Naturally Fermented Koji Products

Naturally Fermented Koji Products

Inspired by traditional methods of fermentation, we are creating newly imagined soy sauce alternatives, misos, and seasonings using the magic of Koji.

Location

SAN FRANCISCO, CA

Reviews

Maker Story
Maker Name

Shared Cultures

Location

SAN FRANCISCO, CA

Telephone

+1 (281) 615-5565

Reviews
Visit

By Digital Meeting

This Maker Business is
AAPI-Owned, Asian-Owned, Family-Owned, Microbusiness, Small Business, Women-Owned
Share

Shared Cultures is a small business in San Francisco specializing in using koji, an ancient fungi, to create modern fermented food products. Inspired by traditional fermentation methods, we are creating newly imagined, alternative soy sauces, misos, and marinades using the magic of koji.

Our passion for mushroom foraging led us to discover the art of preservation and fermentation in an effort to preserve nature's bounty.

While exploring the world of fermentation, we came to learn about KOJI, one of the oldest wild fungi in existence. Koji has been used for centuries as the catalyst to ferment important foods in our cultural backgrounds such as soy sauce, miso, and sake.

Our combined passion for fungi and fermentation has revived an important part of our traditional food culture while driving our curiosity to reimagine and share these traditional foods with a modern approach.

As a team, we combine the traditions of our Chinese American and Japanese American heritage to guide the products that we share with our community today.

Maker Reviews

No Reviews

Store Policies

Announcements and Updates

-


Returns and Exchanges

-


Frequently Asked Questions

-


Payment

-


Shipping

-

Store Policies

Announcements and Updates

-

Frequently Asked Questions

-

Return and Exchanges

-

Payment

-

Shipping