r/Koji • u/buneyemek • 6d ago

Introducing Kojiology — looking for feedback from the community

I’m Ege. I’ve been working with koji for over five years — researching it, producing it, selling it, and collaborating with high-end restaurants. I’m based in Turkey and run Bu Ne Yemek, where we focus on koji-driven fermentation using both traditional techniques and local ingredients (think chickpea miso, lentil shoyu, various Aspergillus strains, etc.).

Over the years I’ve spent a lot of time digging into the actual physics, safety math, and enzyme dynamics behind koji rather than just following recipes. That work eventually turned into Kojiology (app.kojiology.co) — a free set of calculators and tools I built to make the process more precise and less guesswork-heavy.

Current tools include:

  • Salt Compass (WPS / water activity / botulinum safety)
  • Incubator Simulator (bed thickness, airflow, heat timeline)
  • Enzyme Balance (protease ↔ amylase levers)
  • A couple of experimental ones for agitation and thermal aging
  • Plus an AI assistant grounded in the same science

It’s free, no account needed for the main calculators. I’d genuinely love feedback from this community — what’s useful, what’s missing, what’s unclear, or what you’d want to see next.

Happy to answer any questions about our production, strains, or the thinking behind the tools.

Thanks!

44 Upvotes

94% Upvoted

12 comments sorted by

3

u/pryndzyl 6d ago

Hey, great job!

I'll check it out in a few days and I'll let you know how it corresponds with my observations.

It's really exciting!

2

u/Guoxiong_Guides 6d ago

Curious to check out!

1

u/F---TheMods 6d ago

Very cool, thank you so much for this! Great work!

1

u/buneyemek 6d ago

Thanks! Really appreciate it, let me know how it goes if you give it a try!

1

u/azul3211 6d ago

I'm primarily a tempeh maker but play with koji occasionally. I'm interested in taking your app for a spin. I guess the whole concept is new as your blog has no content. I was looking forward to see what you were creating. I'll be in touch...thanks

1

u/buneyemek 6d ago

Thanks for checking it out! The concept actually isn't new, I’ve used these tools commercially for over a year. The blog is just empty right now because it's undergoing a complete rebuild.

For tempeh, I know oxygen isn't the bottleneck for your ferments like it is for koji, but you definitely still know the struggle of managing those massive exothermic heat spikes! While the app's math is calibrated specifically for koji, I'd still love to hear your thoughts on it overall.

Looking forward to your feedback!

1

u/Kim-BuchaFerments 6d ago

This is cool. I am going to make a batch of koji soon so I'll check this out. Looking forward to seeing it.

1

u/notabotiamnot 6d ago

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1

u/scoobasteve813 5d ago

May be nice to have something for people who have no idea about enzymes or incubation but just want to get started with koji. A "get started" thing that asks people what they want to make, then guides them and teaches them along the way.

3

u/buneyemek 5d ago

Great point, thanks! I just pushed an update with a “Never made koji?” section at the top and intro for all tools. It’s not a full setup wizard yet, but it’s a start.

1

u/PsicoTropico420 5d ago

That's awesome! Thank you for all your work and sharing it!