About
We import and distribute Japanese koji-based products such as soy sauce and miso across the European market.
We aim to connect Europe’s growing interest in fermented, umami-rich foods with Japan’s centuries-old artisanal food practices.
By building direct partnerships with small- to mid-scale Japanese producers, we bring high-quality, naturally fermented goods to chefs, retailers, and health-conscious consumers in Europe.
We began building our network from Berlin, Germany, and plan to expand across the EU to reach as many restaurants as possible that need quality shoyu and Japanese koji products.
Our offering is curated, culturally respectful, and focused on education and storytelling alongside product distribution.
Why we exist
Every great restaurant deserves access to the real thing.
We bridge the gap between Japan's finest producers and the chefs who need them most.
Starting with soy sauce — the soul of Japanese cuisine —
and building from there.
Reliability
a supply route you can count on
Partnership
we grow when our chefs grow
Craft
fermented slowly, delivered carefully
Authenticity
real Japanese producers, no shortcuts
What We Stand For
Values
The Founder
Behind the scenes
Behind this supply system is Elad Liam.
Elad specializes in koji making, shoyu and miso production, and food fermentation. He is a writer, researcher, gastronome, koji ambassador and koji master.
He is an alumnus of the University of Gastronomic Sciences in Italy, where he obtained a degree in Food Sciences and Cultures with his thesis, “Koji Products in Western Restaurants,” that focused on how koji can shape modern restaurant kitchens.
With close to 10 years of experience in koji production for both restaurants and private clients, Elad has developed a deep, hands-on understanding of fermentation.
He has immersed several months in Japan learning from shoyu, koji, miso and sake breweries, makers and shops, including two internship experiences.
Elad completed the Koji Ambassador and Koji Meister courses with the Japan Koji Culture Association.
Over the years, he has practiced and developed a wide range of fermented foods and related crafts, including mushroom cultivation, yeast and bacteria cultivation, sake making, shoyu making, beer brewing, vinegar making and more.
