What is koji, and why do you use it?
Koji refers to rice, grains, or legumes inoculated with Aspergillus oryzae, a mold traditionally used in Japanese fermentation. It produces enzymes that break down starches and proteins, unlocking sugars and amino acids—key to deep, savoury flavour. It’s the foundation of all processes used to create Chesa Inox solutions.

Are your products Italian or Japanese?
The technique is Japanese, but the ingredients, outcomes, and intent are Italian. Koji is used as a tool to transform local materials—creating flavour enhancers that are rooted in the Italian pantry but built with fermentation logic from elsewhere.

Can I buy your products directly?
Some solutions may be available for direct purchase depending on availability and batch schedule. Others are produced on request or through partnership. Reach out via the inquiry form to check what’s possible.

Do you work with restaurants or producers?
Yes. Consulting services are offered to chefs, restaurant teams, food producers, and institutions. Support ranges from recipe development and implementation to fully custom fermentation systems and training.

I’m not experienced with fermentation—can I still attend a workshop?
Absolutely. The “Introduction to Fermentation with Koji” workshop is designed for beginners, covering both fundamental theory and hands-on practice. No prior experience required.

Do the workshops include practical sessions?
Yes. Every workshop includes hands-on production—whether it’s making shio koji, miso mash, garum, or shoyu moromi. Practical work is paired with process knowledge, historical context, and modern applications.

Can you create a custom workshop for my team?
Yes. Custom workshops can be designed around specific goals, skill levels, ingredient constraints, or formats. Suitable for R&D labs, restaurants, culinary schools, or food brands.

Where are you based? Do you work internationally?
Chesa Inox is based in Milan, Italy. Remote consulting and certain collaborations are available internationally, depending on the scope and structure of the project.

Do you sell koji itself?
Yes—koji is produced using Vialone Nano rice from Martin Gazzani in Isola della Scala and is available in limited quantities. Contact for current availability, formats, and pricing.

How do I start a project or book a workshop?
Fill out the inquiry form with a brief description of your goals or questions. You’ll be contacted shortly to discuss next steps and define the best approach based on your context.