Sun Fermented Soy Sauce


Discover sun-fermented soy sauce-making and application with third-generation black soy bean sauce maker Ozzy Hsieh, brewer at Yu-Ding-Shing and Founder and Chef of Future Dining Table.

Yi-Cheng Hsieh (Ozzy) is the third-generation black soybean sauce brewer of “Yu-Ding-Shing”, Taiwan. He is also the founder and chef of “Future Dining Table”, a series of food events connecting local farmers and consumers with vegetarian/plant-based cuisine, using Yu-Ding-Shing’s artisanal black soybean sauce.

Besides promoting black soybean sauce brewing culture of Xiluo, Taiwan, Future Dining Table aims to introduce the terroir of Yunlin county (Midsouth Taiwan), inviting experts from different fields to lead discussions about agriculture, placemaking, and regional revitalization. The ultimate goal is to make Taiwanese black soybean sauce worldwide.

Register Now, Watch Later

Get your tickets at KojiCon.Org and make sure you tune in for sessions from experts who are dedicated to keeping traditions alive, transferring knowledge, and saving delicious, nutritious, culturally significant techniques that are in danger of being lost.

Don’t worry if you can’t attend all of these amazing virtual sessions live – all presentations will be recorded and available for a full year after the conference, along with content from Kojicon 2021 and 2022!

Yellow Farmhouse is committed to community building and inclusion and offers different ticketing tiers to Kojicon to provide access for as many people as possible.

Connecticut Residents

Thanks to a generous sponsorship from CT Humanities, we are also offering free Kojicon 2023 registration to residents of Connecticut and for teachers working in Connecticut schools. Register at the link in our bio or at

Kojicon 2023: Preserving the Past, Fermenting the Future runs from February 20 to March 5 and is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.


KojiCon 2023


Connie Chew @Crazy_Asian_Ferments_Official @Conniechew.lifestyletravel

Vanika Choudhary @choudharyvan @noonmumbai @sequelmumbai

Eric Dawson @yellowfarmct Yellow Farmhouse Education Center 

Alyssa Dipisquale @the.koji.club_ @alyssamikiko

Christopher Feran Christopher Feran @christopherferan

Ken Fornataro Cultures.Group Vimeo

Dr. Maya Hey Maya Hey @heymayahey

Ozzy Hsieh Yu-Ding-Shing

John Hutt @crasstafarian

Euka Isawa @eukaisawa

Andrew Jack @ajjack_Umami Salt

Yong Ha Jeong @YonghabrewsYongha Brews

Nichole Jewell @yellowfarmct Yellow Farmhouse Education Center

Alice Jun  Hana Makgeolli @hanamakgeolli

Sandor Katz  @Sandorkraut

Mara Jane King @zukemono

Caitlin Koether @Wild_Provisions_Fermentation @Lightly_Effervescent

Dr. Lee Yoon-hee  @Yangjohakdang Yangjohakdang

Meredith Leigh @mereleighfood Meredith Leigh @thefermentationschoolThe Fermentation School, @carbonharvest, Carbon Harvest  

Arline Lyons  Taste Translation @tastetranslation Twitter

Leslie Merinoff @matchbookdistilling @thebookofbam

Eleni Michael @elenimichl Eleni Michael

Yuichiro Murai @kojiyasanzaemon Kojiya Sanzaemon

Hiraku Ogura Hakko Department @hirakuogura Twitter

Dawn Petter Visit Petalune Herbals to learn more about her offerings. @petaluneherbals Facebook Twitter

Jennifer Rothman @yellowfarmct Yellow Farmhouse Education Center

Takashi Sato @takashi_tamari Hakko Hub.

Robin Sherriff @thekojikitchen @robinsherriff Koji Kitchen

Rich Shih  @ourcookquest OurCookQuest

Markus Shimizu @mimiferments Mimi Ferments @markusshimizu

Dr. Julia Skinner @RootKitchens @BookishJulia

Soirée-Leone @soireeleone Soirée-Leone

Jeremy Umansky @larderdb @tmgastronaut

Corky White Merry Corky White

Irene Yoo @Yooeating Yoo Eating YouTube

David Zilber @David_Zilber


%d bloggers like this: