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.
Spin for a surprise ferment
Eight flavour families, one spin. Tap a slice to explore it, or hit the centre to see everything.
Or tap a family below
Start here
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Build a flavourPairing builder
Made with BKBRecipe ideas
Bar favouritesBar & beverage ideas
Café favouritesCoffee & café ideas
Chocolate favouritesChocolate & dark dessert ideas
Bakery favouritesDessert & bakery ideas
Jump to a useApplication library
Ferments made for cooking, not collecting
Built on koji
Miso-style pastes, tamari, shoyu, syrups and sauces built with koji fermentation — made to add depth, sweetness, salt and umami to real dishes.
Indian ingredients, wider roots
Cashew, chickpea, black soybean, king chilli, curry leaf, rice and seasonal produce — inspired by fermentation traditions from Japan, Korea, China, Taiwan, Northeast India and more.
Tested in the kitchen
Every product is tested as a butter, glaze, broth, dressing, marinade, caramel or finishing sauce before it reaches a kitchen.
Made in Goa, small batch
Built by Brown Koji Boy / Cultured Boy Foods LLP — small-batch ferments shaped by Indian kitchens, chefs, home cooks and local ingredients.
Talk to BKB
Tell us your dish, your menu or your idea — we'll point you at the right ferment, dosage and direction.