Koji – fermented barley – is the heart of Kojibar. In ancient Rome, gladiators were called hordearii, or “barley eaters,” because barley was their main source of strength. Inspired by this historic superfood, we enriched the recipe with quinoa, sunflower protein, and flaxseed.
With 26 g of protein and 5 g of fiber, Kojibar is made for heavyweights, athletes, and everyday adventurers. Crafted exclusively from organic, 100% regional ingredients — and without imitating meat. We don’t recreate beef flavour; we create our own fermented, plant-based profile. Better for the body, the environment, and the culinary world.
With Kojibar, we prepared a simple, nourishing recipe that allows the true flavour of Kojibar to shine.
Ingredients (serves 2–3)
- 1 pack of Kojibar Smokey Paprika Bio 200 g
- 3–4 medium potatoes
- 1 red bell pepper
- 2 -3 carrots
- 2–3 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
- Dried herbs (thyme or rosemary, optional)
Preparation
- Preheat the oven to 200 °C (180 °C fan).
- Cut the vegetables and spread them on a baking tray. Season well.
- Roast for 15 minutes, then add the Kojibar.
- Bake for another 15–20 minutes until golden and cooked through.
Extra tip: Serve with a simple sauce made from Grashka Mayo and freshly squeezed lemon juice. The creamy texture and gentle acidity beautifully highlight Kojibar’s smoky depth.
Shop KOJIBAR here. Shop MAYO here.
