TOJI is the result of an encounter between Asian fermentation tradition and modern food technology. A tofu that is refined with Aspergillus oryzae (koji) – the same noble mold that is also used in the production of miso, sake and shoyu.

During the maturing process, the enzymes in the koji convert the proteins and fats in the tofu into new flavor components, giving it a creamy texture and a deep umami character reminiscent of matured cheese.
The result is a plant-based, natural and additive-free product with impressive aromatic complexity – a new tool for creative cuisine.

TOJI can be served as an appetizer, spread on bread or vegetables, or used in hot dishes to add depth and body.

A new chapter in plant-based fermentation
Developed by Matteo Leoni, food engineer and founder of pureTaste,
TOJI stands for the further development of fermentation in the plant-based sector – a combination of
science, craftsmanship and gastronomic sensibility.