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:
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.
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, producer tours, 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 + icon to view full detail of the course ⬇
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Day 1 – Understanding the Roots of Japanese Fermentation
10:00 AM – 3:00 PM (approx.)
• Koji Essentials
Discover what koji is and why it forms the foundation of Japan’s most essential fermented foods, including miso and soy sauce.
We’ll explore the history, cultural significance, and health benefits of Japanese fermentation, building a strong foundation for how these traditional foods support long-term wellness.
• Seasonal Wellness Lunch Session
Prepare and enjoy a nourishing lunch using seasonal, medicinal ingredients.
Each menu is thoughtfully designed for the season, highlighting the connection between food, nature, and wellbeing.
• Koji Making – Preparation
Begin preparing rice for koji by carefully washing and soaking it overnight.
This step sets the foundation for the cultivation process starting on Day 2.
• Traditional Koji Workshop Visit
Visit a small, traditional koji shop and learn how koji is used in essential Japanese condiments such as miso, soy sauce, and amazake.
Day 2 – Learning from Nature and Local Food Culture
10:00 AM – 3:00 PM (approx.)
• Local Market Tour & Cooking Session
Visit a local market (or neighborhood supermarket) to source fresh, seasonal ingredients.
Rather than following a fixed recipe, we’ll design the menu together and cook a creative meal based on what we find—encouraging intuition, flexibility, and a deeper connection with seasonal foods.
We’ll also gather ingredients for Days 2 and 3.
• Evolution of Japanese Food & Health
Learn how Japanese cuisine has evolved over centuries and how it has shaped the health and longevity of Japanese people.
• Koji Making – Day 2
Begin the koji cultivation process and learn essential techniques, including temperature control, environment, and proper care.
We will also prepare simple condiments using koji, which we’ll incorporate into the Day 3 cooking session.Day 3 – Exploring Soy Sauce & Japanese Fermentation
10:00 AM – 3:00 PM (approx.)
• Soy Sauce Brewery Visit
Visit a traditional soy sauce brewery in Nakatsu.
Learn about different varieties of soy sauce and enjoy a guided tasting experience.
• Creative Lunch Cooking
Using ingredients sourced on Day 2 along with freshly selected soy sauce, cook a creative meal and explore new flavor combinations.
• Simplicity of Japanese Cuisine & Fermentation Culture
Explore why Japanese cuisine relies on simplicity rather than heavy spices, and how Japanese fermentation techniques differ from those in other cultures.
• Koji Making – Day 3
Observe the fermentation process as your koji develops.
Learn how to monitor its progress and perform essential mixing and care.
Day 4: Integration, Confidence & Vision
10:00 AM – 2:00 PM (approx.)
• Graduation Cooking Challenge
Visit a local supermarket and select your own ingredients (with translation support).
Design and prepare your own dish, then present it as your final creative project.
• Vision & Career Integration Session
A guided discussion on how to apply your certification—whether for personal use, teaching, hosting retreats, or integrating into client-based work.
(Optional: This session can be replaced with a 1-hour private health coaching session.)
• Certificate Awarding Ceremony
Celebrate your completion with the presentation of your Master Koji & Wellness Certificate.
Bonus Support Session
➕ 1-Hour Follow-Up Call (Valid for 6 Months)
After the course, you’ll receive a private 1-hour session where you can:
Ask questions about fermentation techniques
Troubleshoot challenges at home
Receive guidance on integrating these practices into your work or daily life
This session can also be used as a 1-hour online health coaching session.
Seasonal menu
This fixed seasonal menu will be prepared together on Day 1 of our certificate course.
Coming up soon!
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🎁
4-Day Japanese Fermented Foods & Medicinal Cooking Practitioner Certificate Course
1 person: $1,699
2 people (total): $2,999 (Save $399 - $1499 per person)
*The price includes all course materials (ingredients, digital recipes, market tour), and your official certificate paper.
Please contact me to sign up — click here!
Learn More About Our Japanese Fermentation Certificate Course in Nakatsu
1. Certificate Location
This certificate course is held in Nakatsu City, Oita Prefecture, Kyushu—a true center of fermentation. Our base is surrounded by traditional soy sauce, miso, and koji (fermented rice seasoning) breweries, making it the perfect place to learn and experience Japanese fermentation culture.
2. Getting Here
You can get off at Nakatsu Station. It’s about 40 minutes by express train from Beppu, or around 1.5 hours from Fukuoka International Airport using the Shinkansen (bullet train) and an express train. Click here to learn more about how to get there.
I’m happy to pick you up from Nakatsu Station, or you can walk to our location in about 20–25 minutes. Check the map below to see our exact location.
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.
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 ingredients used during the course are included, as well as visits to local shops and markets. During each market visit, I will provide a budget and we will choose ingredients together. The certificate of completion is also included.
Accommodation, breakfast, and dinner are not included. However, we are happy to recommend 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.
FAQ
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Haruka hosts up to two private fermentation tour groups per week, or one certificate course group.
To keep things simple, all payments are converted into Future Credit instead of refunds. 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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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).
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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.