Slowly dried Early Girl tomatoes from Everything Under the Sun Farms are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and creamy butter beans from Rancho Gordo.

Tasting Notes: Tangy, bright, toasted herbs.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, Early Girl tomatoes, sea salt, water, koji culture.

Product Attributes:

Batch #3 Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

This very limited, special project hatcho-style soy miso was fermented for 3.5 years. Traditionally produced in the Aichi prefecture of Japan and fermented with techniques dating back to 1337 AD, this style of miso is crafted with 100% soybeans and aged for a long time, typically two years or more. Hatcho miso is rich, salty, and has a distinct heartiness with deep notes of umami.

This miso is handcrafted with organic soybeans and aged for 3.5 years for a rich, deeply umami flavor. Add it to soups, broths, marinades, stews, sauces, dressings, vegetables, or noodles for an instant boost of savory depth.

Pacific Ocean kombu seaweed and purple stripe garlic from Burlap & Barrel are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo large white lima beans to create a miso reminiscent of the California coast.

Tasting Notes: Rich, nutty sweetness, brown butter.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, pacific kombu, purple stripe garlic, sea salt, water, koji culture.

Product Attributes:

Batch #1 Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

Wild foraged three-cornered leeks are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo butter beans. Three-cornered leeks grow in the Bay Area during the spring and are the regional equivalent to wild foraged ramps.

Tasting Notes: Sweet with notes of onion, garlic, chives.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, wild foraged three-cornered leeks, sea salt, water, koji culture.

Product Attributes:

-Batch #3
-Soy-free, Gluten-free
-6 oz. per container
-Handmade in San Francisco

Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

6 oz. per container

This very limited, special project miso honors The Three Sisters (maize, beans, and squash) which are planted together in a shared space. This tradition of companion planting was developed through agricultural practices by various Indigenous peoples of Central and North America. This practice allows the three crops to nourish and sustain each other as they grow.

This miso is handcrafted with organic summer squash from Oya Organics, Brentwood corn, San Francisco-grown koji, Koda Farms' organic heirloom rice, and Rancho Gordo Hidatsa red beans, which are bred by the Hidatsa tribe of the Dakotas.

Tasting Notes: Hearty, nutty, maple, zesty.

Ingredients: Rancho Gordo Hidatsa red beans, organic kokuho rose rice, organic summer squash, Brentwood corn, sea salt, water, koji culture.

Product Attributes:

Batch #1 Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

Dandelion Chocolate's Costa Esmeraldas, Ecuador cocoa nibs are fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and creamy Rancho Gordo butter beans.

Tasting Notes: Nutty, coffee, roasted hazelnuts.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, cocoa nibs, sea salt, water, koji culture.

Product Attributes:

Batch #1 Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

Fresh, local garlic from Gilroy, CA is fermented into black garlic and then fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo midnight black beans.

Rancho Gordo Large White Lima Beans are fermented with San Francisco grown koji and organic heirloom rice from Koda Farms to create an incredibly versatile and sweet white miso. This miso is mellow, buttery, and delicate.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, sea salt, water, koji culture.

Size: 6 oz. per container.

Slowly roasted and caramelized onions, carrots, and celery are fermented with heirloom koji rice and Rancho Gordo chickpeas to create an exceptionally versatile, one-of-a-kind, and hearty miso that instantly adds flavor and aroma. This new foundation of flavor is savory, rich, and full of umami.

(Dairy-free, Gluten-free, Soy-free, Nut-free, Vegan, Vegetarian)

Size: 6 oz. per container.

Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, organic onions, organic carrots, organic celery, sea salt, water, koji culture.

Shelf life: 6 months in refrigeration.

Slowly roasted and caramelized Brentwood corn is fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and creamy Rancho Gordo butter beans.

Tasting Notes: Sweet, salty, nutty, coffee, brown sugar.

Ingredients: Rancho Gordo large white lima beans, organic kokuho rose rice, Brentwood corn, sea salt, water, koji culture.

Product Attributes: Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco

Care Instructions: This product is made with live active cultures. Please keep refrigerated.

This premium shoyu is the first of its kind, micro-brewed by hand for 18 months using traditional Japanese soy sauce brewing methods. Nutritionally dense lentils and quinoa are fermented with water sourced from Yosemite National Park, and sea salt from the Pacific Ocean. This reimagined sauce has deep notes of caramelized umami, bringing you a unique yet familiar experience.

