We’re so excited to host a new fun workshop in our new kitchen! For April we’ll be leading participants through a journey of 20+ flavors of miso and ferments made in-house by the Shared Cultures team — including never-before-released varieties. Together we will also taste a hand-selected lineup of special koji ferments sourced from producers she personally sought out.
As an extra treat, we’re planning to share some light bites throughout class.
Unlike our past workshops, new classes in our space will be more experimental—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 an educational, 1-hour workshop. We will learn about and explore koji—its history, how its made, and its role in food preservation—while tasting a variety of our misos.
Please note:
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When: Thursday (4/23/26), 6:00pm - 7 pm 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.
- 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!
