Join us for an unforgettable evening where koji takes center stage. At this special dinner, you’ll discover how this humble Japanese fermentation culture turns simple ingredients into layers of depth and complexity. From bright tomato consomé to indulgent gelato, every dish highlights koji’s ability to coax out umami, balance sweetness and acidity, and transform leftovers into culinary stars. Guiding the menu is Chef Mark, blending New Nordic ingredients with Filipino techniques and flavors, creating dishes that are both rooted in tradition and boldly inventive. His unique approach marries the elegance of Nordic seasonality with the vibrant, soulful notes of Filipino cuisine, infused with the magic of koji. Come curious, leave inspired, and experience firsthand how koji can elevate flavor, reduce waste, and spark new culinary possibilities.

Your host 
KojiCopenhagen is a Copenhagen-based fermentation startup founded by a group of students, united by a common love for food. We specialize in upcycling food scraps from restaurants into unique misos, sauces, and umami-rich products using koji, the Japanese fermentation mold behind miso and soy sauce. We’re driven by the belief that fermentation can be a solution to food waste, climate issues, and boring flavors.

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Gift
A jar of the miso you're eating to take home