"Shared Cultures has quickly emerged as a darling of the Bay Area food scene. Chefs say they’re drawn to the company’s use of local, seasonal ingredients — a common mantra in Bay Area restaurants but a rarity in products like miso and soy sauce. After selling for the first time during the pandemic, the company is now bringing products to top restaurants all over the region."

"If American-based, Japanese-influenced fermentation needs someone to forge a new path, Hsu and Gondo seem already well along that trail. The true reward, however, is seeing who else joins them on the journey. "'There are so many breadmakers,' Hsu says. 'There are so many winemakers. Why can't there be more miso makers The more people that do it, the more flavors we unlock. It's that simple.'"