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Kioke Dojo™

@kiokedojo

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followers

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Initiative by @spicedlore
Discover Japan through craft & culture
Curated Tastings • Masterclasses
Brewer Stories • Chef Collabs
Travel • Wellness

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@spicedlore by @kiokedojo

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4 months ago

@spicedlore by @kiokedojo

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4 months ago

@spicedlore by @kiokedojo

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4 months ago

@spicedlore by @kiokedojo

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4 months ago

Kioke Dojo is where time craft, and culture converge.

Created by SpicedLore, Kioke Dojo is a platform dedicated to exploring the world of traditional Japanese fermentation through curated tastings, masterclasses, brewer stories, chef collaborations, experiential tourism, and immersive cultural experiences.

Here, you won't simply taste a soy sauce.

You will meet the artisans preserving centuries-old traditions. Hear the stories behind wooden barrel fermentation. Learn how generations of brewers continue their craft. Experience how chefs interpret these ingredients. And discover the people, places, and cultures that shape them.

From intimate tasting experiences and educational workshops to brewery visits, cultural exchanges, and collaborative dining events, Kioke Dojo offers a deeper understanding of fermentation as a living heritage.

At the centre of this journey is Kioke Shoyu; traditional Japanese soy sauce fermented in wooden barrels known as kioke. Today, less than 1% of Japan's soy sauce is produced this way, making it one of the world's most remarkable surviving food traditions.

Kioke Dojo exists to celebrate not only what we taste, but the people, knowledge, and cultures that make those flavours possible.

A place for the curious.
A place for the passionate.
A place for those who believe craftsmanship matters.

Welcome to Kioke Dojo.

Time • Craft • Culture

#KiokeDojo #JapaneseFermentation #JapaneseFoodCulture #japanesecultures #spicedlore by @kiokedojo

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@spicedlore by @kiokedojo

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4 months ago

@spicedlore by @kiokedojo

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@spicedlore by @kiokedojo

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@spicedlore by @kiokedojo

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When we were first invited by Fenix to experience their 7-course menu crafted by Chef Yoshifumi Tashima and Master Brewer, Yasuo Yamamoto, we walked in with a layman’s understanding of soy sauce - and walked away with a much more well-rounded experience! Each dish balanced textures, flavours, and colours - and suffice it to say, it was more than what we expected.

Swipe to read our impressions!

[ Art , Culture, Curation, Community, Restaurants, Things to do in Mumbai, Mumbai Curated, Cuisine, Exploration, Things to do, Food, Discover Mumbai, Food in Mumbai,The Oberoi, Fenix, Yoshifumi Tashima, Yasuo Yamamoto ] by @kiokedojo

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a month ago

Shoyu, in its most exquisite expression 🇯🇵

Barrel-aged using a centuries-old Japanese art of traditional soy sauce making by master brewer Yasuo Yamamoto of @yamaroku.shoyu

Crafted into an extraordinary 7-course dinner by acclaimed Chef Yoshifumi Tashima of @namida.tokyo and Chef Jefferson Yalung of @theoberoimumbai

Infused with the warmth of our family, Chef @kayzad_sadri and the team at The Oberoi, Mumbai.

This was an exclusive one-night-only experience that GnR were truly happy to be a part of. It was a journey of the senses as we tasted the custardy Onion Veloute, chunky Fresh Hiramasa, crisp Tonkatsu, lightly marinated Tuna, sweet n munchy Mochis and a delightful Espresso Cremeux (Chef Kajal 🫶)

All touched by the magic of double-brewed, barrel-aged, deeply earthy umami flavours of soy sauce, uplifting each dish to a fine-tuned work of art.

An evening of craftsmanship, artistry and flavour — intentionally subtle, incredibly delicious and quietly unforgettable.
Thank you @kiokedojo and @jaydevdesai for bringing this incredible experience to us in Mumbai 🫶

#GnRexperiences #bestofmumbai #shoyu #japanesefood taken in Fenix at the Oberoi by @kiokedojo

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Spiced Lore x Kioke Dojo x Wabi Sabi

The difference between commercial soy and proper soy is like the difference between truffle oil and actual truffles. @spicedlore is a company that imports special artisanal ingredients from countries in Japan including aged shoyu. I had tried some of their products towards the end of last year and it was eye opening for me. I had never eaten anything like it so I reached out to @nomercyjd , the person behind Spiced Lore’s asking if I could help in any way. I introduced him to @chefanirbandasgupta @theoberoibengaluru who was equally impressed and their journey eventually led to a very special collaboration this week.

Along with the event platform @kiokedojo , they brought down Chef Yoshifumi Tahshima from Tokyo based restaurant @namida.tokyo to create a special tasting menu in partnership with the team at Wabi Sabi. Every batch of aged soy has its own characteristics, and this menu was showcasing a batch of Tsuru Bhishio brewed by master brewer Yasuo Yamamoto for @yamaroku.shoyu .

Honestly this was a Japanese meal like nothing I have eaten in India. Almost every Japanese meal in India falls into one of three categories. They are either new world like Nobu (Wasabi, Megu), Nikkei (too countless to name) or everyday Japanese restaurant favourites (done best at Izumi, Naru and JSan). This was much more traditional Japanese food, subtle and understated, very far from street food or regular restaurants. This is food that you can’t eat while having an intense conversation. You appreciate it, you really need to observe it, notice the flavours, notice the ingredients, nuance. This is intentional food, both in the act of creation and eating.

The beauty of this style of cooking is that you can really appreciate the shoyu and how it makes every dish come alive, as well as its versatility. Whether it’s used with tonkatsu, with rice, with tuna or with mochi, you can taste its depth, its caramel notes, the intensity of its umami. In fact, the best dish and the best showcase for the shoyu was created by the Wabi Sabi team, a dessert of Expresso cremeux, kioke soy caramel, black sesame parfait, coffee granite.

(Continued in comments) taken in Bangalore by @kiokedojo

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