With a rich tapestry of experiences spanning seven years across diverse fields, Prachet's journey took an intriguing turn during the lockdown.
Fueled by a fresh perspective on food, he delved into the captivating world of fermentation, dedicating extensive time to research, experimentation, and mastering various Koji-based techniques.
Prachet's keen eye observed the global surge in diverse miso and soy sauce options, unveiling an unexplored niche in India.
This revelation ignited the inception of 'Brown Koji Boy,' a venture driven by a humble desire to make a lasting impact on the culinary landscape.
With a mission to bridge the gap between traditional and modern flavors, Prachet's endeavor explores the rich possibilities of Koji-based fermentation, marking him as a distinctive innovator in the evolving tapestry of gastronomy within India.
Brown Koji Boy is more than just a brand; it's a culinary adventure that explores the untapped possibilities of Koji-based fermentation. Join us on this flavorful journey, where innovation meets tradition, and every bite tells a unique story.
Picture this: Soy Sauce crafted from Chana Dal & Millets, Miso made from Poe, and beverages meticulously extracted from the diverse varieties of Rice.
Brown Koji Boy, a culinary venture founded by the innovative mind of Prachet Sancheti, transcends traditional boundaries to redefine India's food and beverage scene.
With a commitment to simplicity and purity, our brand takes pride in being a no-fuss, no-preservative, and no-additive haven for gastronomic enthusiasts.
Our mission is clear – to curate an exclusive range of products that celebrate the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques.
At the heart of our offerings are Miso's, Amino Sauces, and Seasonings that not only elevate dishes but also create unprecedented flavor profiles.
We stand as trailblazers, introducing a wide spectrum of non-soybean-based Miso’s and Soy/Amino Sauces to the Indian market.