The second installment in the YAMA KITCHEN workshop series interpreting local food culture from the aspect of fermentation is dedicated to the various knowledge about food and farming based on fermentation, which has been handed down through generations of farmers in Japan since ancient times. Sake, miso and soy sauce made from malted rice (koji) are indispensable and representative examples of Japanese fermented food. In this session, renowned koji manufacturer Keisuke Yoshimatsu teaches participants how to produce malted rice quite easily.