Prachet Sancheti, popularly known as Brown Koji Boy, is bringing his expertise in koji-based fermentation to Katana, Bengaluru, for a one-night pop-up titled 'Future of Flavors'. Featuring innovative dishes built around miso, tamari, shio koji, and umami-rich ferments, the collaboration explores the evolving role of fermentation in modern dining.
In the early 2020s, Prachet Sancheti was a student at the University of Gastronomic Sciences at Pollenzo, Italy, when the Covid-19 pandemic broke out. His culinary Master’s programme was cut short and he returned to his home where he began experimenting with Koji-based fermentation during the lockdown. The rest, as they say, is history.
Better known by his social media moniker ‘Brown Koji Boy’, Sancheti is today one of the foremost experts on koji-based fermentation in India. He uses the domesticated mould — taxonomically known as Aspergillus oryzae — to make ferments like miso, tamari, soy sauce, hot sauce, and chilli crisps to Koji-aged beef tenderloins.
On Thursday, 4 June 2026, Sancheti is collaborating with Katana, a sake-led izakaya in Bengaluru, for a one-night conceptual pop-up that is equal parts culinary science and dinner party that explores the theme, “Future of Flavors”.
“Fermentation has always been about pushing flavours beyond its limit, and this collaboration with Katana is our way of exploring Japanese-inspired food through local ingredients,” Sancheti says. The pop-up focuses on how fermentation is fundamentally changing the way we eat, moving away from basic sauces into active umami flavours. The innovative à la carte menu features spicy Buldak Wings, Crispy Shiso and the signature Mazemen. Guests can enjoy shio koji-cured tofu, alongside a rich Hatcho Miso Caramel featuring grilled king oyster or pork served with hummus and koji granola. It also includes a light Clarified Tomato broth enriched with kombu miso, tomato tamari, and confit tomato.
Katana is a contemporary izakaya-inspired restaurant and bar experience that brings the energy of Tokyo nightlife to Bengaluru. Inspired by Japanese food culture in New York and Tokyo and rooted in the precision, craftsmanship, and discipline symbolised by the samurai sword, Katana offers a modern take on izakaya culture through a sake-forward beverage programme and food that complements it.
If you’re looking to explore Japanese-inspired gastronomy in Bengaluru this June, drop by Katana this Thursday for an evening of deep, funky and naturally complex flavours that push the boundaries of taste and technique.
Follow @brownkojiboy and @katanablore on Instagram.
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