Elicious food

Elicious food Chefs constantly need new ingredients to draw inspiration from. In today’s fast moving culinary world restaurants need a well connected supply chain.

Strong relationships with their producers and access to desired products, on demand, are what drive a restaurant’s success. Our team is constantly navigating through products and countries, leading us to discover, and forge, unique relationships with artisan craftsman all over the world. We bridge the gap between culinary communities and bring the philosophies of remote artisan producers together

under one platform. The Elicious site features these bespoke and exclusive craftsman, connecting them to restaurant professionals worldwide.

Tuesday the 28.4.26 at noon we invite all chefs for a masterclass about koji If you are interested drop me a DM and I g...
15/04/2026

Tuesday the 28.4.26 at noon we invite all chefs for a masterclass about koji
If you are interested drop me a DM and I get you booked in.
We gonna show you what Koji can do for you and your cooking in many ways from making cheesy milk within an hour to tasting some dry aged fish previously refined with shio koji.

01/04/2026

WE UNLOCK ORDERING CONTROL

It’s not a online shop — you buy direct from your suppliers.
It’s not a marketplace — you control the market.
We Unlock ordering control - for Yacht chefs, Restaurants and provisioners.
Ready to take control ?

IOS App launching in April 2026

Koji, but make it real.After breaking down what koji is in our previous episode, this one goes where the questions actua...
23/01/2026

Koji, but make it real.

After breaking down what koji is in our previous episode, this one goes where the questions actually start.

Can you use koji on vegetables?
Can you ferment with it safely?
Can you grow it on meat — and should you?
Where does it shine, and where does it quietly ruin your work?

This episode is a deep Q&A for chefs, not a trend report.
52 questions. Real kitchen scenarios. Clear answers.

We talk about:
• Why vegetables often disappoint with koji
• Enzymes vs. live mold growth
• Lacto-fermentation conflicts
• Umami without shortcuts
• Why protein inoculation is powerful — and dangerous when done wrong

No hype.
No “magic ingredient” nonsense.
Just fermentation logic, safety boundaries, and hard-earned clarity.

If you’re working with koji in a professional kitchen — or thinking about it — this episode is for you.

🎧 Koji Q&A — Applications, Limits, and Risks
Now live.

moderncooking fermentationlab nojargon seriousfood kojiculture

Hay-Smoked OilHay-smoked oil is an exercise in restraint and aroma. Made from organic rapeseed oil, its naturally butter...
18/01/2026

Hay-Smoked Oil

Hay-smoked oil is an exercise in restraint and aroma. Made from organic rapeseed oil, its naturally buttery backbone provides a calm, rounded base that carries smoke with clarity rather than force.

The oil is infused using hay at its most delicate aromatic phase—smouldered with tightly controlled oxygen to capture soft field notes instead of ash or bitterness. The result is a clean, pastoral profile: warm straw, chamomile, gentle sweetness, and a subtle savoury length that unfolds quietly on the palate.

Designed strictly as a finishing oil, it enhances rather than masks. A few drops bring warmth, depth, and elegance to vegetables, seafood, eggs, dairy, and refined sauces.

Not a smoking agent.
Aromatic, precise, and composed—smoke reduced to its purest expression, carried by fat. Go and get it in our online shop. Worldwide shipping.

Elevating Flavor Consistency at ScaleIn world-class hospitality, excellence isn’t just about creativity — it’s about con...
14/01/2026

Elevating Flavor Consistency at Scale

In world-class hospitality, excellence isn’t just about creativity — it’s about consistency, balance, and repeatability across teams, outlets, and service moments.

UMAMI+ by kojinomics was built for kitchens that already operate at a high level, but need clarity when flavor systems don’t behave as expected.

It doesn’t create recipes.
It helps chefs and culinary leaders understand why a broth, sauce, or fermented base isn’t delivering — and how to correct it without changing the identity of the dish.

UMAMI+ supports:
• Clear separation between broth layering and sauce building
• Identification of imbalance before it reaches the guest
• Minimal, precise corrections that preserve intent and brand standards
• Better alignment between R&D, executive chefs, and line teams

For large hotels and resort kitchens, this means:
• Fewer inconsistencies across outlets
• Faster troubleshooting during service pressure
• Stronger flavor identity without overcorrection

UMAMI+ isn’t about adding more.
It’s about understanding what’s already there — and making it work.

