Koji and Miso Fermentation Workshop with Shared Cultures

A 2.5-hour lecture and hands-on workshop limited to 24 students. Tastings of ferments will be offered as part of the lecture, plus snacks. You will take home a jar miso to continue fermenting at home. Bring a bag to carry it safely home!

Join us for a hands-on and fully immersive 2-hour workshop, diving deep into the magical world of fermentation spotlighting koji, an ancient fungi used to make miso, soy sauce, and sake. This class will be broken down into two parts.

In the first half, we will first learn what koji is, how to make it, and its historical significance in food preservation. Discover through taste why this magical fungi graces the menus of some of the best restaurants in the world. All participants will be provided samples of different types of misos and ferments to taste during class to further their knowledge.

The second half of class is dedicated to a hands-on workshop. We will all roll up our sleeves and ferment a miso made with koji, Rancho Gordo beans, and a seasonal vegetable (the summer season might lead the way to corn, pepper, or summer squash). Everyone will take home approximately 1.5 lbs of seasonal miso in a quart-size jar, which will continue to ferment over time, and the knowledge to ferment something else on their own in the future. 

We’ll end the class with time to snack and connect. We’ll serve a simple seasonal salad with a miso dressing and locally baked bread with miso compound cultured butter. Select Shared Cultures products will also be available for purchase.

No major allergies are in this miso, though there will be wheat and dairy in the snack. If you have allergies or dietary restrictions that concern your ability to participate, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Eleana Hsu is the co-founder of Shared Cultures, a small batch producer in San Francisco specializing in koji. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, Eleana Hsu and her partner Kevin Gondo are creating farm-to-jar misos, shoyus, and umami seasonings. Their handcrafted small-batch approach has earned them a dedicated following, cherished by Michelin-starred chefs and home cooks alike. Each batch is bursting with flavors you've never experienced before, making their products a culinary adventure like no other.