Brand Story
KOJI BEEF carries forward the spirit of Japanese Wagyu, choosing Shandong as its base to advance China's food culture. We run the entire process ourselves — from breed selection to processing — building a traceable beef ecosystem and working to create premium Wagyu that truly belongs to China. The peace of mind in every bite comes from our commitment to the land, the cattle and the consumer.
Koji Feed
Feed fermented with koji mold (Aspergillus oryzae) — the source of a flavor that melts in the mouth, rich yet never heavy. → 01
Bloodline Design
Sire and dam lines each narrowed to 2 head, selected by our proprietary algorithm — consistent, predictable quality. → 01
Chilled Throughout
Wet-aged at 0–4℃, never frozen. Cells stay intact, locking in juices and umami. → 02
KOJI-BEEF
Raw Meat · Chilled at 0–4℃ Throughout
Aged Koji Beef
Dry-Aged With the Same Koji Strain
SASHIMEAT
Sous-vide · Charcuterie
AGED BURGER LABO
Retail · Aged Burger Specialty Store · FC
All four business lines are overseen by NIKU-LABO — from upstream raw materials to end retail, one koji from start to finish. "KOJI-BEEF" is a registered trademark in China, Class 29, No.48652139.
Koji Beef Family Crest and Grade Marks
Everything begins with this crest. A family crest is the "mark of a house" — branded onto the product, it shows at a glance whose hands it came from. At its core is Koji = "flowers blooming on rice": the fermentation phenomenon in which koji mold flourishes on grains of rice like blossoms. Petals = the form of rice grains · Center = koji spores · Outer circle = cycle and succession. Koji-mold feed · AI quantitative evaluation · chilled throughout — everything about Koji Beef unfolds from this crest.
Outer · Enso
EnsoThe Zen "circle of enlightenment." A cycle without beginning or end — also symbolizing the closed loop of selection → rearing → chilled across the entire chain.
Middle · Rice Petals
Rice PetalsThe petals take the form of rice grains, recomposing the "rice" in the character 糀 into a flower — signifying harmony and completeness.
Core · Koji-kin
Koji-KinThe core at the center is the koji spore — the protagonist of 03 Koji Fermentation & Aging "Koji Mold", and the fermentation heart of Koji Beef.
Yae-bana (Eightfold Koji Flower)
Yae-banaAn eightfold flower. Reserved exclusively for Reserve (the highest grade within the brand), its tier is immediately distinguishable from the base crest.
Tsuno-tsuki (Horned Koji Flower)
Tsuno-tsukiA variant with cattle horns, strengthening the visual link to the brand logo.
Koji-ji-mon (Koji Character Crest)
Koji-ji-monThe original family crest. Used for branding paulownia boxes, wax seals and the corner of business cards.
Representative
A Japanese Wagyu specialist holding Meat Meister Grade 1 (Oniku Hakase) certification. A graduate of Fudan University, he worked at a major Japanese trading company and at Dentsu, building experience in brand strategy and international marketing.
In 2012 he founded Majime Food Co., Ltd., focusing on exporting Japanese Wagyu to Australia and improving the quality of Wagyu raised in China. He successfully operated the Japanese food court at Renquan Ooedo Onsen and currently runs a premium Western restaurant at PET REGION. As a member of the Wagyu Promotion Committee, he takes part in the international promotion of Japanese food culture and the global branding strategy for Wagyu.
Meat Meister Grade 1
National Meat Examination Committee (Japan) · 11th Examination · Certification No. 6266
Fermented Food Specialist
JSFCA (Japan Safe Food & Cooking Association)
Meat Sommelier
JSFCA (Japan Safe Food & Cooking Association)
National Meat Examination Committee (Japan) · February 20, 2023
Kindle Direct Publishing Select · ASIN: B0C3Y5DQLP
Company History
| 2016 | Exclusive agent for "SHIROKIN," champion brand in the Fullblood Wagyu category at the Australian Wagyu tasting competition / Import and sales of "BLACKMORE," a leading premium Australian Wagyu brand |
| 2018 | Export of "HIDA-GYU," champion brand of Japan's National Wagyu Show, to Australia |
| 2019 | Contracted the food & beverage operations of the Japanese-style hot spring facility Renquan Ooedo Onsen, Minhang District |
| 2020 | Operation of the Japanese food court at Renquan Ooedo Onsen |
| 2021 | Became an authorized distributor for COFCO Group / Jointly advanced a Japanese Wagyu project |
| 2022 | Formed a strategic partnership with a farm in Shandong Province and launched Majime Food's own brand, "KOJI-BEEF," providing cattle-raising technology and feed sales services |
| 2024 | Opened at PET REGION, developing and launching "WAGYU LAB," a brand of semi-prepared products and dog food |
| 2025 | Food & beverage services at Qingpu Yintao Golf Club, offering an "Aged Wagyu Burger" menu |
Showroom · R&D Center · Store
An immersive display and experience space — quality you can see is more convincing.
A team of chefs and specialists dedicated to creating innovative, delicious beef products.
A farm-direct Wagyu burger shop — come taste the authentic flavor straight from the ranch.
Contact Us
NIKU-LABO · Studio
C6, 3F, Gate 9, Dajiangyang Frozen Food Zone, 98 Jiangyang North Rd, Baoshan District, Shanghai
TEL +86 (021) 5484 5996 MAIL mail@majimefood.com WECHAT ID 真面目食品
GB 7718 General Standard for the Labeling of Prepackaged Foods · GB/T 17238-2022 Fresh and Frozen Cut Beef · HACCP full traceability · OEM partner factory certified to BRCGS Issue 9 (issued by Intertek)