Koji Copenhagen
KojiCopenhagen is a fermentation startup based in Copenhagen, founded by a team of chefs, food scientists, and engineers with a shared passion for rethinking how we use ingredients. We specialize in producing high-quality koji, a culture with powerful enzymatic potential that transforms food by unlocking deep umami, sweetness, and complexity.
Our mission is to make koji an essential tool for the kitchens of today and tomorrow. By collaborating with restaurants, bars, and food producers, we use koji fermentation to upcycle food waste into innovative misos, shoyus, garums, and beyond. This circular approach not only reduces waste but also creates entirely new flavor possibilities.
We produce fresh and dried koji for chefs and food pioneers, develop custom ferments in close collaboration with partners, and host workshops that inspire creativity while promoting sustainable food systems.
At KojiCopenhagen, we believe koji is more than an ingredient – it’s a catalyst for food innovation, sustainability, and the green transition
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