanese fermented foods and bring traditional fermentation wisdom into their client work.
What This Certificate Course Is About
This 4-day immersive Japanese Fermentation Certificate Course is a hands-on experience in the heart of Japan’s fermentation culture in Nakatsu, Oita.
Through koji making, market visits, and seasonal cooking, you’ll learn how traditional fermented foods like miso and soy sauce are made and used in everyday Japanese life.
More than just techniques, this course helps you understand the connection between fermentation, health, and seasonal living—so you can confidently apply it in your daily life or professional work.
Click the button to view full detail of the course ⬇
Day 1 Lunch: Hands-On Seasonal Vegan Cooking
3-Mushroom Stir-Fry with Soy Sauce Koji
A seasonal stir-fry of three locally grown mushrooms and fresh asparagus, gently seasoned with shoyu-koji, a traditional Japanese fermented soy sauce and rice seasoning, and served with organic black rice from Aso, Kumamoto.
Crisp Summer Cucumbers with Miso Dressing
We will crush cucumbers and prepare a flavorful homemade fermented dressing using white ground sesame, rice vinegar, mirin, sesame oil, and miso.
Dairy-free fermented rice ice cream with cacao nibs
I will prepare this ice cream in advance. It is made with amazake (fermented rice syrup), soy milk, banana, and organic lemon juice, then topped with cacao nibs—creating a refreshing, dairy-free summer treat that everyone can enjoy.
How to Book Your Certificate Course
This private certificate course is available for solo participants or groups of two only.
Step 1: Submit your booking request using the form below.
Step 2: I'll get back to you by email with payment instructions. Please complete your payment to confirm your booking.
Step 3: Once your payment has been received, I'll send you a booking confirmation along with reminder emails before your course.
Certificate Course Pricing
1 person: $1,699 USD
2 people (total): $2,999 USD (Save $399 - $1499 per person)
*Includes basic condiments used during the cooking session, pick-up and drop-off at Nakatsu Station, and transportation during the course. Ingredients and any purchases made at stores are not included, giving you the flexibility to choose and purchase seasonal ingredients and local products based on your interests and budget.
Learn More About Our Japanese Fermentation Certificate Course in Nakatsu
1.Getting here
Our “temple of fermentation” (our fermentation studio) is just a 5-minute drive from Nakatsu Station, where I will pick you up.
We’re easy to reach by express train - around 1.5 hours from Fukuoka Airport or 30 - 45 minutes from Beppu.
Click here to learn more about how to get to our location from Fukuoka airport or Beppu station.
2. 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.
Our base is located right next to this temple.
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. What does your certificate course include?
All course materials, an ingredients budget (up to ¥6,000 per day for solo participants and ¥8,000 for two people), digital recipes, a local market visit, and your official certificate.
Accommodation, breakfast, and dinner are not included. However, we are happy to recommend nearby places to stay and eat in the area.
5. What certificate do I receive from this course?
You will receive the Japanese Fermented Foods 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.
Pick-up Point at Nakatsu Station 🚉
There are two exits at Nakatsu Station: the South Gate and the North Gate.
I will be waiting for you at the South Gate at 10:00 AM.
You will see a supermarket called “SunLive” and a FamilyMart near the South Gate!
FAQ
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Ingredients
Local shiitake mushrooms
Local king oyster mushrooms
Local maitake mushrooms
Local asparagus
Olive oil
Organic soy sauce (contains wheat)
Organic black rice
Cucumber
Organic white ground sesame seeds
Miso (contains barley)
Mirin
Rice vinegar
Sesame oil
Cacao nibs
Organic lemon juice
Banana
Organic soy milk
House-made fermented rice syrup
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Yes, of course! We can use seafood or other animal proteins during Days 2, 3, and 4.
Please note that we set a grocery shopping budget of 5,000 yen for Days 2–4, which is already included in your course pricing.
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Due to the ingredients used, this seasonal menu may not be suitable for guests with gluten (including coeliac disease), rice, or soy allergies.
Our fermentation studio is part of our home, which we share with two cats and one dog. If you have severe pet allergies, this experience may not be suitable. That said, we’re happy to keep our cats and puppy upstairs during your visit if that helps.
While we keep our home and work cooking equipment separate, our menu changes seasonally and we cannot guarantee that ingredients are completely free from cross-contamination. If you have severe food allergies, we kindly ask you to consider this before booking.
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As our experiences involve advance preparation and limited availability, this policy helps us manage bookings while allowing you to retain the value of your booking in case of unexpected changes in plans or illness.
Guest-Initiated Cancellations (including illness):
✅ Notify us 7+ days in advance → 100% credit (valid 18 months)
✅ Notify 2–6 days in advance → 50% credit
✅ Same-day notifications → no credit (preparation already begun)
✅ Rescheduling: Contact us at least 7 days in advance.
✅ Flight or Transportation Issues: If travel is disrupted due to extreme weather or unforeseen circumstances, future credit valid for 18 months may be issued (proof may be required).
✅ Organizer-Initiated Cancellations
If we must cancel the certificate course due to unforeseen circumstances on our end (such as our own emergency or illness), guests will receive a full refund of the certificate course fee or may choose to reschedule to another available date.
Please note that we are not responsible for transportation, accommodation, or other related costs incurred as a result of the cancellation.
Click here to check my full policy.
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Your safety is our top priority. We monitor weather conditions closely and make a final decision 24–48 hours before each experience.
✅ Heavy Rain Advisory (no risk of landslides/flooding): Experience continues as scheduled (no credit)
✅ Heavy Rain Warning (risk of landslides/flooding): May be canceled → Future Credit issued
✅ Storm / Strong Wind (15–25 m/s): May be canceled → Future Credit issued
✅ Special Warning (25+ m/s or severe damage expected): Canceled → Future Credit issued
Future Credits are valid for 18 months, transferable, and non-refundable. Credits are issued based on the final 24–48 hour assessment, as weather conditions can change.
We are not responsible for accommodation, transportation, or other personal expenses if an experience is canceled due to weather. Delays or cancellations due to personal reasons are not eligible for credit.
Thank you for your understanding and flexibility.
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Yes, you can! The menu on the first day is vegan-friendly, and we can accommodate your dietary needs for other meals as well.
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Unfortunately, we cannot accommodate more than 2 participants per course.
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It starts on Wednesday and ends on Saturday.
Please note that we cannot accommodate requests to start on other days.
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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.
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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.
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Unfortunately, we cannot allow anyone who has not paid for the course to attend
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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.
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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.
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The course is taught in English.
Who’s hosting this course?
I’m a certified Gut Health Coach and Japanese Fermented Foods & Medicinal Cooking Specialist, based in Nakatsu, Oita, Kyushu.
Growing up, I often felt like I didn’t fully fit into my own culture. But living in Vancouver helped me rediscover and appreciate Japanese food on a deeper level. Now, I’m passionate about sharing that connection with health-conscious travelers visiting Japan from around the world.