Kojinomics is the concept of harnessing Koji's enzymatic power for Koji based refinement and fermentation in your Kitchen.
Discover how Koji (Aspergillus Oryzae) helps to unlock existing Flavours and textures in your Cooking.
Growing Koji mold on foods creates enzymes that convert starches into sugars and proteins into amino acids. This process is called "kojification" and develops a more balanced Umami within the food and dramatically improves its texture.
Kojinomics designs handmade Koji growing solutions, distributes Premium Koji spores, and ready-made Koji from the Industries best Koji Producers.
We also educate on advanced techniques to cultivating Koji, for commercial use in your restaurant in our webinars.
KOJI ENTERPRISES B.V.