Koji is a type of mold called Aspergillus oryzae and is used in Japanese cuisine in the production of fermented foods and beverages. Koji rice is cooked rice inoculated with this mold and serves as the base material for making products such as miso, amazake, and shio koji. Koji enables the fermentation process by releasing enzymes that break down carbohydrates and proteins, adding a rich and deep flavor to foods known as umami, or the fifth taste.

Fermented products contain probiotics and prebiotics that support the digestive system and may strengthen the immune system. Although we produce our products with a focus on taste, each of them is also very healthy. We recommend that you obtain information from an authorized health institution for consumption for health purposes.

Most of our products should be stored in cool and dry places. Thanks to its high salt content, it can be stored for a long time without spoiling. You can keep it in the refrigerator or freeze it to prevent taste change. Please check product label or page for detail.

In our business, we use high-quality Koji cultures used in the production of traditional Japanese fermented products such as amino puree, amino sauce and amazake. To improve the quality and taste of our products, we carefully select various types of Koji and source them from Japan.

We produce each of our products carefully, subject to various parameters such as temperature, humidity, salt content and time. There is plenty of time and R&D behind each product. We work hard to achieve the best and balanced taste.

Yes, our products are produced entirely with herbal and microorganism-derived ingredients and are suitable for vegan and vegetarian consumers.

You can use our fermented products as flavor enhancers in various dishes. You can try it in different recipes such as miso soup, marinades, salad dressings and dips. Detailed descriptions of each product are stated on the product page. You can share your experiments on Instagram with the hashtag #buneyemek.

Of course, sometimes it can be beneficial to mix our products to get the perfect taste and umami. For example, a mixture of amino paste and shio koji is much more effective in meat marinations.

Our factory is located in Ankara, but we cannot accept visitors except for special events. We do not have physical sales.

No, we only provide services within Türkiye. We recommend that you choose a koji producer in the country you live in. If not, you can contact us.

We do not use any additives or preservatives. We produce only with raw materials, culture and salt.

We removed the glass packaging because we were experiencing problems, especially with cargo companies. We also had to use a lot of plastic disposable fillers to make the glass jars or bottles unbreakable. Instead, we use plastic packaging that is suitable for food contact and can be used multiple times, and we ship these packaging with environmentally friendly materials. Please re-evaluate these packaging after using our products and then send them for recycling.

We organize various trainings and applied workshops upon request. For now, we can accept a maximum of 2 visitors at a time. You can contact us to get information.

Of course, that's exactly what we're for. If our current products are not sufficient and you are looking for a different product, we can produce it for you.