Koji Workshop in Dubai: A Hands-On Fermentation Experience with Rich Shih

Dubai’s first koji fermentation workshop with Koji Alchemy co-author Rich Shih brought chefs and food creatives together to explore miso, amazake, kojizuke, and more

Jul 01, 2025

On May 25, Dubai’s fermentation-curious community had the rare privilege of welcoming Rich Shih—fermentation educator, culinary innovator, and co-author of Koji Alchemy—for an immersive workshop dedicated to all things koji. Hosted at the warm and welcoming space of Tahini in One Central, this hands-on gathering was as much a knowledge exchange as it was a sensory exploration of microbial and enzymatic transformation.

The day opened with introductions and an immediate dive into the core subject: how mold-based transformation works and what its applications are. We explored it all — koji’s enzymatic magic, its role in breaking down starches and proteins, and its power to unlock flavors we rarely associate with fermentation. Rich explained how this mold becomes a building block for miso, shoyu, amazake, and countless other fermented foods, both traditional and experimental.

Rich, known not only for his deep technical knowledge but also for his generosity and humility, created a space that felt more like a shared discovery than a formal lecture. Participants, ranging from chefs and bartenders to home fermenters and food creatives, were encouraged to ask questions freely and contribute their own experiences, turning the event into an open dialogue rather than a one-way presentation.

One of the highlights of the workshop was the miso tasting session. Rich brought along an array of miso samples from his personal collection, many of which defied expectations. From nutty and sweet to deep and umami-rich, these misos showcased the wide spectrum of what’s possible when you let koji do the work and lean into curiosity. Some were made with unconventional ingredients—showing that miso is not just a recipe, but a method and mindset that invites adaptation and play.

He also got his hands dirty—literally. Rich walked us through the process of making miso, allowing participants to understand and feel what can’t be conveyed over video or text.

Another exciting ferment was kojizuke—quick pickles made using koji. These fermented vegetables offered an immediate and vibrant expression of enzymatic power, transforming food into something simultaneously familiar and novel. We also explored several types of amazake and other products of koji-based fermentation.

For those curious about how to grow koji at home or in a professional kitchen, Rich Shih and Denis Pashkov demonstrated a basic and accessible setup for koji cultivation. They shared practical tips on temperature, humidity, and airflow—essential conditions for nurturing mold in a controlled, safe, and effective way. It was inspiring to see how such transformative fermentation could be done with humble tools and intentional care.

What made this workshop truly special was its spirit. It didn’t feel like a class—it felt like a community. Rich’s approach was organic, friendly, and generous. Conversations flowed between techniques and stories, science and art, tradition and innovation.

The event was made possible by a collaborative effort between Rich and Dubai’s growing fermentation scene, including Cosmos Society founder Denis Pashkov, whose mission is to make microbial knowledge more accessible and empowering for regional chefs and creatives.

For everyone who joined us, this was more than a workshop—it was a reminder of what happens when curiosity meets community, and when knowledge is shared not as doctrine but as dialogue.

We’re grateful to Rich for bringing his insight, energy, and infectious enthusiasm to Dubai. Here's to more fermentation, more questions, and more shared discoveries.