Koji Copenhagen
Koji Copenhagen was created by the three students Simon, Elias and Klemens, and stems from an interest in developing a more complex plant-based food product landscape.
Koji Copenhagen produces high-quality koji, which is a mushroom that grows in grains. Koji forms a wide variety of enzymes capable of breaking down starches, proteins and fats into their most basic building blocks. This leads to a strong flavor development, and the sudden emergence of umami and sweetness where there was none before.
Koji is traditionally grown on rice and is used in Japanese cuisine to make miso, sake and soy sauce, etc. Koji's taste and applications are particularly influenced by the grains the mushroom is grown in. We mainly grow koji on Danish, organic groats, but also make the classic rice koji.
At Koji Copenhagen, we see koji as an important ingredient in the development of plant-based foods of the future, which are essential for the green transition.
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