This class is taught by Eleana Hsu of Shared Cultures, a small batch producer in San Francisco specializing in koji. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, Eleana Hsu and her partner Kevin Gondo are creating farm-to-jar misos, shoyus, and umami seasonings.
Their handcrafted small-batch approach has earned them a dedicated following, cherished by Michelin-starred chefs and home cooks. Each batch bursts with flavors you've never previosly experienced, making their products a culinary adventure like no other.
The magical world of fermenting koji, an ancient fungi Join us for a hands-on and fully immersive 2 hour workshop, diving deep into the magical world of fermentation spotlight koji, an ancient fungi used to make miso, soy sauce, and sake.
This class will be broken down into two parts: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: