Education & Consultancy
Learn koji and fermentation the way our restaurant partners do — not from a book, in a kitchen.
Our Values
BU NE YEMEK started as a sauce producer; within two years, Turkey's best restaurants had it on their menus. What we sell isn't the sauce in a bottle — it's the depth of knowledge behind it. This page is where that same curriculum reaches you: a hands-on workshop, a free toolkit for koji science, and consultancy built around your kitchen.
01
Food Safety First
pH < 4.6, salt and temperature thresholds, botulism and mould risk — we always stay on the safe side. Every recipe we teach is built on a real safety floor, not folklore.
02
Science Over Hype
No hedging, no folklore claims. We only teach what's sourced and tested — even published references, like most of the books you know, get the science wrong.
03
Hands-On, Not From a Book
You grow koji, taste it, and adjust it yourself — on your own ingredients, in your own kitchen. Reading about fermentation and doing it are two different skills; we teach the second one.
04
Built Around Your Kitchen
The curriculum flexes to your volume, your ingredients, and your team's schedule — shortened or intensified as your operation needs, not delivered as a fixed slideshow.
05
Curiosity as a Craft
Koji rewards the people who keep asking "why." We teach the mechanism, not just the recipe, so your team can keep experimenting long after the program ends.
Koji Fundamentals
Food safety, the five conditions of koji, and the microorganisms and enzymes behind every batch. We start at sterilization and food-safety protocol, then walk through koji's five growth conditions, the microorganisms and enzymes doing the work, growth rate and haze patterns, different koji strains, substrates and aroma profiles, and harvest.
Fermentation, Short to Long
From quick ferments to miso, shoyu, and garum — plus how to design a recipe around hidden aromas. Fermentation fundamentals, short-term products you can serve within days, long-term ferments like miso and shoyu that take months, recipe design, and the equipment choices that make a kitchen production line actually work.
Quality Control & Sensory Analysis
pH and Brix management, sensory analysis, and how to catch a defect before it reaches a plate. The measurement discipline behind consistency — pH and Brix tracking, structured sensory analysis, and identifying off-flavors or contamination early enough to fix them.
Advanced Gastronomy & Applications
Umami synergy, koji charcuterie, a zero-waste kitchen, and fermentation-based mixology. Where fermentation becomes a menu language — umami synergy across dishes, koji-cured charcuterie, converting waste streams into new products, and non-alcoholic or fermentation-forward drink programs.
Scaling Up
Moving from home-scale batches to boutique production without losing quality. Shelf life and stabilization, the right equipment for your volume, and what changes — and what doesn't — when a kitchen moves from a single tray to a repeating production line.
The Full Curriculum
Five parts, one growth cycle — from first culture to full production.