The fermentation starter that makes everything taste better
What is Koji?
Koji is a Japanese fermentation microorganism traditionally grown on rice and soya beans. It's the secret behind miso, soy sauce, and sake. It unlocks sweetness, depth and umami in any ferment. Think of it as your kitchen's flavour booster: a single ingredient that turns ordinary ingridients into something extraordinary.
Our Mission
We cultivate koji in Copenhagen and bring it to chefs and home cooks across Europe. Inspired by Japanese fermentation science, we apply a modern, local, and sustainable approach to create koji that powers ferments, in home kitchens and Michelin restaurants alike.
Our mission is simple: make great fermentation approachable, sustainable, and easy.
What We do
Products & Services-
Our Products
Bring the transformative power of koji directly into your kitchen. We offer fresh koji, grown entirely to order to ensure peak aroma, alongside our convenient, shelf-stable dried koji that is perfect for stocking your pantry. Both options provide the ultimate foundation for chefs, restaurants, and passionate home cooks to craft rich misos, shoyus, and deep umami flavors from scratch.
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Our Services
We combine traditional fermentation craftsmanship with a modern focus on sustainability to help your business or project grow. Whether you want to partner on Koji Collaborations to upcycle food surplus into high-value flavor products, book a custom, hands-on Workshop for your team, or secure a reliable supply through our Wholesale Solutions, we tailor our craft to meet your exact needs.
Koji on the Menu
Some of Copenhagen’s most creative restaurants are already using our koji to reimagine flavor.
