Nordic Koji’s portfolio consists of naturally fermented, clean label umami enhancers. Our products come in liquid and paste form.

We extract umami from Danish organic legumes and grains by adding in-house-grown koji: gastronomic mold with ability to turn protein into amino acids and starches into simple sugars.

As a result we provide concentrated and versatile umami products with reduced amount of salt.

NKC miso paste easily and efficiently adds layers of umami to both cold and hot dishes.

NKC shio koji is a vegan alternative to fish sauce, bouillon cubes and stocks.