Kojicon returns for its 5th year with Kojicon 2025: Tradition Meets Transformation, bringing together the rich legacy of mold based fermentation with the innovative transformations shaping its future. Fermentation itself is a bridge between the past and the present, preserving techniques passed down through generations while inviting new interpretations. From cherished recipes handed down by grandparents to the transformative alchemy of grains into soy sauce, Makgeolli, and nutrient-rich, umami-packed foods, fermentation embodies both continuity and change.
This year, we’ll explore where these age-old traditions intersect with modern creativity, highlighting how today’s fermenters are reimagining familiar flavors and crafting bold, unfamiliar ones. Join us from February 17th to March 2nd for two weeks of enlightening and inspiring virtual presentations celebrating both the roots and the future of fermentation.