09/06/2026
This is not cheese. This is TOJI.
TOJI starts from tofu, but through fermentation it develops a completely new identity.
During aging, selected microorganisms colonize the surface and create this white, velvety rind. This is not random mold: it is a controlled culture used to guide a precise transformation.
The real work is done by enzymes.
Soy proteins are partially broken down into peptides and free amino acids, including compounds responsible for umami perception. At the same time, the structure of the tofu changes: from firm and neutral to softer, deeper and more aromatic.
Fermentation does not simply “add flavor”.
It transforms the raw material.
With TOJI, we work on three levels:
Texture: the tofu becomes softer, creamier and more melt in the mouth.
Aroma: lactic, fungal, nutty and cellar-like notes start to develop.
Taste: umami becomes deeper, with a longer and more complex savory finish.
This process requires control of temperature, humidity, oxygen, hygiene and time. Each piece becomes a small evolving food ecosystem.
TOJI is our interpretation of a non-imitative plant-based food: it does not try to copy cheese, but shows how plant proteins can be fermented, aged and refined with real gastronomic depth.
Fermentation means creating new possibilities.
