arrow_back

Shared Cultures

Newly imagined, alternative soy sauces, misos, and marinades using the magic of koji.

Eleana Hsu and Kevin Gondo’s passion for mushroom foraging sent them on an adventure deep into the world of preservation and fermentation. During this journey, they unearthed the wonders of KOJI, one of the oldest wild fungi in existence used for centuries to ferment culturally important foods like soy sauce, miso and sake. Eleana’s grandmother was an excellent fermenter who fermented with koji as well, and Kevin’s grandparents helped introduce Japanese food and culture in Texas by opening the very first Japanese restaurant there in 1962! With their Chinese-American and Japanese-American heritage as their guide, Shared Cultures hopes to honor their cultural food traditions while crossing multi-cultural barriers. They hope their products inspire us to contemplate the ever-evolving dynamics of food culture!

More…

Misos
Sunchoke Miso
Roasted sunchokes from Tierra Vegetables are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo chickpeas.

Tasting Notes: Roasted chestnuts, caramel, brown butter.

Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, sunchokes, 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. per container
$20.00
Shiitake Katsuobushi Miso
(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.
$20.00
Tomato Miso
Slowly dried San Marzano tomatoes from Lucero Organic 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, San Marzano tomatoes, 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.
$20.00
Red Shishito Pepper Miso
This special miso (6 oz.) was made in collaboration with our friends at Boonville Barn Collective! Red shishito peppers from Boonville Barn Collective are fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and Rancho Gordo chickpeas.

Tasting Notes: Fresh tomatoes, fruity, sweet red bell peppers.

Ingredients: Rancho Gordo chickpeas, organic kokuho rose rice, red shishito peppers, 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.
$20.00
Butter Bean White Miso
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.
$20.00
Santa Maria Pinquito Bean Miso
This miso features Rancho Gordo Santa Maria Pinquito Beans front and center, alongside Santa Fe Chili Spice from our friends at Oaktown Spice Shop. If California had a state bean, it would be the pinquito. Pinquito beans are grown on California’s central coast and are traditionally served with BBQ tri-tip that made the Santa Maria region famous.

This miso is deeply umami and unlike any other with smoky, bold, oaky, and tangy notes.

Ingredients: Santa Maria Pinquito Beans from Rancho Gordo, organic kokuho rose rice, Santa Fe Chili Powder from Oaktown Spice Shop, sea salt, water, koji culture.

We made this miso with some help from our friends! This miso was made as part of a very collaboration with our friends at Slow Food East Bay (SFEB), a volunteer-driven and member-supported nonprofit, the local chapter of the global Slow Food movement. SFEB believes that all people have the right to enjoy food that is good for them, good for the people who grow it and good for the planet. Learn more about the incredible work that SFEB is doing by going to their website www.slowfoodeastbay.com and discover ways to get involved!

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.
$20.00
Chanterelle Mushroom Miso
Wild foraged chanterelle mushrooms are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and creamy Alubia Blanca beans from Rancho Gordo to create a mushroom miso unlike any other. This miso is sweet, and has strong notes of caramel, vanilla, apricots, and umami.

Ingredients: Rancho Gordo chanterelle mushrooms, organic kokuho rose rice, wild foraged chanterelle mushrooms, 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.
$20.00
Black Garlic Miso
We fermented fresh, local Gilroy garlic into black garlic, and then fermented it again with California heirloom koji rice and Rancho Gordo midnight black beans. This umami miso is unlike any other, with sweet notes of dates and caramelized balsamic. This miso is so delicious you can eat it right out of the jar!

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

Size: 6 oz. per container.

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

Shelf life: 6 months in refrigeration.
$20.00
Mirepoix Miso
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.
$20.00
Corn Miso
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.
$20.00
Cashew Miso
A modern miso fermented with California heirloom koji rice and organic cashews. Reminiscent of a sharp parmesan cheese balanced with a hint of sweetness, this miso is great on its own as a spread, in soups, baking applications, dressings, marinating proteins or made into a sauce with some butter and garlic.

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

Size: 6 oz. per container.

Ingredients: Organic cashews, organic kokuho rose rice, sea salt, water, koji culture.

Shelf life: 6 months in refrigeration.
$20.00
Sauces
Lentil Quinoa Shoyu
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.
$24.00
Koji Amino (Shio Koji)
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.
$15.00
Mushroom Misos
Morel Mushroom Miso
We fermented prized, wild morel mushrooms with California-grown heirloom rice and chickpeas to create one of our most beloved mushroom misos. This miso is savory and has strong notes of a rich, meaty, steak, balanced with delicate notes of umami and butter. 

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

Size: 6 oz. per container.

Ingredients: Organic chickpeas, organic kokuho rose rice, wild foraged morel mushrooms, sea salt, water, koji culture.

Shelf life: 6 months in refrigeration.
$20.00
0 item
Monday, 1/8
8x Delicious Bento
Everything
$0.00
Required
Pick 2
check_circle Remember to add some items to your order!