The majority of our misos are soy-free. We use beans like Rancho Gordo chickpeas, midnight black beans, large white lima beans, cashews, lentils, and other legumes instead of soybeans. However, our Hatcho-Style Soy Miso does contain soy, as it is made traditionally with 100% organic soybeans. Each product page clearly lists all ingredients and allergen information.

Yes, all of our products are gluten-free. We use organic kokuho rose rice from Koda Farms as our koji substrate rather than wheat or barley, making every product in our lineup gluten-free.

Almost all of our products are vegan. The one exception is our Shiitake Katsuobushi Miso, which contains Japanese katsuobushi (smoked and fermented skipjack tuna). All other misos, our Lentil Quinoa Shoyu, Shio Koji, and Koji Salt are made entirely from plant-based ingredients.

While we are not currently certified organic, we prioritize using organic and responsibly sourced ingredients whenever possible. Many of our key ingredients are organic, including our kokuho rose rice from Koda Farms, lentils, quinoa, and seasonal vegetables. We also source heirloom beans from Rancho Gordo and wild-foraged mushrooms from Northern California.

Miso is a nutrient-rich fermented food with numerous health benefits. It is a good source of protein, B vitamins, vitamin K, manganese, copper, and zinc. Because our misos are unpasteurized and made with live active cultures, they are rich in probiotics, which support gut health and digestion. The fermentation process also makes the nutrients in miso easier for your body to absorb. Miso has been a staple of Japanese cuisine for centuries and is valued for its potential antioxidative properties and support for a healthy immune system.

No, our miso is never pasteurized. All of our products are made with live active cultures, which means the beneficial probiotics and enzymes produced during fermentation remain intact. This is one of the key things that sets our miso apart — it is a truly living food.

Absolutely. While each of our misos has a unique flavor profile, they can generally be substituted for one another in recipes. Keep in mind that lighter misos (like our Butter Bean White Miso) are milder and sweeter, while darker misos (like our Black Garlic Miso or Morel Mushroom Miso) are bolder, saltier, and more intensely umami. When substituting, you may want to adjust the amount to taste. Experimenting is half the fun.

A good rule of thumb: lighter misos are best for delicate dishes like dressings, light soups, and desserts, while darker misos shine in heartier preparations like stews, marinades, and glazes. If you are new to miso, we recommend starting with a versatile option like our Butter Bean White Miso or Mirepoix Miso. Check out our Recipes page at www.shared-cultures.com/pages/recipes for specific pairing ideas organized by miso type.

Like all miso, our products do contain sodium — salt is an essential part of the fermentation process and acts as a natural preservative. A typical serving of miso (about 1 tablespoon) contains roughly 600–800 mg of sodium, though this varies by product. A little miso goes a long way, and most dishes only require a small amount to deliver big flavor. If you are watching your sodium intake, consult with your healthcare provider about incorporating miso into your diet.

Nutritional content varies across our product line since each miso uses different base ingredients. Generally, miso is a good source of protein, B vitamins, vitamin K, manganese, zinc, and copper, with beneficial probiotics from live cultures.

Our miso is intentionally chunky because we use a rustic, small-batch production method. Unlike mass-produced misos that are heavily processed and blended smooth, we keep ours in a more natural, textured state. You will see whole pieces of beans, rice koji, and other ingredients — this is a sign of a handmade, artisanal product. The chunky texture is completely normal and packed with flavor. If you prefer a smoother consistency, you can blend or press your miso through a fine mesh strainer before using it.

For a traditional white miso experience, our Butter Bean White Miso offers a mellow, sweet profile similar to shiro miso. Our Shiitake Katsuobushi Miso, with its dashi-like depth, echoes the flavors of traditional Japanese cooking. That said, all of our misos are rooted in the same koji fermentation traditions that have been used for centuries.

Welcome to the world of miso! We recommend starting with our Miso Tasting Experience Box so you can sample a few different flavors. Our Butter Bean White Miso is a great starting point — it is mellow, buttery, and incredibly versatile. Our Mirepoix Miso is another excellent beginner-friendly option, with familiar flavors of roasted onions, carrots, and celery. Both work beautifully in soups, dressings, marinades, and more. Visit our Recipes page for easy ideas to get you started.

Yes, our miso, shoyu, and tamari should be refrigerated, both before and after opening. While these living ferments are resilient and can tolerate being left out temporarily, they prefer the cold for maintaining the best quality and flavor.

Our misos are best enjoyed within a year of opening. They can last longer if you keep them sealed and refrigerated, but for the best flavor and quality, we recommend using them within that first year.

Our salts have a long shelf life since they are a dry, salt-based product. Store it in a cool, dry place with the lid tightly sealed. While it does not require refrigeration, keeping it away from moisture will help maintain its flavor and texture. It will last well over a year when stored properly.

Our Lentil Quinoa Shoyu and miso tamari are best enjoyed within a year of opening. Since they are made with live active cultures, please keep them refrigerated at all times.

Yes, you can freeze miso. Due to its high salt content, miso will not freeze solid — it stays scoopable even in the freezer. Freezing will not significantly affect the flavor or umami quality. However, we generally recommend refrigeration as the best storage method, since it preserves both flavor and the live probiotic cultures. If you do freeze it, the miso can keep for up to a year in an airtight container.

