Why I want to open an online koji cooking class

My starting point

I often think about something lately.
I became pregnant with my first child at 24 and gave birth at 25.
I have raised three children, each two years apart.

Having married someone from another prefecture, I didn't have many acquaintances,and my days were spent chasing after my children.

Raising children is a joy.

But at the same time,I sometimes felt a sense of loneliness.There were days when I really just wanted to make meal preparation simple.

But, having been a full-time housewife,
I felt like
“I have to do it properly.”

With that feeling, I pushed myself, thinking I could still do more, I could still manage, and I spent my days as if I were in a battle with myself.

The world of koji, the 'national fungus' that struck a chord with me

Once my children were no longer in preschool and I could spend my time at my own pace,
“I want to start something too.”
That feeling began to sprout little by little.

What is something I can do every day, even while raising children?

When I thought about that, what came to mind was
making meals every day.

My family eats the meals I make every day.
If that's the case, I want to cherish that time.
I wish I could make daily meal preparation easier and more enjoyable.
And,
I want to master cooking for my family.
That is what I started to think.

I have always been interested in 'food,' such as preparing meals with gut health in mind and choosing my own seasonings and oils.

That was when I encountered koji cooking.

At first,
“It seems good for the body.”
I think it was just that light of a feeling.

But I was surprised when I actually started using it.
Even though the seasoning is simple, it's delicious.
Daily meal preparation becomes much easier.

That alone was attractive enough, but

“Why does it become so delicious?”

When I started researching koji with that thought, it became more and more interesting.

The power of the enzymes produced by koji mold.
It brings out natural sweetness and umami, and makes the most of the ingredients' flavors.
It has supported Japanese food culture since long ago.

The more I learned,
“Japan has such a wonderful culture.”
I felt that kind of emotion.

Perhaps because I practiced calligraphy from a young age, I
may have always loved Japanese culture.

Before I knew it, I was
completely captivated by the charm of 'koji mold,' which is also Japan's national fungus.

And now, that charm,
“I wish I could enjoy it with someone.”
That thought has been growing little by little.

The core philosophy behind my work

What I want to create is
not just a cooking class to learn about koji.

It is a place where mothers who work hard at making meals every day can feel a small sense of accomplishment, like
“I was able to make a meal together.”
“I could do it too,”
and spend time where they can take a breather.

Because it is online, you can easily participate from home, and I would be happy if that time
could be a refreshment, even if just a little.

And if the koji seasoning you made today
makes meal preparation from tomorrow a little easier,
and leads to your family saying 'delicious 😊',
there is nothing that would make me happier.

With that thought in mind, I am currently preparing for an online koji cooking class.


Finally,
in the dialect of my hometown...


“You don't have to try your best all by yourself.
Why don't we try making koji dishes together? ☺️🌾”