KORA: The Alchemy of
Fermentation
A fermentation research initiative exploring the relationship between Thai rice, traditional craftsmanship, and the future of food.
Inspired by Japanese fermentation culture, KORA HOUSE is dedicated to learning, experimentation, and the pursuit of knowledge through fermentation.
"Fermentation is a philosophy of transformation."
— Danita Srisuwan, Founder
Fermentation is a Philosophy of Transformation
KORA HOUSE is an independent fermentation learning and research initiative based in Thailand.
We believe fermentation is more than a culinary technique—it is a way of understanding how nature, microorganisms, and time transform ingredients into something greater than the sum of their parts.
Inspired by Japanese fermentation traditions, our journey is guided by curiosity, respect, and continuous learning. Through exploring Thai rice and local ingredients, we hope to deepen our understanding of fermentation while honoring the craftsmanship that has shaped this knowledge for generations.
A Philosophy of Transformation
For more than twenty years, my professional journey has been shaped by food, hospitality, and wellness.
As Executive Sous Chef at Chiva-Som International Health Resort, I have seen how food can support health, recovery, and quality of life. This experience led me to explore fermentation as a living process that connects tradition, science, and nutrition.
KORA HOUSE represents the next stage of that journey - a place dedicated to continuous learning, thoughtful experimentation, and respect for traditional fermentation craftsmanship.
Danita Srisuwan
Founder, KORA HOUSE
Current Research
KORA HOUSE is currently exploring several fermentation projects inspired by traditional Japanese techniques and local Thai ingredients.
Each project represents a step towards understanding how fermentation may contribute to future food innovation while respecting the knowledge that has been preserved for generations.
Thai Rice Koji
Thai Rice Koji is the foundation of KORA HOUSE. It represents our commitment to learning from traditional Japanese fermentation while exploring the potential of Thai rice through curiosity, respect, and continuous practice.
For generations, rice has been at the heart of Thai agriculture, culture, and daily life. At KORA HOUSE, we are inspired to explore how traditional Thai rice varieties may one day become part of the rich tradition of koji cultivation.
Rather than seeking to reinvent established techniques, our goal is to learn from Japanese craftsmanship with humility and care. Through continuous study and practical experimentation, we hope to better understand how Aspergillus oryzae interacts with Thai rice and how this knowledge may contribute to future fermentation innovation.
Every grain represents both heritage and possibility. KORA HOUSE is only at the beginning of this journey, and we believe that meaningful innovation starts with respect for tradition, patience in learning, and a willingness to keep asking questions.
Amazake
Amazake is one of the first fermentation projects undertaken at KORA HOUSE.
Through this project, we are exploring how Thai rice and rice koji interact during natural saccharification, while learning about sweetness, texture, aroma, and the transformation that occurs during fermentation.
Every batch provides an opportunity to observe, refine, and deepen our understanding of this traditional process.
Koji Salt
Koji Salt is an exploratory project inspired by one of Japan's most versatile traditional seasonings.
By combining Thai sea salt with rice koji, we are learning how fermentation can naturally develop complexity, balance, and umami while preserving the simplicity of traditional ingredients.
Marine Collagen Broth
This project explores the possibility of combining traditional slow extraction with fermentation-inspired preparation techniques.
Using sustainably sourced marine fish bones, KORA HOUSE is studying how traditional culinary methods and fermentation knowledge may work together to create nourishing broths while making better use of natural resources.
Japan Journey 2026
In 2026, KORA HOUSE will travel to Japan to learn directly from fermentation producers, educators, researchers, and traditional craftsmen.
The purpose of this journey is to deepen our understanding of koji, traditional fermentation practices, and Japanese craftsmanship while building meaningful relationships for future learning.
The journey focuses on four pillars:
Learning
Studying traditional fermentation techniques and craftsmanship.
Science
Exploring fermentation research and microbial science.
Culture
Understanding the philosophy and heritage behind Japanese fermentation.
Future Innovation
Learning how traditional knowledge may inspire future applications in Thailand.
Connect with KORA HOUSE
KORA HOUSE welcomes opportunities to connect with producers, researchers, educators, and everyone who shares an interest in fermentation.
We believe that meaningful innovation begins with learning, collaboration, and mutual respect.
Founder
Danita Srisuwan
Executive Sous Chef
Chiva-Som International Health Resort