Ko'uzi combines the English 'cosy' with the Japanese 'kouji', which is the mold that ferments simple rice into refined saké and shoyu.

“The people behind”KO' UZI

Having spent her youth primarily in Europe, Junko imported and distributed Belgian and French chocolates in Japan. Since her marriage in 2006 she lives in Belgium. Organised in 2007 an international sushi competition at the Lyon Food Fair SIRHA.

Robrecht has been trained at the Hotel school Ter Groene Poorte in Brugge. Having spent some years as a cook in several restaurants, he started in 2000 as consultant in the food industry.

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