At koji-delic, we focus on local, seasonal, and sustainable produce in Thailand. We source our ingredients with the Nordic approach, keeping 80%-90% of our produce as local as possible ensuring every ingredient is fresh and high in quality. Our philosophy begins with the ingredients, working closely with sustainable farmers and wild-caught fishmongers. We believe that to make excellent food, the ingredients have to be excellent also.
What is koji? Koji, also known as, Aspergillus oryzae, is a fungus used for various culinary purposes such as sake, miso, soy sauce, mirin, and much more. Koji is responsible for breaking down starches and proteins into sugars and amino acids. We call it the "magic mold". Koji can transform raw ingredients into something completely different. That is our main goal; to use local ingredients with koji to transmute them into new forms and flavors.
koji-delic is a contemporary cuisine restaurant. Using modern techniques and inspirations from the Nordic and Japanese cuisine. Our kitchen offers an ingredient-focus tasting menu. Using koji as our secondary ingredient to emphasize natural taste from different elements, creating more in-depth and complex flavors from simple produce.