about us
We love the simplicity, quality, and taste of food that originates from Japan and is made using Koji - a noble fungus that as a fermentation tool can transform even the most ordinary ingredients into literal taste miracles.
Inspired by this ancient tradition, we make miso pastes, miso soups, tamari, shiokoji, vinegars, and other great things in the Czech Republic from local ingredients to fit in with European cuisine. Both at home and in professional gastronomy.
Milan, Honza, and a team of great people around us.
It all started with studying traditional Chinese medicine, burning out at management positions, and meeting Václav, who was making miso at home. With him, we started a joint project at the end of 2019 with the goal of supplying excellent ingredients to the best restaurants in our country.
The spring of 2020 redirected our efforts, basically out of necessity, to end customers, the e-shop, and the concept of preprepared miso soups. In addition Václav left us unexpectedly and later sold his share. Even though we didn't initially imagine it this way, it was ultimately the best thing that could have happened. We built a team of amazing people, launched new products, got into the awareness of the wider public, and almost couldn't keep up with demand.
In the autumn of 2021, we moved into our own premises and built a new facility in the beautiful surroundings of the Křivoklátsko region so that we could expand our production further. Both in terms of volumes as well as product range, because the most creative experiments and the alchemy of new flavors are the foundation we build on at Kojibakers.
In 2022, restaurants led by Michelin-starred Field returned and more opportunities opened up, including export ones. All of this has meant a significant professionalization of production, including international certifications, which we have managed to achieve while maintaining our core values and approach.
We still enjoy it. More and more, actually.
We still surround ourselves with nice people. Maybe even better ones.
And we still haven't compromised on the quality of our ingredients or our products. Quite the opposite.
2014
first acquaintance with miso (study of Traditional Chinese Medicine), discovery of umami taste
2015 – 2018
experimenting with miso in the kitchen, but we don't like it too much
2019
discovery of home production of koji and miso, study, fascination with the "world of koji"
November 2019
foundation of the Kojibakers brand and production under the company ST Sigma s.r.o.
January 2020
rental of shared premises in Dobřichovice, first products and great response from the gastro segment
spring 2020
covid, lockdown, everything is upside down, we are launching an e-shop
May 2020
moving to the premises in Hořovice
August 2020
one of the founders is leaving us
autumn 2020
first employees and increasing sales, sometimes even explosive growth, experiments with koji and new products
spring 2021
the first mead vinegars have matured
October 2021
moving to our own premises in Otročiněves in Křivoklátsko region
spring 2022
the return of the gastro segment
2022
professionalization of the functioning, Organic, Vegan, Kosher certification, preparations for the IFS
February 2023
Biofach 2023 Nuremberg (first foreign fair)
April 2023
Salón Gourmets Madrid (acquitance with the European gastronomic scene)
July 2023
participation in the Biohacking Expo at the Colors of Ostrava festival
summer/autumn 2023
we come up with the concept of enzymatic foods and participate in the development of methods for the laboratory extraction of enzymes and other beneficial substances from koji rice
September 2023
the first mushroom garums have matured and we are involved in the publication of the Czech translation of the book KOJI Alchemy
November 2023
the first pallets of our product go to foreign distributors and sellers