All solutions developed by chesa inox begin with koji—the enzymatic foundation of traditional Japanese fermentation. For centuries, koji has been used to produce savoury, salt-based staples like miso, soy sauce, and sake. It’s made by cultivating Aspergillus oryzae, a domesticated mold grown on cooked starches like rice or barley. During fermentation, the mold produces enzymes that break down starches into sugars and proteins into amino acids—unlocking the compounds responsible for deep, layered umami.

This fermentation method is applied to Italian ingredients. By pairing koji with locally sourced raw materials, a new class of flavour enhancers and functional ingredients is created—deeply savoury, salt-forward, and rooted in the Italian pantry.

The result is a transformation of familiar foods and by-products into versatile condiments—tools that bring intensity, balance, and complexity to a wide range of culinary contexts, from home kitchens to professional service.