Koji an is incredibly versatile ingridient. It can be used in its raw form for curing and tenderisation. However, kojis real power is unlocked when using it for fermentation. Koji can be used to make products like Miso, Shoyu, Garum, Shio koji and Amazake.

Miso: A savoury paste for soups, dressings, glazes and marinades, and just as good in sweet things like cookies and caramel. It's also a way to preserve seasonal flavours and use them all year round.

Shoyu: The pressed liquid from a koji ferment. Use it anywhere you'd reach for soy sauce: seasoning, dipping, dressings and glazes.

Garum: A fish-sauce-style seasoning made by letting koji break down almost any protein, whether fish, meat or pulses. A few drops add depth to sauces, dressings and broths.

Shio koji: Koji, salt and water, which together make an all-round seasoning that tenderises as it salts. That makes it ideal for marinating and curing, and ceviche made with it is outstanding.

Amazake: A naturally sweet koji drink made overnight with no added sugar. Drink it as it is, use it as a sweetener, or lacto-ferment it afterwards for a tangy, refreshing drink.

The traditional Japanese craft of making koji is an incredibly refined art form, perfected over centuries. At Koji Copenhagen, we approach this heritage with deep respect, combining time-honored methods with our engineering backgrounds to consistently replicate those ideal growth conditions.

We start with our grains, typically rice or barley, steaming them to the perfect moisture level before inoculating them with pure koji spores. The core of our work happens inside our custom-built incubation chamber, where precision controls stabilize the temperature and humidity. Inside this controlled environment, the culture grows over a 36 to 48-hour window, ensuring the grains are completely bound by a rich, white blanket of mycelium. Before anything leaves our facility, we check every batch by hand to ensure our strict quality standards are met.

Innovation is at our core, driving us to experiment with local, non-traditional ingredients instead of our typical grains. By upcycling surplus grains and bread waste from our partners, we transform potential waste into deep, umami-packed flavor that loops straight back into the local culinary ecosystem.