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Miso Making & Makgeolli Tasting Class (11/2/26)
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4 reviews
Description
Join Shared Cultures for a hands-on, two-hour miso-making workshop in San Francisco, while sipping on Makgeolli selections from Jilli, exploring Korean and Japanese fermentation traditions.
We'll ferment with seasonal produce or wild-foraged mushrooms alongside unique heirloom beans from Rancho Gordo. In the first half of class, we'll dive into koji—its history, how it's made, and its role in food preservation—while tasting a variety of Shared Cultures misos.
Throughout the evening, Jilli- Korean-inspired tapas and craft makgeolli bar, will keep the table flowing with four different makgeolli styles to sip as you go. Get your makgeolli 101: a quick glimpse into its history, character, and the culture of sharing makgeolli and anju bites around the table.
In the second half, we'll make miso together. Each participant will take home a quart-sized jar (about 1 lb) of miso to ferment at home.
Classes in our space are experimental and collaborative—an opportunity to work with new ingredients, taste flavors we haven’t shared publicly, and get a behind-the-scenes look at our fermentation process. Expect flavor surprises, a little mess, and a lot of fun.
As an extra treat, we’ll share light bites with the group after class.
About Jilli
Jilli is a Korean-inspired tapas and craft makgeolli bar at 1503 15th St. Originally founded in Los Angeles, Jilli is known for a fresh, creative take on Korean anju, paired with a distinctive Korean drinks and wine list. Their food and drink are made for sharing, pairing, and gathering around the table.
Jilli was recently seected TOP 10 BARS IN SF 2026 by BAR MAGAZINE and BEST NEW BARS IN SF 2025 by SF STANDARD.
Details:
- When: Monday (11/1/26), 6:00pm - 8 pm PT.
- Where: Our commercial kitchen (1760 Cesar Chavez Unit F, San Francisco, CA 94124). Parking information will be communicated to workshop attendees.
- Beginner-friendly; no prior experience necessary
- Workshop ticket sales are final and valid for one attendee per ticket.
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All workshop attendees get 10% off after class!
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Nancy Wilkinson The miso-making class was terrific: just a small group of people (8 or 9?) assembled around a long table. Eleana taught us about koji, shared tastes of every Shared Cultures product available, and proceeded to guide us through preparing our own batch of foraged mushroom miso that will be ready around Christmastime. We received a discount on Shared Cultures products and enjoyed learning and socializing. Highly recommended!
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Wendy Ziegler Eleana was an excellent teacher and willing to share her tips and tricks.
The miso tasting was a savory and sweet treat!
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Jacky L. If you ever have an opportunity to learn from Eleana, I would take advantage of it! I felt very honored to learn from such amazing teacher like her. Her in-depth knowledge and background in the art of miso making helped me understand this incredible food! My taste buds also had an awakening after trying all the wonderful types of miso they make! It will be hard to forget an experience like this that brings a maker and her community together for a lovely shared experience.
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Leon Brown My wife and I recently attended a class at Shared Cultures, and it was easily one of the most fun ways we’ve spent an evening, and one of the best hands-on 'cooking' classes I've done to date.
The session was the perfect blend of storytelling and hands-on learning. We loved hearing the origin story of how it started with mushroom foraging and evolved into their business. Getting to see the production space and taste through the unique lineup really gave us an appreciation for the craft.
The highlight, of course, was the hands-on portion. Since I ferment a bit, and wanted to try my first koji, being able to see and taste all the ingredients was perfect. We’re currently "babysitting" our jars of miso and enjoying watching the koji do its thing.
If you’re looking for an experience that is equal parts tasty, educational, and fun, I can’t recommend their classes enough. We now have our first batch of 手前味噌 that we can share with friends, I am feeling comfortable enough to try to start my own koji and make my own miso too.
If you're down in San Jose, I recommend dropping by Fox Tale Fermentation Project where you can buy Shared Cultures miso and try the Fox Tale brews and ferments too.
