Our Story
A mother's vision, refined by Michelin expertise
Cultured by Koji began with a simple intention: wholesome snacks for my daughter, made without added sugar or artificial ingredients.
Meet our founder
Even products labelled "healthier" often had ingredients I wasn't comfortable serving at home. So I started making my own, and found koji: a Japanese fermentation culture that turns rice naturally sweet.
Ancient fermentation. Modern life.
The koji tradition
Behind miso, sake and soy sauce for centuries.
Michelin expertise
Rice Cream developed with a 1-Michelin-star chef.
Clean by design
Real ingredients, natural fermentation, nothing artificial.
