Question 1

What is BU NE YEMEK?

Accepted Answer

A fermentation expertise brand built around koji and Japanese fermentation. We run fermentation residencies and consultancy for restaurants, sell starter cultures to anyone curious enough to try, and built Kojiology, a free toolkit for koji-making. One line: the fermentation expert Turkey's best kitchens trust — not hype, science.

Question 2

Isn't BU NE YEMEK a sauce brand?

Accepted Answer

That's how it started. We launched as a sauce producer and within two years, Turkey's best kitchens had it on their menus. Then we closed the production facility — not a step back, a decision to focus on what we're strongest at: the knowledge itself. What we sell today isn't a bottle, it's the expertise that adds a new layer to a kitchen's menu.

Question 3

Who is Egecan Dursun?

Accepted Answer

The founder of BU NE YEMEK — the person who brought koji to Turkey. Every technical piece of the business runs through him: recipe design for restaurant partners, the fermentation residency, and the Japanese fermentation curriculum.

Question 4

Why "not hype, science"?

Accepted Answer

Because most fermentation content sells on aesthetics, not mechanism. We tie every recommendation to something measurable — pH, salt ratio, temperature, microbial behavior — and we're sharp enough to catch technical errors in the field's own published references.

Question 5

Where are you based / where do you operate?

Accepted Answer

We work across Turkey. In Istanbul, that's a recurring monthly residency; outside Istanbul, it's a one-time intensive setup plus a remote quality subscription.

Contact us

Sık Sorulan Sorular

What is BU NE YEMEK?

Isn't BU NE YEMEK a sauce brand?

Who is Egecan Dursun?

Why "not hype, science"?

Where are you based / where do you operate?

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