Because at the highest level of hospitality, precision is part of the experience. Check out our custom GPT to learn more about umami: https://chatgpt.com/share/6967aabb-9108-8009-996a-ac31d14d97df

Lobster Garum The natural sweetness of the meat, the deep savoriness of the shell, and the clean saline minerality of th...
08/01/2026

Lobster Garum
The natural sweetness of the meat, the deep savoriness of the shell, and the clean saline minerality of the sea are slowly extracted and concentrated through fermentation. Crafted from whole lobster and fermented with high-activity koji under strictly regulated conditions, this garum translates crustacean umami into a clear, balanced expression—layered shellfish depth, subtle sweetness, and a long, elegant finish.

Unlike conventional shellfish sauces, this garum is not aggressive or reductive. Extended enzymatic breakdown transforms protein and shell into a clear, amber liquid with remarkable purity and balance. The result is layered rather than singular: initial sweetness, followed by savory depth, finishing clean and precise.

Designed as a compounding element, Lobster Garum excels in refined applications:
• As a seasoning agent for lobster, langoustine, or crab
• Integrated into butter emulsions, bisques, and veloutés
• As a foundation for tare-style sauces or seafood broths
• Paired with Kojified Butter, brown butter, or reduced crustacean stocks

This is not a sauce to overpower, but one to calibrate flavor—a tool for chefs seeking depth without heaviness, intensity without noise.

Lobster Garum stands at the intersection of tradition and control: ancient fermentation logic, executed with modern precision.

Scallop Garum — Precision UmamiCrafted through controlled fermentation of pristine scallops, this garum captures the pur...
07/01/2026

Scallop Garum — Precision Umami

Crafted through controlled fermentation of pristine scallops, this garum captures the purest expression of the sea. Slow enzymatic breakdown unlocks layered umami—clean, saline, and naturally sweet—without heaviness or bitterness. The result is a clear, elegant seasoning that delivers immediate depth and a long, refined finish.

Designed for modern kitchens, scallop garum performs with surgical accuracy: a few drops amplify broths, clarify seafood sauces, elevate shellfish, and sharpen vegetable preparations. Its versatility extends beyond cuisine—ideal as a finishing accent, seasoning backbone, or signature flavor marker in progressive gastronomy.

No shortcuts. No masking. Just concentration, time, and discipline.

Use it when precision matters.

Wagyu Beef GarumA precision-fermented expression of Wagyu beef, capturing the sweetness and depth of its fat with except...
06/01/2026

Wagyu Beef Garum
A precision-fermented expression of Wagyu beef, capturing the sweetness and depth of its fat with exceptional restraint. Through controlled enzymatic fermentation, richness is refined into a round, delicate umami of remarkable clarity. Used as a tare base, blended with reduced mirin and sake, it gains balance, viscosity, and gentle sweetness—ideal alongside rendered and lightly smoked Wagyu fat and unexpectedly elegant when paired with caviar. Subtle, composed, like only Japanese beef could be.

SNOW CRAB GARUM SCG001 This snow crab garum is the result of a deliberately restrained fermentation approach.Cru...
05/01/2026

SNOW CRAB GARUM SCG001 This snow crab garum is the result of a deliberately restrained fermentation approach.
Crustacean shells are known to produce aggressive ammonia notes when fermented, so this garum is produced with a precise focus on purity, balance, and aromatic clarity.

The result is a profile that moves away from sharp marine intensity and instead opens into saffron-like warmth, soft floral sweetness, and a clean, unmistakable snow crab character on both the nose and palate.
The umami is present but elegant, layered rather than forceful, allowing the natural sweetness of the crab to remain intact.

This is not a rustic or aggressive garum.
It is a refined seasoning, designed to lift dishes with depth and aroma rather than dominate them. In our restaurant we use this garum to seriously elevate our dashi preparations and as soy free snow crab ponzu. Available on our website in limited quantities.

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