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$95 per guest
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Read FAQs (4)
What is "koji"?
Koji, often called the hidden chef, unlocks the umami-layered flavors that define Japanese cuisine. Scientifically known as Aspergillus Oryzae, koji is so revered in Japanese tradition that it has been designated the country’s national fungus and key ingredient in miso, soy sauce, and sake.
What is "umami"?
Humans can experience five universally recognized basic tastes: sweet, salty, sour, bitter, and umami—the savory, rich, and deeply satisfying taste found in foods like mushrooms, kombu (kelp), and koji. Umami signals “protein” to the body and gives foods their comforting depth and roundness.
Is this workshop ONLY about Japanese food?
Nope. Long Beach Koji's mission is to bring fresh koji to SoCal in a way that is both authentic and accessible. That means re-thinking how diverse, everyday people can use koji in their own kitchens and encouraging the creative use of koji as an ingredient for all types of cuisines.
Is this gluten free?
Yes! No gluten is included in this workshop. If you have specific allergy and want to ensure, please contact Masako.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Request private event / custom date
Gift this class See class dates Join waitlist for new dates FAQs Something else
Gift this class See class dates Join waitlist for new dates FAQs Something else
Q: What is "koji"?
Koji, often called the hidden chef, unlocks the umami-layered flavors that define Japanese cuisine. Scientifically known as Aspergillus Oryzae, koji is so revered in Japanese tradition that it has been designated the country’s national fungus and key ingredient in miso, soy sauce, and sake.
Q: What is "umami"?
Humans can experience five universally recognized basic tastes: sweet, salty, sour, bitter, and umami—the savory, rich, and deeply satisfying taste found in foods like mushrooms, kombu (kelp), and koji. Umami signals “protein” to the body and gives foods their comforting depth and roundness.
Q: Is this workshop ONLY about Japanese food?
Nope. Long Beach Koji's mission is to bring fresh koji to SoCal in a way that is both authentic and accessible. That means re-thinking how diverse, everyday people can use koji in their own kitchens and encouraging the creative use of koji as an ingredient for all types of cuisines.
Q: Is this gluten free?
Yes! No gluten is included in this workshop. If you have specific allergy and want to ensure, please contact Masako.
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 3 days before the class
Q: How long does the class run for, and what's the price?
A: 2 hours, $95 per guest
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Need a thoughtful gift idea?
card_giftcard Gift an experienceJapanese Umami Workshop
Discover koji, amazake, and salt koji in this fermentation class in Long Beach!
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2 hours
Long Beach
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2 to 20
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(private classes)
$95
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Upcoming dates for Japanese Umami Workshop
Times are Los Angeles time. Dates and prices as of 14 Nov 2026, 3:44pm; availability and price are confirmed live when booking on this page.
1 upcoming date between 12 Dec 2026 and 12 Dec 2026.
- Sat, Dec 12 2026, 2pm-4pm
What you'll get
- Learn the basics of cooking with koji from a Japanese fermentation expert
- Enjoy freshly made amazake
- Take part in a guided umami tasting
- Learn how ingredients like kombu (kelp), shiitake, and katsuobushi (bonito flakes) build layers of savory depth
- Get hands‑on experience making your own salt koji and take home
- Every participant will go home with 1 pound of fresh organic koji from Long Beach Koji, ready to use in your own cooking.
See available dates, Request a private class or Gift
See booking options
Knowledge required
Beginner-friendly! We welcome food lovers of all backgrounds and experience levels to our Umami Workshop to learn, taste, and incorporate koji into your favorite dishes, drinks, and sauces.
What to bring
All materials provided.
Suitable for
This class is great for individuals and couples as well as for a date idea, team building activity, Christmas party, birthday or bachelorette party.
This experience would also be a fun gift for her, gift for mom, Xmas gift or gift for couples.
FAQ
What is "koji"?
Koji, often called the hidden chef, unlocks the umami-layered flavors that define Japanese cuisine. Scientifically known as Aspergillus Oryzae, koji is so revered in Japanese tradition that it has been designated the country’s national fungus and key ingredient in miso, soy sauce, and sake.
What is "umami"?
Humans can experience five universally recognized basic tastes: sweet, salty, sour, bitter, and umami—the savory, rich, and deeply satisfying taste found in foods like mushrooms, kombu (kelp), and koji. Umami signals “protein” to the body and gives foods their comforting depth and roundness.
Is this workshop ONLY about Japanese food?
Nope. Long Beach Koji's mission is to bring fresh koji to SoCal in a way that is both authentic and accessible. That means re-thinking how diverse, everyday people can use koji in their own kitchens and encouraging the creative use of koji as an ingredient for all types of cuisines.
Is this gluten free?
Yes! No gluten is included in this workshop. If you have specific allergy and want to ensure, please contact Masako.
Location
Partake Collective Food Hall And Commercial Kitchens, 456 Elm Avenue K9, Long Beach, CA 90802
Street and metered parking is available, and the City Lots are a short walk away and provide 2hrs free parking.
Verified
reviews
Recent reviews of Japanese Umami Workshop
- 5/5 from Joe, attended Sep 2026: My wife gifted me a private workshop to learn about koji at Long Beach Koji for my birthday. The instructor Masako was extremely knowledgeable about all of the delicious and creative ways to use koji, such as making miso, amazake, and mirin, all of which we sampled. We also tried several broths / infusions that demonstrate different types of umami, and enjoyed each with local mushrooms from the farmers market and Masako's own shio koji. Masako was extremely friendly and open to sharing her wealth of knowledge, but it felt more personal than some other classes I have taken before. I highly recommend anyone that is interested in learning about how to make Japanese food at home take this class, as koji is the backbone behind much of what makes Japanese food so enjoyable. Now, I just have to figure out what to do with all of the rice koji I bought :)
- 5/5 from Diana Siew, attended Sep 2026: We had the most amazing time celebrating my husband's birthday. We already have a good amount of fermentation experience, but Masako's knowledge is endless. We had no idea how creative you can be with Koji and how it is the backbone for so many condiments and dishes. She is so warm and inviting that you feel comfortable right away and you leave feeling confident about your next Koji experiment. We cannot wait to make many things at home with our fresh batch of Koji! Thank you, Masako!
- 5/5 from Luriko Ozeki, attended Sep 2026: A wonderful intimate class to learn to make Shio Koji. Masako was very knowledgeable and enthusiastic in teaching us the material and I learned a lot. I would love to learn how to cook using Shio Koji. Perhaps a cooking class or some recipes would be wonderful addition to the class.
Your teacher
Long Beach Koji was founded in 2026 by Masako Kodama, a Japanese Fermentation Professional whose background includes advanced study in Harvard’s Food Fermentation. Her work blends scientific precision with the cultural heritage of Japanese fermentation, bringing koji to Southern California in a way that is both authentic and accessible.
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