KOJI supercharges your dishes!
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"The tonics are fantastic
I would highly recommend"
chef Pierre Koffman
La Tante Claire
KOJI IS A MYSTERIOUS THING, traditionally used to make soy sauce and miso. We have managed to harness its powers in our secret mould-fermentation recipe to release big bold flavours and natural depth from, well, any ingredient!
We are Koji Kins - Two doctors, nutritional scientists and Koji cultivators making food healthy and delicious.
Since discovering Koji we have loved using it to diversify classic dishes and extract the most flavour and quality from ingredients.
With Great Taste Awards in the pocket, we are planning big things for helping the UK elevate their dishes in a green and clean way. Every dish is special and we’re here to elevate cooking, naturally.
for Michelin Chefs
Michelin-starred chefs love what we make, because it’s made with passion, clarity and flavour first.
Koji creates umami from plants, making plant-based food delicious and meaty.
What you see is what you get. All our ingredients are naturally fermented from the finest ingredients and gluten-free. No additives, colourings, sweeteners or emulsifiers.
Green & Clean
All our products are 100% Vegan. We proudly support FAUNA & FLORA INTERNATIONAL and make a donation from every sale, supporting biodiversity from the roots, up.
We should probably explain some science?
Koji is a mould that converts protein to amino acids, like the Maillard Reaction that happens on the side of a steak when you sear it to perfection.
When we use our secret recipe to age our tonics, we do the same to mushrooms, rice and more - bringing depth, flavour and umami out from where it was locked up.
Our products are all naturally fermented, made from ingredients with known prebiotic properties & are 100% plant-based and contain no gluten from any of our ingredients.
What do you get? Focused flavour, depth and something for making every meal special. 100% plant-based, 100% gluten free depth - backed by Michelin-starred chefs (such as Gordon Ramsay) and Great Taste Awards.
in the wild