Koji Reimagined: Past, Present and the Future of Eating Well

## Koji Reimagined: Past, Present and the Future of Eating Well

## Overview

Join us for an immersive evening exploring the cultural roots and future potential of koji — one of Japan’s most transformative culinary ingredients.
This event brings together chefs, journalists, food innovators, and industry professionals to reimagine what eating well can look like through the lens of 100% koji-based foods.
The program includes expert talks, guided tastings, and a chef innovation panel featuring creative interpretations of koji as a whole-food ingredient.
• Date & Time: Monday, 2 February 2026, 6:00–8:00 pm (Doors open at 5:30 pm)
• Format: Keynote-talk and Sessions with koji experience
• Language: English
• Location: Gastronomy Innovation Campus Tokyo
• Target Audience:
Journalists, culture and food influencers, investors, food-interested persons (max. 30 people)
• Ticket:Free

## What to Expect

1. Opening Talks
・A historical and cultural perspective on koji
・Why koji matters today and its emerging role in the future of food
2. Guided Tasting & Evaluation
Experience two next‑generation koji-based foods:
・100% Koji “Tuna”
・Koji Stick (a new category of koji ingredient)
・Guided by sensory experts, with live commentary from journalism and food culture specialists.
3. Chef Innovation Panel
Top chefs present their own interpretations of koji as a whole-food protein, followed by a discussion on creativity, culinary potential, and future applications.
4.Networking ＆Closing
Enjoy meeting and connecting with everyone!

##

## Intended Audience

This event is designed for:
・Journalists and cultural writers
・Food creators and influencers
・Investors and startup community members
・Professionals interested in food culture, innovation, and fermentation
・Anyone curious about the future of eating well
Capacity: 20–30 participants
(International audience welcomed)

## Guest Speakers

・Hironori Ozawa (Japan Food Journal)
・Alessandra Massa, NoMy Japan / BCC
・Dr. David Andrew Quist, NoMy Japan

## Event Organizer

Gastronomy Innovation Campus Tokyo （Tokyo Tatemono Co., Ltd and PLUMKNOT inc.）
Nomy Japan


*This event is made possible through the Tokyo Metropolitan Government's Global Activation Project Collaboration.
＜About your information＞
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*This event is managed together with PLUMKNOT inc.and Nomy Japan, and will share attendee your information. Please understand this in advance