Classes & Information
* All classes are available upon request.
* Classes for groups of 3–5 people are held in the Marpole area.
* If you have 5 or more participants, I can travel to your home or venue.
Note:
- Travel is limited to Vancouver, Richmond, and Burnaby areas.
- A travel fee will be added separately.
- Depending on the class content, travel may not be available.
Class Details
* Class prices were updated as of April 15, 2025.
* Some classes may not be available depending on the season or temperature.
* For inquiries and bookings, please contact us at: sustainable.feast.education@gmail.com
* View our community activities
Japanese Koji Fermentation
365 Days with Koji
~Bring Koji into Your Everyday Life~
Perfect for beginners!
We'll make three types of koji seasonings: Shio Koji (salt koji), Onion Koji, and Soy Sauce Koji.
You'll also learn many healthy, delicious recipes using these versatile seasonings!
Fee: $80
Hishio: The Origin of Soy Sauce
Learn to make a rich, umami-packed soy-based seasoning using three types of fresh koji: rice, barley, and bean.
You’ll prepare and take home a 500ml jar of your own hishio.
Fee: $65
Miso-Making Classes
(Rice Koji, Barley Koji, Bean Koji)
Handmade miso is truly special — your own unique microbes (and lots of love! ❤︎) join the fermentation process, making each batch a once-in-a-lifetime creation.
We use fresh handmade koji with premium seeds/spores from Japan.
Miso Class Options:
- Each group can choose from white rice, brown rice, barley, or blended koji.
Fee: $65 (1L Jar)/ Blended Koji:$70
＊Tasting and all materials are included.
- Soy-Free Chickpea Miso: Sweet and gentle-tasting alternative perfect for those with soy allergies.
Fee: $65(1L Jar)
＊Tasting and all materials are included.
- Aged Red Miso: Made with bean koji, ferment and aged over a year; similar to Hacho miso. Available only during the winter season.
Fee: $85 (2L Jar)
＊Tasting and all materials are included, except a jar.
- Medicinal Yakuzen Miso (with job’s tears for digestive and skin health)
Fee: $70(1L Jar)
＊Tasting and all materials are included..
~Elevate Your Everyday Cooking!~
Learn what real Hon-Mirin is and how it differs from supermarket "mirin-style" products.
We'll make authentic Hon-Mirin that will bring out the best in both your body and your dishes!
Fee: $90
＊Tasting and all materials are included.
Craft your own living sake using commercial yeast!
You'll learn about natural lactic acid fermentation and adjust the sweetness and alcohol level to your liking.
Also perfect for cooking!
Fee: $80
＊Tasting and all materials are included.
~Slowly Nurture Your Own Shoyu~
Soy sauce is a soulful ingredient in Japanese cuisine.
Many store-bought versions contain additives and alcohol, but you can craft a pure, rich soy sauce from scratch. Available only during the winter season.
Fee: $90
＊Tasting and all materials are included.
~Seasonal Vegetable and Koji Symphony~
Often called "eating miso," this is a delicious, slightly sweet fermented food using fresh veggies of your choice and three types of koji.
We'll make a no-sugar-added version (still sweet!) and customize it to your taste.
Perfect with rice or sake!
Fee: $65
＊Tasting and all materials are included, except vegetables of your choice.
Lactic Fermentation Series
Nukadoko (Rice Bran Pickling Bed)
Making a nukadoko may sound hard, but with just a little care and love, anyone can maintain one for years!
We'll start small batch, and teach you steps, from salting to "feeding" the nukadoko. ＊Available in the spring and fall.
Fee: $70
＊Tasting and all materials are included.
Fermented Green Vegetables
Fresh seasonal greens become even more nutritious and digestible through fermentation!
We'll make classic, tangy pickled greens that taste nostalgic and comforting.
Fee: $70
＊Tasting and all materials are included.
Lacto-fermented Pickles & Ketchup
No vinegar, sugar, or additives — just vegetable power!
We'll create naturally fermented pickles and long-lasting, flavorful ketchup.
You'll take home a 500 ml jar to ferment vegetables, and 150ml jar of ketchup.
Fee: $70
＊Tasting and all materials are included.
Rainbow Kraut
Using cabbage and six other colorful vegetables, we'll make a Japanese-style sauerkraut that's rich in vitamins and minerals.
You'll take home a 500ml jar to ferment and enjoy to your preferred level of tanginess
Fee: $70
＊Tasting and all materials are included.
Vegan Kimchi
Learn to make a superfood-packed vegan kimchi that’s adjustable in spiciness — from mild to fiery!
Fee: $70
＊Tasting and all materials are included.
Class Details
* Class prices were updated as of April 15, 2025.
* Some classes may not be available depending on the season or temperature.
* For inquiries and bookings, please contact us at: sustainable.feast.education@gmail.com
* View our community activities
Miso Jars for Sale
Beautiful, handcrafted miso jars made by Vancouver-based ceramic artist Atsuko Yoshimura!
Designed for perfect fermentation with safe materials and stylish looks.
Product Details:
- Handmade: slight variations in size/shape
- If out of stock, please allow at least 3 weeks for production
Large Jar (Capacity: 3L)
- Size: 17.5cm x 16cm
- Price: $160
- Fits about 2.5L+ of miso
Small Jar (Capacity: 2L)
[Discontinuted]
- Size: 16.5cm x 13cm
- Price: $150
Half-Donut Weights (Set of two: 280g x 2)
- Price: $25
- Usable for both large and small jars
Made by Atsuko Yoshimura
About the Instructor
Yumi Sakamoto
Sustainabale Feast
- Fermented Foods Researcher
- Registered Holistic Nutritionist (RHN)
- Certified Koji Maker/Advisor
- Certified Plant-Based Professional Chef
- Certified Macrobiotic Life Advisor
- Certified Raw Food Chef
