Our Mission
At Koji Copenhagen, we make great fermentation accessible. We grow koji here in Copenhagen and ship it across Europe so chefs, restaurants, and home cooks can build deeper, more sustainable flavour into every dish.
Honoring centuries-old Japanese tradition and reimagined for modern European kitchens, our koji is a tool for creativity, sustainability, and community.
We work with restaurants and hotels to turn surplus into flavour, reduce waste, and bring real depth back into everyday cooking.
Our Story
A journey through our milestones
2023
The start
Koji Copenhagen began with three food scientists from Copenhagen University, driven by a passion for making fermentation more accessible. After two rounds of funding, we built our first incubator and opened our own kitchen - with Michelin Green Star restaurant ARK as our very first customer, using our koji on their New Year's menu.
Our Team
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Simon Ehrenreich Frost
Founder | Head of Fermentation & R&D
Simon holds a Master's in Food Science from the University of Copenhagen and leads our fermentation and production. With a deep understanding of microbial processes, he drives our R&D, making sure every batch is rooted in precision, innovation, and culinary creativity.
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Robert Engel
Head of Business Development
Robert combines a CBS business background with hands-on kitchen experience. He leads our daily operations, partnerships, and sales, connecting culinary creativity with the structure and storytelling that brings koji into more kitchens.
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Klemens Priskorn
Head of Technical Operations
Klemens, an engineer from DTU, is the technical mind behind Koji Copenhagen. He designed and programmed the custom incubator at the heart of our fermentation process, and continues to develop the equipment and infrastructure that keeps our koji consistent at scale.
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Rasmus Jacobsen
Head of Digital & Operations
Rasmus leads the development of Koji Copenhagen’s digital and operational backbone. With experience in startups and product development, he is responsible for building and maintaining our website, systems, and internal workflows.
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Vincent Widdenhöfer
Head of Creative & SoMe
A chef and artist working at Botschaft, Vincent explores the intersection of food and creativity through koji. At Koji Copenhagen, he leads our visual identity and creative direction, translating fermentation into form, flavor, and story.
