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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