For centuries, Koji has been at the heart of Japanese food culture, shaping iconic foods such as miso, soy sauce, sake and amazake. At NOSH, we are exploring what the next chapter of this remarkable microorganism could look like. Using Koji as the foundation, we have developed a new mycoprotein platform that combines fermentation, food science and culinary application to create nutritious and sustainable protein ingredients for the food industry.

During Tokyo InnoWeek, we would like to bring together food innovators, chefs, researchers, entrepreneurs and industry leaders to explore a simple question: What happens when centuries of fermentation knowledge meet the future of food?

Our event will combine storytelling, technology and taste. Participants will discover the cultural and technological significance of Koji, learn how NOSH has reimagined its potential as a modern protein source, and, most importantly, experience the results through food. Rather than presenting innovation as something that replaces tradition, we want to explore how tradition itself can become a platform for innovation.

Tokyo is the ideal place for this conversation. Japan has developed one of the world's richest fermentation cultures, and Tokyo is a global center for culinary excellence, technology and creativity. Our ambition is to create an interactive gathering connecting the Japanese food ecosystem with international food-tech innovation, and to start new conversations between chefs, food manufacturers, researchers, investors and innovators.

Centuries of tradition. A new generation of protein. One organism connecting both worlds: Koji.