Through Koji Collaborations, we partner with chefs, restaurants, bars, and brands to design custom koji-fermented products tailored to your culinary vision. From misos, shoyus, and garums to innovative beers, cocktails and sweets. If you can imagine it, we can ferment it.

We love upcycling culinary side streams and surplus ingredients, giving them new life through fermentation, and turning potential waste into signature flavor-packed creations. Whether you’re looking to add depth to your menu, develop a one-of-a-kind product, or explore how koji can fit into your operations, we collaborate closely to merge innovation with sustainable craftsmanship.

Have surplus ingredients or side streams going to waste?
If you have unused bread, grains, or other culinary byproducts that currently get thrown out, we want to help you upcycle them. Reach out to us to explore how we can transform your surplus into a unique, high-value ingredient built exclusively for your brand.