Yes! We have a full Recipes page on our website with 40+ recipes organized by miso type — white, yellow, red, and sauce recipes. You will find ideas for everything from soups and dressings to desserts and baked goods. Visit www.shared-cultures.com/pages/recipes to explore.

We share cooking tips, tutorials, and behind-the-scenes fermentation content on our Instagram page (@sharedcultures). Follow us there for regular inspiration and creative ways to use our products.

Making miso soup is simple. Heat water or dashi broth to a gentle simmer — do not boil. Remove from heat, then stir in 1–2 tablespoons of miso per cup of liquid until dissolved. Add your favorite toppings like tofu, seaweed, scallions, or mushrooms. The key is to avoid boiling the miso, which can diminish the live probiotic cultures and delicate flavor.

A typical serving of miso is about 1 tablespoon (roughly 17 grams). This is enough to flavor a bowl of soup or a serving of dressing. Of course, you can adjust to taste — a little goes a long way with our small-batch misos.

The live cultures in miso are sensitive to high heat. To preserve the probiotics, add miso at the end of cooking and avoid bringing it to a boil. For soups and sauces, remove the pot from heat first, then stir in the miso. For marinades and glazes where the miso will be cooked at high temperatures, you will still get all the wonderful umami flavor even though some of the live cultures may be reduced.

Our name has a double meaning that captures everything we are about. "Cultures" refers both to the live koji cultures we use to ferment our products and to our cultural heritage. As a Chinese American and Japanese American team, we draw on the fermentation traditions of both our families. Eleana's grandmother used koji to make traditional Chinese ferments like doubanjiang, tianmianjiang, and jiuniang; Kevin's grandparents opened one of the very first Japanese restaurants in Texas in 1962. "Shared" reflects our belief that food brings people together — we are sharing our cultures, both microbial and personal, with you.

Several things set us apart. First, most of our misos are soy-free — we use unique, locally sourced ingredients like Rancho Gordo heirloom beans, wild-foraged Northern California mushrooms, and organic produce from local farms instead of traditional soybeans. Second, everything is handmade in small batches in San Francisco using traditional koji fermentation methods. Third, all of our products are unpasteurized, so they retain live probiotic cultures. And finally, our flavors are truly one of a kind — from Black Garlic Miso to Chanterelle Mushroom Miso to Three Sisters Miso — you will not find anything like them anywhere else.

Due to the perishable nature of our products, we do not accept returns. However, we take pride in our customer service and want you to be completely satisfied. If you are not 100% happy with your order, let us know and we will either send an appropriate replacement or provide a store credit for a future order.

You can purchase our products directly from our website at www.shared-cultures.com. We also sell through select local retailers and partners in the San Francisco Bay Area and beyond. Visit www.shared-cultures.com/pages/find-our-products for a list of retail locations.

We ship to all 50 U.S. states. Please note that a street address is required — we are unable to ship to PO Boxes or APO, FPO, and AP addresses.

Unfortunately, we do not ship outside of the United States at this time.

Please allow 2–3 business days for order processing. We typically ship orders on Mondays and Tuesdays of each week. After shipping, transit time is approximately 2–3 days for standard shipping. You will receive a confirmation email with tracking information once your order ships.

Yes! We offer local pickup at our San Francisco kitchen and local delivery in the Bay Area. To arrange pickup, place an order on our website and select "Pick Up in Person" as your shipping option at checkout. Please include your phone number or email so we can reach you. We reach out every Wednesday to arrange and confirm pickup times. We also deliver orders in the San Francisco Bay Area for a small delivery fee.

Your order number is included in the confirmation email sent to you when you complete your purchase. If you cannot find it, check your spam or junk folder, or contact us at orders@shared-cultures.com and we will help you locate it.

If you received multiple shipping confirmation emails, this means the rest of your order is on its way in a separate shipment. If you only received one confirmation email, it is possible there was a packing error. Please reach out to us right away and we will be happy to resolve it.

Yes, we offer wholesale pricing to restaurants for food service and to retail shops for commercial sale. Please email us at orders@shared-cultures.com with your name, the name of your restaurant or retail shop, and whether you are interested in our products for food service, retail wholesale, or both.

No prior experience is needed — our workshops are designed for all levels, from complete beginners to experienced fermenters. We walk you through everything step by step, from the history and science of koji to hands-on miso making.

Workshop ticket sales are final. Each ticket is valid for one attendee. If you are unable to attend, you are welcome to transfer your ticket to a friend or family member — just let us know in advance.

Our in-person workshops are held at our commercial kitchen at 1760 Cesar Chavez, Unit F, San Francisco, CA 94124. Parking information is sent to attendees the day before the event. We also offer virtual one-on-one workshops that can be done from anywhere.

Just bring yourself and your curiosity! We provide all the ingredients, equipment, and materials. We also provide light bites during the class.

Yes! We love hosting private and corporate events. We have hosted many group/team building workshops and have worked with many organizations like the Chabot Space & Science Center, mycological societies, and restaurant collaborations. Contact us through our website at www.shared-cultures.com/pages/contact-us-1 to discuss your event.

Yes, we offer virtual one-on-one workshops through our Koji Growing Workshop Bundle. This includes a packet of koji spores and a 60-minute personalized workshop where you can learn to grow koji, make miso, or explore any koji-based fermentation project. Purchase the bundle on our website, and we will follow up to schedule your session.