Ingredients: Organic lentils, organic quinoa, water, sea salt, koji culture.

3.4 fl. oz.

Salty, savory, and umami marinade made with fermented rice malt. Perfect for anything, use this product to marinate protein, as a salt substitute, as a quick pickle, or as an easy salad dressing. It's also really wonderful as a base to any broth giving it a flavorful boost. This is a perfect gluten-free alternative to soy sauce.

(Dairy-free, Gluten-free, Soy-free, Vegan, Vegetarian).

Size: 8 fl oz. per container.

Ingredients: Water, organic kokuho rose rice, sea salt, koji culture.

Shelf life: 6 months in refrigeration.

Nutritionally packed organic lion’s mane mushrooms from Far West Fungi are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and creamy Alubia Blanca beans from Rancho Gordo.

Tasting Notes: Tangy, toasty, nutty.

Ingredients: Rancho Gordo Alubia Blanca beans, organic kokuho rose rice, organic lion's mane mushrooms, sea salt, water, koji culture.

Product Attributes:

Batch #2 Soy-Free, Gluten-Free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

Whole cordyceps are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and midnight black beans from Rancho Gordo.

Ingredients: Rancho Gordo midnight black beans, organic kokuho rose rice, cordycep mushrooms, sea salt, water, koji culture.

Tasting Notes: Tropical pineapples, hops, peppercorn.

Product Attributes:

Batch #2 Soy-free, Gluten-free 6 oz. per container Handmade in San Francisco Care Instructions:

This is a live, probiotic product. Please keep refrigerated.

This special mushroom miso honors the Winter Trio of wild-foraged mushrooms native to Northern California—black trumpets, hedgehogs, and yellowfoot chanterelle mushrooms. These prized, edible mushrooms appear around the same time of year, share space in similar coastal forest habitats, and are often foraged and enjoyed together.

This miso is handcrafted with wild-foraged mushrooms (black trumpets, hedgehogs, and yellowfoot chanterelles)from the Northern California coast, San Francisco-grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo Christmas Lima Beans.

Tasting Notes: Dates, meaty, smoky, foresty.

Ingredients: Rancho Gordo Christmas lima beans, organic kokuho rose rice, black trumpet mushrooms, yellowfoot chanterelle mushrooms, hedgehog mushrooms, sea salt, water, koji culture.

Product Attributes:

Batch #1 Soy-Free, Gluten-Free 6 oz. per container Handmade in San Francisco Care Instructions:

This product is made with live active cultures. Please keep refrigerated.

(6 oz.) Organic shiitake mushrooms from Far West Fungi and Japanese katsuobushi (smoked and fermented skipjack tuna) are fermented with San Francisco-grown koji, Koda Farms’ organic heirloom rice, and Rancho Gordo chickpeas.

Tasting Notes: Dashi, savory, smoky, rich.

Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, organic shiitake mushrooms, Japanese katsuobushi, sea salt, water, koji culture.

Product Attributes: CONTAINS FISH. Batch #2 Soy-free, Gluten-free 6 oz. per container. Handmade in San Francisco.

Care Instructions: This product is made with live active cultures. Please keep refrigerated.

Prized, wild foraged morel mushrooms are fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and Rancho Gordo chickpeas to create one of our most beloved misos. This miso is savory and has strong notes of a rich, meaty, steak, balanced with delicate notes of umami and butter. Tasting Notes: Rich, savory, complex. Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, wild foraged morel mushrooms, sea salt, water, koji culture. Product Attributes: -Batch #9 -Soy-Free, Gluten-Free -6 oz. per container -Handmade in San Francisco Care Instructions: This product is made with live active cultures. Please keep refrigerated.

Season and elevate any dish with this premium koji salt, a unique blend of umami-packed ingredients. Our koji is carefully grown and fermented on organic lentils and quinoa for one year, slowly dehydrated, then blended with sea salt, wild foraged porcini mushrooms from Northern California, and sweet black garlic, resulting in a delicious salt that is rich in flavor and umami. This is the perfect seasoning for the holidays and throughout the year. Ingredients: Sea salt, wild foraged porcini mushrooms, black garlic, lentil quinoa koji (lentils, quinoa, koji culture). Product Attributes: -Soy-free, Gluten-free -2.75 oz. per jar -Handmade in San Francisco