About Maison Kojira

Maison Kojira began long before it had a name.

Prakay grew up in Isaan, in Northeast Thailand, where water buffalo still pass the fields in the morning and food stays close to land, family, weather, and work. As a child, when other children spoke about office jobs, she said she wanted to be a farmer.

“They wanted to be something important,” she says. “I said farmer. They laughed. But I thought good food makes a good life.”

In Isaan, her family’s land rests above ancient mineral salt deposits.

Beneath the fields are traces of prehistoric seas, and when the rains pass, salt slowly rises through the land. That salt, harvested by family and brought into our kitchen, became one of the first ingredients that made Maison Kojira feel possible. It was soft, clean, mineral, and layered in a way ordinary salt was not. It changed simple food immediately.

Family salt land in Isaan, where Maison Kojira’s foundation mineral salt begins.

Amsterdam, Recovery and Modern Food

Years later, we found ourselves in Amsterdam building Het Massagehuys, one of the city’s most respected wellness houses. Every day, we worked with stress, recovery, hospitality, touch, scent, and the nervous system. We saw how deeply people wanted to feel better, and how often modern life made that harder.

Jacob came to the same question through another route: gardens, functional medicine, and years spent building and directing investment funds focused on long-term food and agricultural systems across Europe and Africa. That work sharpened his frustration with modern food: why were people surrounded by abundance, convenience, and beautiful packaging, yet still eating in ways that left them tired, overstimulated, undernourished, and disconnected from the table?

Modern life compresses everything. Meals become faster. Ingredients become fewer. Flavour gets louder while nutrition gets thinner. That became the deeper realisation: food could clarify, strengthen, connect, and care for the body, for others, and for the self.

Maison Kojira is our answer.

Maison Kojira makes foundational foods: food that forms the basis of a better day. Built for how we eat, think, digest, train, rest, recover, host, and return to ourselves.

Two Instincts, One House

It was shaped by two different instincts.

Prakay brings the relationship to Isaan, family land, Thai ingredients, hospitality, sourcing, and the discipline of care. Jacob brings systems thinking, functional medicine, food and agricultural investing, and the habit of asking what actually strengthens people over time.

That duality still shapes the work: mineral structure and aromatic lift, discipline and warmth, precision and care.

Maison Kojira sits where those paths meet: food as flavour, food as structure, food as care, food as a way to live with more clarity.

Food for How We Like to Live

We make food we want to eat every day: deeply delicious, built from real ingredients, and designed to strengthen rather than drain. Food that supports the gut, the mind, energy, focus, recovery, and long-term resilience. Food that brings diversity back into modern diets without making cooking more complicated. Food should be delicious. Cooking should remain simple. What you consume should support how you want to live and perform.

We build for people who want food to reinforce the rest of their life:

Sleeping well.
Training hard.
Thinking clearly.
Hosting friends.
Living deliberately.

Real Ingredients and Time

Our conviction is simple: whole ingredients carry structure. When treated with precision through fermentation, mineral balance, preservation, and time, they do not need artificial correction. The work is to reveal what is already there.

What We Make

Today, we make culinary salts and kombucha in Bangkok. Our salts begin with mineral brine, preserved citrus, black garlic, fermented mushrooms, saffron, and time. Our kombucha is brewed in small batches, shaped by tea, acidity, patience, and restraint. Everything is built to make everyday food more vivid while supporting the body more intelligently. Each product is made to be used, not admired from a distance: sprinkled, poured, opened, shared, and folded into the rhythm of cooking.

How We Work

We develop recipes in our Bangkok 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.

We produce in small batches to maintain control and integrity. Production takes place in our licensed facility in Bangkok, where we ferment kombucha, age preserved lemons, and process mineral salt drawn from family land in Isaan. The same standards guide how we source, package, photograph, and produce, as set out in our sustainability philosophy.

Where the 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.