About us

Koji, Miso and co. have been produced in our small factory in Aegerten near Biel since 2025. Carefully handcrafted, the ferments mature for several weeks to several years under our supervision and loving care until they reach their peak of flavor and then provide umami as natural and healthy food.

It all began with the discovery of koji: the unique noble mold is responsible for the taste of miso, shoyu, sake, shochu and countless other ferments. The fascinating property of transforming “simple” ingredients such as grains or pulses into flavor bombs makes koji something magical. Lino Meister from ONRI FERMENTS has been working on the production of various koji-based ferments since 2016 and is gradually incorporating them as important ingredients in his work as a chef. Behind this is a long-standing passion for good, honest food made from regionally and sustainably grown ingredients.

Several years in the small-scale production of koji, miso and co. were followed by a year of training in Japan, where a look behind the scenes of the fermentation culture there allowed for a unique deepening of knowledge and practical skills. During this time, a network of producers, researchers and enthusiasts was created, providing the basis and support for the founding of ONRI FERMENTS in summer 2024. Back in Switzerland, a manufactory was set up shortly afterwards, focusing on the high-quality production of koji, miso and co.

Traditional craftsmanship meets local ingredients.

The aim of ONRI FERMENTS is to combine local conditions and raw materials with Japanese fermentation techniques to develop new, unique products. A respectful approach to Japanese cooking and eating culture is very important to us.

The quality of our products starts with the selection of raw materials: they are 100% organic, grown locally wherever possible and sourced directly from farms, mills and salt works. Find out more under Raw materials

Although the Japanese fermentation tradition is at the heart of what we do and we consciously preserve time-tested methods and techniques, we also make room for creativity and experimentation: we're constantly exploring new flavors and compositions, seeing the results as inspiration for a contemporary food culture.

Catering

We love cooking with our ferments, creating dishes with them and sharing them with other people. And we love tavolatas - sitting together at a long table where food is passed around on platters, wine flows from carafes and there is lots of laughter and discussion. But a plain, simple and good bowl of ramen also warms the heart and soul. We look forward to receiving catering inquiries!

Events and Workshops

Our fascination with the world of Koji, Miso & Co. runs deep – as does our joy in sharing our knowledge, experiences, and flavors with others. Whether through an suprising tasting session, a hands-on workshop for passionate home cooks and professionals, or as a market stand at your event – we’d love to hear from you.