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Read the full SF Chronicle article::
"These unusual misos are the secret ingredient in a growing number of hit dishes in the Bay Area"
FERMENTATION • FUNGI • FORAGING
Handmade in San Francisco
Inspired by traditional fermentation methods, wild foraged mushrooms,
and the bounty of Northern California, we are creating newly imagined, alternative soy sauces, misos, and marinades using the magic of koji.
What is
KOJI?
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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