Koji is a food‑design and fermentation lab that uses the Japanese Koji fungus to age and ferment beef, creating products like Koji‑aged burgers and ribeye with enhanced umami flavor, tenderness, and nutritional profile. By sourcing from regenerative agriculture partners and applying controlled fungal fermentation, Koji delivers premium, sustainably produced meat that reduces environmental impact while supporting traditional producers. The products are sold directly online with free shipping thresholds for Colombian customers.
Funding
$107K raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
EAFounders
Product
Problem
Conventional meat production often relies on intensive livestock practices that contribute to environmental degradation and can result in inconsistent flavor and texture. Consumers seeking high‑quality, sustainable protein options have limited access to products that combine taste excellence with lower ecological impact.
Solution
Koji operates as a food‑design and fermentation laboratory that applies the Japanese Koji fungus to traditional animal‑based ingredients, creating aged and fermented meat products with enhanced flavor, tenderness, and nutritional profile. By integrating regenerative agricultural sourcing with controlled fungal fermentation, Koji transforms raw beef into ready‑to‑cook items such as Koji‑aged burgers and ribeye, delivering a more sustainable protein choice without compromising culinary experience. The company sells these products directly through its e‑commerce platform, offering free shipping thresholds to encourage broader adoption. Koji’s approach also supports traditional producers by guiding them toward regenerative practices, thereby addressing sustainability at the supply‑chain root.
Target Audience
Primary customers are environmentally conscious consumers and food‑service operators in Colombia seeking premium, sustainably produced meat products with superior taste and texture.
Features
- Utilizes the Koji mushroom (Aspergillus oryzae) to ferment and age beef, improving umami flavor and tenderness
- Applies regenerative agriculture principles, partnering with traditional livestock and coffee producers to reduce environmental impact
- Offers a curated product line (e.g., Koji Burger, aged ribeye, cubed lomo) available for direct online purchase with free national shipping on orders above defined thresholds
- Provides transparent sourcing and production information, emphasizing sustainability and food safety
- Scalable fermentation process that can be adapted to various cuts and meat types while maintaining consistent quality