Brown Koji Boy, India’s first Koji-based fermentary located in Goa that makes traditional and modern fermented miso paste, soy sauce, tamari, condiments and amazake, may be yet another lockdown baby but the germ of the idea began when founder Prachet Sancheti signed up for a fermentation course at University of Gastronomic Sciences of Pollenzo, Italy.

Although he had to pull out of the course when the pandemic hit, he came back charged to follow his pursuit back in Mumbai, clocked in a short stint at Slink & Bardot, and continued collaborative experiments with fermentation experts. Starting today, foodies can taste his products that have been incorporated into a menu by chef Urvika Kanoi at Cafe Duco in Bandra. With her affinity towards spice, it comes as no surprise when Kanoi reveals that she loved his condiments after tasting them at an event last year. “I didn’t have to overthink the dishes when we were working on this menu. Not all the dishes are strictly Latin American but the flavours and elements complement the cuisine,” shares Kanoi.