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Our mission is to support a successful plant protein transition
by reducing the need for additive-rich bouillon cubes,
artificial stocks, salt and sugar.
Our mission is to support a successful plant protein transition by reducing the need for additive-rich bouillon cubes, artificial stocks, salt and sugar.
Simple and efficient
Nordic Koji’s miso easily and conveniently brings superior flavour to plant-based dishes for chefs, product developers and food manufacturers. Our concentrated pastes are suitable for typical European, Latin, and Asian-inspired food products and dishes. Collaboration with local farmers helps us to deliver high-quality organic products to large kitchens, catering companies, food producers, and high-end restaurants.
Simple and efficient
Nordic Koji’s miso easily and conveniently brings superior flavour to plant-based dishes for chefs, product developers and food manufacturers. Our concentrated pastes are suitable for typical European, Latin, and Asian-inspired food products and dishes. Collaboration with local farmers helps us to deliver high-quality organic products to large kitchens, catering companies, food producers, and high-end restaurants.
Naturally innovative
Using advanced fermentation technology, we extract flavour from Danish produce. The secret ingredient (koji) allows us to unlocking umami from natural ingredients. Traditionally from Japan, the technique is applied to European context, creating familiar taste in an exciting form.
Naturally innovative
Using advanced fermentation technology, we extract flavour from Danish produce. The secret ingredient (koji) allows us to unlocking umami from natural ingredients. Traditionally from Japan, the technique is applied to European context, creating familiar taste in an exciting form.
Consciously produced
Over the years we have found a way to limiting our waste to zero. Current protocol allow us to utilize every gram of produce brought to our facility. We also work in alignment with UN Sustainable Development Goals
SDG #6 – using only as much water as necessary, utilizing leftovers into recycled sauces
SDG #12 – managing natural resources, ensuring reduction of food waste
SDG #13 – raising awareness, understanding and applications of plant-based foods
Consciously produced
Over the years we have found a way to limiting our waste to zero. Current protocol allow us to utilize every gram of produce brought to our facility. We also work in alignment with UN Sustainable Development Goals
#6 – using only as much water as necessary, utilizing leftovers into recycled sauces
#12 – managing natural resources, ensuring reduction of food waste
#13 – raising awareness, understanding and applications of plant-based foods
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