Hakko Expo: Professional Koji & Fermentation Workshop
When
Where
Price
Early Bird (ends 2/13): $100.00 (includes fees)
Regular: $120.00 (includes fees)
Includes workshop materials.
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About
Designed for chefs and food professionals, this advanced workshop offers an in-depth look at applied Japanese fermentation practices using koji, miso, and sake. The session focuses on practical techniques, flavor development, and real-world applications, offering participants a deeper understanding of how fermentation functions within professional kitchens and contemporary food contexts. Emphasis is placed on process, intention, and adaptability, rather than introductory instruction.
Led by Yoko Maeda Lamn of HAKKO ONLINE and Sho Suzuki of SUZU GROUP, with interpretation provided by Justin Potts, the workshop brings together expertise grounded in regional practice, culinary production, and hands-on experience.
Seats are limited. Take part in this professional fermentation workshop as part of Hakko Expo & Market.
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Things To Know
Yoko Maeda Lamn, HAKKO ONLINE
Yoko Maeda Lamn is a certified fermentation expert, founder of HAKKO, and a passionate advocate for traditional Japanese food culture. Born in Nara, Japan, and now based in Los Angeles, she shares her love of Japanese fermentation through workshops on miso, sake, soy sauce, pickles, and other preserved foods.
With over a decade of experience, Yoko has taught fermentation classes at community events, cultural institutions like the Japanese American Cultural & Community Center (JACCC), and internationally to chefs and culinary enthusiasts. Her work has been featured on NBC’s "California Live," KTLA 5, and Tasty, where she showcased the 400-year-old tradition of miso soup.
Yoko is also a recipe developer and a contributor to publications like Lighthouse Magazine and "The New Homemade Kitchen." She combines her expertise in fermentation with her dedication to creating connections between people and cultures, one workshop at a time.
Justin Potts
Justin has worked extensively in sake brewing, food tourism, and regional revitalization projects across Japan. He is the founder and host of SAKE ON AIR, the world’s first podcast dedicated to sake and shochu, and currently serves as Head Brewer at Origami Sake in the U.S. He will support HAKKO EXPO as a professional workshop instructor and cultural liaison.
Sho Suzuki, SUZU GROUP
Sho is a chef, miso brewery owner, and cultural producer based in Niigata, Japan’s snow country. Through his work with fermentation, local food systems, and regional culture, he explores how traditional practices can inform future food and community models. HAKKO EXPO is conceived as a platform to share these ideas globally through food, craft, and dialogue.
Accessibility
We strive to host inclusive, accessible events that enable all individuals, including individuals with disabilities, to engage fully. To be respectful of those with allergies and environmental sensitivities, we ask that you please refrain from wearing strong fragrances. To request an accommodation or for inquiries about accessibility, please contact info@jaccc.org.
Entrance & Check-in
The entrance to all Hakko Expo workshops can be found inside the lobby of our 5-story Office Tower.
Make sure to arrive 10-15 minutes before your scheduled workshop session. All patrons will visit the check-in table, located outside of the entrance of the building, so please have your e-ticket(s) with QR code ready.
Plan Your Visit
JACCC is a 7-minute walk from the L.A. Metro Rail's Little Tokyo/Arts District Station, which connects to both the A and E lines via the Regional Connector.
For additional transportation options and parking details, check out Go Little Tokyo's Guide to the area here.