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FERMENTATION • FUNGI • FORAGING

Handmade in San Francisco

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Inspired by traditional fermentation methods, wild foraged mushrooms,

and the bounty of Northern California, we are creating newly imagined, farm-to-ferment misos, shoyus, and umami seasonings using the magic of koji.

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What is
KOJI?

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Koji is a fungi that produces a flight of enzymes that break down starches and proteins, creating delicious flavors that are good for gut health. You have already tasted koji if you have consumed soy sauce, miso, or sake.

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Featured Products

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Share the gift of FERMENTATION

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