UMAMI FERMENTATION ART
Where technology meets fermentation tradition.
In Sindos, Thessaloniki, Umami Fermentation Art operates in a modern production space dedicated to the art of fermentation. Here, contemporary equipment and carefully controlled processes meet the traditions behind miso, shoyu, garum, tamari and koji.
Tradition & Fermentation
Our products are built around time, fermentation and carefully selected ingredients. We respect the techniques that shaped traditional fermented foods while exploring new ingredients, combinations and flavor profiles.
Technology & Consistency
Modern equipment and controlled production methods help us maintain consistency, safety and quality from batch to batch, while preserving the complexity and character that make fermented foods unique.
People & Craft
Fermentation requires patience and attention to detail. Our team follows every stage of the process, from ingredient preparation and koji development to maturation, evaluation and final packaging.
INSIDE OUR LAB
Fermentation in practice.
A glimpse inside our production space, where ingredients, time, craftsmanship and controlled processes come together.
FOOD SAFETY & QUALITY
ISO 22000:2018 Certified
Food safety is an integral part of our production process. UMAMI Fermentation Art operates under an ISO 22000:2018 Food Safety Management System, supporting consistent, controlled and responsible production.
You can view our current certification below.
OUR PHILOSOPHY
Made in Thessaloniki.
Inspired by Japan.
Every product that leaves our laboratory reflects the same approach: respect for fermentation tradition, curiosity, precision and a constant search for deeper flavor.
From miso and shoyu to garum, tamari and koji, our goal is to create distinctive fermented products with genuine character and natural umami.
Explore our productsCRAFT
UMAMI