We’re so excited to host another fun workshop in our new kitchen! For the first time this class is now being offered on a SATURDAY! To make it extra special for January we’ll be fermenting with a special seasonal ingredient from our local farmers market, paired with beautifully unique 2026 Lucky Black Eyed Peas from Rancho Gordo.
As an extra treat, we’re planning to share some light bites after class—you won’t want to miss this =).
Unlike our past workshops, new classes in our space will be more experimental—an opportunity to ferment new and interesting ingredients together, taste flavors we haven’t shared publicly, and get a behind-the-scenes look at our fermentation process. You’ll learn how we make koji, explore our approach to fermentation, and taste some of our unreleased experiments.
This is a hands-on, 2-hour workshop. In the first half, we will learn and explore koji—its history, how its made, and its role in food preservation—while tasting a variety of our misos. In the second half of the workshop, we will ferment miso together, and each participant will take home a quart-sized jar (~1lb) of miso along with the knowledge to continue fermenting at home. Expect flavor surprises, a little mess, and a lot of fun.
Please note:
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When: Saturday (1/24/26), 1:00pm - 3pm PT.
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Where: Our commercial kitchen (1760 Cesar Chavez Unit F, San Francisco, CA 94124). Parking information will be communicated to workshop attendees.
- The flavors we’ll be fermenting are new and experimental, so the final results will be a surprise for all of us!
- Workshop ticket sales are final and valid for one attendee per ticket.
- All workshop attendees get 10% off, so shop our ferments after class for all your gift giving needs!
