Koji is an ancient edible fungus that has long been used in China and Japan to make soy sauce, bean pastes and rice wine. We will go over the history, what it is, and how to grow it. Samples and tastings of koji related products will also be provided for further culinary education and exposure.
Eleana Hsu is a small batch producer in San Francisco specializing in using koji, an ancient fungi, to create newly imagined ferments through her business Shared Cultures. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, she and her partner Kevin Gondo are creating farm-to-ferment misos, shoyus, and umami seasonings using the magic of koji.
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Instagram: SharedCultures
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SharedCultures
Workshop
Learn the magic of koji with Eleana Hsu of Shared Cultures
Learn how to:
The Mycological Society of San Francisco has been hosting 1 or 2 Fungus Fairs each year since 1969. Fairs have been held in San Francisco County, Alameda County, San Mateo County, and Marin County. Historical information is available about previous Fungus Fairs: