two mad doctors
Ramy & Victor are Koji Kins — two mad doctors who make delicious KOJI and garums! Taking some snippets of science, a handful of ancient traditions and a pinch of ingenuity - we’ve given this ancient mould a new lease on life.
We are excited about how koji can supercharge fermentation to boost GUT HEALTH, transform PLANT-BASED ingredients and improve SUSTAINABILITY & ZERO WASTE in the restaurant industry.
We work with MICHELIN STAR restaurants to upcycle their food and guide the magic of koji to transform dishes - reducing food waste and bringing amazing flavours into world-class dishes.
We’re excited to bring koji and all its magic to your (fridge)door - join us and embrace the mould!
火 [hyi] + 闇 [yami]
DIP - Liven up your food by using Koji Kins as a sauce on the plate
MARINADE - Bring depth to your food by adding Koji Kins 30 mins before and leaving in a warm place
CURE- Bring the best out of your ingredients and cure with Koji Kins for up to 12 hours in the fridge to unlock the hidden flavours within!
Mushrooms, Koji, a dash of spice and aged to perfection.
Our Tonics come with a pipette so you can use them as carefully as we make them… And we make them pretty damn carefully.
The flavour is deep, savoury and a little salty on the finish. Use them as you would soy or fish sauce... except they contain no soya and no animals.
We provide FRESH KOJI and bespoke mould fermented products to select chefs, please enquire by email.
Koji is a mysterious thing, but we have managed to harness its powers in our special mould-fermentation recipe to bring you our original Koji Sauces!
Dry Fermentation is when our Koji spores meet rice and begin to grow. Kept at a precise temperature for 42 hours, Koji finds a new home within the grains of our rice. At this point Koji is pearly white, has a soft smell of honeysuckle and a hearty rice pudding flavour.
Enzymatic Fermentation is when we really turn it up to 11. Our Koji Kins are mixed into our top secret recipe and enzymes break down proteins into free amino acids and create natural sugars. The Maillard reaction takes hold, creating complex sweetness and that dark umami flavour we love. Colours darken with a smell like freshly roasted coffee and a deep peanut butter and miso flavour emerges.
Lacto-Fermentation is when friendly Lactobacilli join the party. Alright alright alright! The sauces begin to bubble away, bringing tanginess and fruit flavours that round off the lively flavour of Koji Kins. This can keep going on in the bottle slowly for several months - it only gets better!
You really should keep this to yourself, though.
koji is a magical mould
It has been used for thousands of years in Japan to make soy sauce, miso and sake. It has a secret ability to transform proteins, making them deeper in flavour and absolutely delicious.
We have bundled these secrets into our live, vegan and gluten-free sauces - use them to dip, marinade, cure… or, just have a shot neat from the cap. This is the way.
What you see is what you get. All our ingredients are 100% natural with no additives, colourings, sweeteners or emulsifiers.
Green & Clean
All our sauces are 100% plant-based. No ifs, no buts.
We care about your microbiome and our experiences as doctors and nutritional scientists reinforce this. Koji Kins is full of life, unpasteurised and bottled at its most active. Enjoy it with a healthy and predominantly plant-based diet - treat yo’self.
(Re)use me, ‘til you use me up
We have designed our bottles so that you can re-use them to ferment your own sauces! In fact, if you do it as soon as you finish our sauces, the friendly bugs and Koji Kins left in the bottle will jumpstart the process! Find our suggested recipes here soon. We’d be delighted if you can make a better sauce!
the future is brewing
Not all Koji wear capes… If you’ve gotten this far, you probably can see why we think Koji will save the world.
If we can use Koji Kins to make veggies taste bright and deep, that just might nudge people to reduce their meat consumption - it’s certainly helped us! 100% plant-based, all natural and in reusable bottles, we hope that you join our Koji journey to make the world a better, more mycelial place.
Seen in the wild