About Maison Kojira
Maison Kojira is an independent food house from Bangkok.
We make food we want to eat every day.
Food that is deeply delicious.
Food that strengthens rather than drains.
Food that supports the gut, the mind, and long-term resilience.
Food that brings diversity back into our diets.
Modern life compresses everything. It moves faster than our biology.
Meals become faster. Ingredients become fewer. Flavour gets louder while nutrition gets thinner.
We believe food can do more. We believe whole ingredients carry structure. When treated with precision and care, they don’t need artificial correction. They can be powerful and pleasurable at the same time.
We build for people who want their food to reinforce the rest of their life:
Sleeping well.
Training hard.
Thinking clearly.
Hosting friends.
Living deliberately.
Maison Kojira brings the depth of nature back into urban life, in forms that are easy to use, satisfying to serve, and designed to compound over time.
Where We Come From
Maison Kojira was shaped across places and disciplines.
Prakay grew up in Isaan, where mineral salt is still drawn from family land. That relationship to material – something slow, mineral, and earned – still shapes how Maison Kojira works today.
Before founding Maison Kojira, Prakay and Jacob lived and worked in Amsterdam, where they built Het Massagehuys into one of the city’s most respected massage houses. Working daily with stress, recovery, and the nervous system shaped their understanding of resilience. Jacob later built and directed sustainable investment funds focused on long-term food and agricultural systems across Europe and Africa, prioritising structural durability over short-term gain.
When they returned to Thailand, those experiences converged. Maison Kojira was built there.
What We Believe
Maison Kojira began with a shared conviction: whole ingredients carry structural intelligence. Nature produces ingredients that are complete in themselves. When treated with precision, through fermentation, mineral balance, and time, ingredients do not require artificial enhancement.
Whole inputs.
Mineral structure.
Fermentation that reveals rather than masks.
Sourcing that respects the land it comes from.
Food should be delicious.
Cooking should remain simple.
And what you consume should support who you are becoming.
Where Our Name Comes From
The name Kojira comes from Koji (麹) — a culture of transformation — and Ra (𓂋), a symbol of renewal and energy. Microbial and solar. Growth and warmth. Together they symbolise what Maison Kojira stands for.
What We Make
We currently produce our foundation mineral salt and a range of culinary salts, including black garlic, fermented mushroom, preserved lemon, and saffron. Alongside these, we brew a collection of kombuchas in small batches in Bangkok. All built to elevate flavour while strengthening the system.
How We Work
We develop our recipes in our test kitchen, through iterations, controlled experiments, and more versions than anyone sees. We adjust, ferment, rest, and refine until the result feels inevitable.
Only then do we share it with a small group of early adopters whose standards match ours.
(If you would like to join them, you can subscribe to the Maison Kojira Letter.)
We use clean inputs, source sustainably and locally where possible. We produce in small batches to maintain control and integrity. Production takes place in our licensed facility in Bangkok, Thailand. Here we ferment our kombucha, age preserved lemons, and process the mineral salt sourced from our family in Isaan.