Find your ferment
Pick a dish, drink or dessert. We'll show you the BKB ferment that fits — with flavour notes, pairings and ways to use it.
- India's first koji fermentary
- Made in Goa
- Indian ingredients, koji technique
No koji knowledge needed — start with what you're making.
- Broths
- Glazes
- Butter
- Noodles
- Cocktails
- Chocolate
- Coffee
- Desserts
What are you making?
Tell us where you're starting. We'll point you at the right ferment — no koji knowledge needed.
What flavour are you chasing?
Tap any that fit. Skip it if you're happy to browse.
What are you using it for?
Pick a kitchen moment and we'll tune the product suggestions.
Start here
Already know what you need? Open advanced search
Spin for a surprise ferment
Eight flavour families, one spin. Tap a slice to explore it, or hit the centre to see everything.
Build a flavourPairing builder
Made with BKBA few quick ideas
A few quick ideas to get you started. Click a product for more ways to use it.
Behind the barBar & beverage ideas
Sweet sideDessert & chocolate ideas
Ferments built for kitchens, not gift shelves
India's first koji fermentary
Misos, tamari, shoyu, glazes and syrups grown on koji — made to be cooked with.
Indian ingredients at the core
Cashew, chickpea, black soybean, king chilli, curry leaf, rice and local produce.
Application-led, not theoretical
Every jar comes with use rates and real dishes for home cooks and pro kitchens.
Made in Goa
Built by Brown Koji Boy / Cultured Boy Foods LLP. Raised on koji.
Talk to BKB
Tell us your dish, your menu or your idea — we'll point you at the right ferment, dosage and direction.