ABOUT US
Advanced fermentation, grounded in science, tailored to your kitchen.
Fermentation Residency
Zero-burden, in-house production for fine dining.
Intensive Setup
System building and protocol handovers for out-of-town kitchens.
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Intellectual Capital
Koji cultures, waste mapping, and menu integration.
ABOUT
About BU NE YEMEK
Founded by Egecan Dursun, BU NE YEMEK is a specialized gastronomy brand focused on Japanese fermentation techniques and koji culture. We do not just sell sauces; we provide the intellectual capital required to achieve true flavor depth. Guided by science rather than hype, we help Turkey’s most ambitious kitchens transform their organic byproducts into premium misos, garums, and shoyus. We bring zero-waste innovation directly to your prep counters, without adding a single hour of labor to your team's schedule.
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Those who prefer us
OUR SERVICES
Diverse solutions tailored to your culinary vision
We conduct a zero-obligation discovery day in your kitchen to map your specific waste streams—like espresso grounds, vegetable trims, or nut pulps—and reveal their exact fermentation potential. Check www.bn-y.com
A hands-on, zero-burden program. We visit your kitchen regularly to inoculate, monitor pH, and harvest signature misos and amino sauces using your ingredients. Your team simply plates the results.
Designed for out-of-town restaurants. We perform a rigorous 3-day onsite installation to launch your zero-waste fermentation line, complete with a formal handover protocol to your chefs.
Post-setup, ongoing remote support. We analyze pH data, provide sensory feedback through photos, and ensure your in-house fermentation remains safe, consistent, and restaurant-ready.
Project-based fermentation tailored to your menu. Need 15 liters of a proprietary mushroom garum or custom cashew miso? We design and ferment specific signature ingredients for your seasonal dishes.
We supply the raw biological engines for your kitchen. Purchase premium, reliable starter cultures—including specialized Aspergillus oryzae strains, natto, and tempeh spores.
Fermentation is only valuable if it elevates the plate. We conduct tasting sessions with your chefs to seamlessly integrate high-umami liquids, pastes, and lacto-dusts into your existing and future recipes.
Advanced, science-led guidance for chefs. We offer a structured curriculum covering the intricacies of enzymatic hydrolysis, lipid fermentation, food safety, and the five pillars of koji growth.