Koji fermentation: the art behind our toji

In addition to our crunchy vegetable ferments, at pureTaste we cultivate another very special chapter in the traditional art of fermentation: maturing with koji cultures. This centuries-old method originated in Japan and is the secret behind our Toji – a plant-based cheese alternative that breaks completely new ground in terms of taste.

What is koji and how is toji made?

Koji (Aspergillus oryzae) is a noble cultivated mushroom that is also indispensable for the production of traditional soy sauce, miso or sake.
We use high-quality organic tofu as the basis for our toji. This is carefully inoculated with the koji culture in our Basel factory. Under precisely controlled conditions – precisely adjusted temperature and humidity – the koji begins to work. It breaks down the proteins in the tofu and transforms them into pure flavor components.

The secret of real umami

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 subsequent weeks of maturing cause the toji to lose moisture, become more compact and develop a texture and flavor profile that is intensely reminiscent of matured premium cheese – without any animal ingredients.

Your Benefits at a Glance:

– Culinary craftsmanship: each toji is hand-cared for, turned and accompanied to the perfect degree of ripeness in Basel.

– Deep flavor: An absolutely unique aroma – deep umami, nutty, spicy and perfect for sophisticated plant-based cuisine.

– 100% natural & vegan: pure organic ingredients, without artificial flavors or flavor enhancers. Lactose-free and purely plant-based.

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.

The result is a plant-based, natural and additive-free product with impressive aromatic complexity – a new tool for creative cooking.

TOJI can be served as an appetizer, spread on bread or vegetables, or used in hot dishes to add depth and body. Whether thinly sliced as an aperitif, on a fine plant-based gourmet platter or as a highlight in your dishes: The pureTaste Toji shows how spectacular vegan alternatives can taste if you give nature time to mature.

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.