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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!

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Misos
Sunchoke Modern 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
Wild Foraged Leek Miso
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
$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
Calabrian Chile Modern Miso
Calabrian chile peppers from Tierra Vegetables (Santa Rosa, CA) are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo Large White Lima Beans. This miso is fruity, medium spice, and smoky.

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

Size: 6 oz. per container.
$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
Black Garlic Modern Miso
We fermented fresh, local Gilroy garlic into black garlic, and then fermented it again with California heirloom koji rice and 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: Organic black beans, organic kokuho rose rice, black garlic, sea salt, water, koji culture.

Shelf life: 6 months in refrigeration.
$20.00
Cashew Modern 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 Modern 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
Pantry Items
Koji Salt with Porcini and Garlic
Sea salt is infused with koji and then slowly dehydrated to preserve enzyme activity. It is blended with wild foraged northern California porcini mushrooms, and Burlap and Barrel purple stripe garlic. This is a fermented salt, rich in amino acids which translates to a lot of umami! This is the perfect seasoning for the holidays and throughout the year.

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

Size: 3.5 oz. per container.

Ingredients: Koji Salt (Sea salt, water, organic kokuho rose rice, koji culture), Purple stripe garlic, wild foraged porcini mushrooms.

Shelf life: 12 months.
$18.00
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