Heirloom Tomato and Peach Salad
Chef Kevin Tang from Claws of Mantis and Viridian tosses Shared Cultures chile miso into a seasonal salad, with umami-heavy results.
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- Feb 16, 2022
- 2 min
Honeynut Miso + Maple Glazed Brussels Sprouts (gf, v)
Chef Katie Reicher from Greens Restaurant uses Shared Cultures Honeynut Squash Miso which contrasts the earthy flavor of brussels sprouts.
- Feb 23, 2021
- 3 min
Mushroom Hunting Resources
Hi, A lot of people have asked us about how to get started into mushroom hunting.. here are some tips! (Thanks to my friend Rich Smith,...
- Nov 9, 2020
- 2 min
Crispy Koji Chicken Confit
The best thing about this dish is that the chicken comes out extra crispy and juicy. The vegetables on the bottom are an added bonus as...
- Nov 5, 2020
- 1 min
Koji Mashed Potatoes
The beauty of koji is that you don’t need to add butter to make your mashed potatoes shine, the umami in koji makes your mashed potatoes...
- Nov 4, 2020
- 1 min
Koji Wild Mushroom Rice
Wild Mushrooms and Koji help transform rice into a delicious side dish with just a few easy steps. If you don’t have wild mushrooms...
- Oct 11, 2020
- 1 min
RESTAURANT NISEI COLLABORATION - Pop-up Collaboration
Chef David Yoshimura featured our products in an a la carte menu of five dishes, each more creative and delicious than the last.
- Jun 21, 2020
- 1 min
PIKES PEAK MYCOLOGICAL SOCIETY - June Meeting Featured Lecture
Eleana Hsu gives a featured lecture on the history of koji, how to grow it at home, and practical uses.
- Jun 14, 2020
- 1 min
EARTH CULTURES - Earth Talks
Eleana Hsu chats with Earth Cultures about traditional and modern koji-based food products in San Francisco.
- Jun 7, 2020
- 1 min
HNGRY TV VIDEO - Episode #3 Future of Fungi
Eleana Hsu highlights a few koji charcuterie items made from fermenting local vegetables.
- May 28, 2020
- 1 min
BERKELEY OPEN SOURCE FOOD - 6th Wild/Feral Food Week - Umami Sauce Fermentation Workshop
Eleana hosts a fermentation workshop on how to make umami sauces that are high in amino acids using foraged mushrooms, food scraps, and koji
- May 3, 2020
- 1 min
MODERN FORAGER STORIES - Koji Fungi Fermentation
Trent and Kristen Blizzard, the founders of Modern Forager, and Eleana Hsu talk about the history of Koji and excitement around fungi.
- Mar 1, 2020
- 1 min
CHABOT SPACE & SCIENCE CENTER - First Friday: Food Fascination
The Bay Area community was invited to dig into the production and consumption of food with an emphasis on education and sustainability.
- Feb 16, 2020
- 1 min
THE CHEMICAL CLASS - Private Popup Dinner
The Chemical Class hosted an intimate evening of scientific exploration, culinary delights, & cultural curiosities with an immersive dinner.
- Feb 2, 2020
- 1 min
PSYCHEDELIC SOCIETY OF SAN FRANCISCO - Mushroom Journeys, Spirituality & Beyond
The Bay Area community joined together for an informative evening on the topic of psychedelic mushrooms.
- Jan 12, 2020
- 1 min
CHABOT SPACE & SCIENCE CENTER - Ferment It!
The Bay Area fermentation community spent the evening learning fermentation and getting up close and personal with bacteria and yeast!
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