2025, a year of quietly building a foundation.

2025, a year of quietly building a foundation.

2025.
Looking back, it was a year where I moved forward step by step, even to my own surprise.


In January, I took the plunge and submitted my business opening notification.I officially started my Koji cooking classes in Yamagata City, Gifu Prefecture.
The day I made the resolve to turn my passion into my profession.



In February, I tried my hand at making miso.I was once again captivated by the depth of fermentation.


In March, I visited the Mizkan Museum.Touching upon the history of fermentation, I felt the responsibility of being someone who passes this knowledge on.

In April, I took the stage for a lecture.

I was given the opportunity to speak at a seminar, gaining experience as someone who stands before others to teach.
In May, I appeared on the radio.


I experienced for the first time the difficulty and fun of conveying thoughts through voice alone.In June, I held a community center workshop.


I was given the chance to share the appeal of Koji with local residents.In July, I did an Instagram Live collaboration.


It was my first time doing a live collaboration. Connections expand even online.In August, I held a fermentation lesson for elementary school students.


Seeing the children's reactions of 'Wow!' was the most rewarding part.In September, people came from Kochi, Osaka, and Aichi to stay overnight for lessons.


My heart was warmed by the fact that this had become a 'classroom people travel to visit.'
In October, I worked on-site as staff for a large event.
Knowing the behind-the-scenes work sharpens one's ability to communicate.

In November, I received many requests for local events.
✔️

Request for a snack workshop at a housing center.
✔️First time opening a stall at Takatomi Bustle.
✔️Took on the challenge of being staff for the Yamagata City Disaster Prevention Festa.
A month where I seriously built up my 'local outreach' efforts.In December, I received many requests for Christmas lessons.
✔️

Held a Christmas workshop at Mamatoko.
✔️Held a Christmas workshop at Ecoru.
Also attended a study session and year-end party in Osaka.A year wrapped up with learning and gratitude.I don't have any flashy titles.
But it was a year where I didn't run away, didn't stop, and took on challenges one by one.

But surely, it was a year where I built up my foundation as a 'person who shares Koji.'
⸻



A cooking class is not just a place to teach recipes.

• The worry that children won't eat.• The feeling of being tired of daily meal planning.

• The anxiety of starting to worry about health.
I want to be a place that can be close to those 'realities of daily life.'
I am a mother of three.

I struggle every day with children who have different tastes.
That is exactly why I focus on 'Koji that can be incorporated into daily life.'

It's not difficult.
It doesn't require special ingredients.
But it is truly delicious.

That is my Koji cooking class.
⸻


In 2026, I will take on even bigger challenges.


In 2026, I will focus on:

• Expanding Koji cooking classes in Yamagata City

• Collaborative projects with local events• Food education for children• Activities to liven up Yamagata City through 'food and fermentation'

• Becoming an ambassador and trying new things,

Starting with letting people know about me... and my classroom.
I will move forward even more seriously.
'Yamagata City Koji Cooking Class'
'Gifu Prefecture'
'Food Education Workshop for Children'

'Koji Class for Beginners'
To those who arrived at this page through such searches.

If you are currently thinking,
✔

I want to start using Koji but don't know where to begin


✔



I want to make meals that my children will eat✔
I want to be health-conscious but can't handle anything difficultIf you feel that way, please come to my class once.
I am not a 'super teacher.'But I have the experience of building things up without running away.I believe that is the reason why my classroom has become one that people travel from outside the prefecture to visit.In 2026, I will leap forward.From Yamagata City,

I will carefully and surely spread the charm of fermentation and Koji.
This coming year,

won't you join me in changing things from the kitchen?

Inquiries are accepted via Instagram DM or official LINE.
Quietly,

but seriously.
In 2026, I will take on the challenge.