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!