Miso Making & Tasting Class (6/24/26)
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3 reviews
Description
Join us for a hands-on, 2-hour miso making workshop in San Francisco where we’ll be fermenting with freshly foraged butter boletes from Mt. Shasta and unique heirloom beans from Rancho Gordo.
In the first half, we will explore koji—its history, how it's made, and its role in food preservation—while tasting a variety of our misos. In the second half of the workshop, we will make miso together, and each participant will take home a quart-sized jar (~1lb) of miso to ferment at home.
Classes in our space are experimental—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’re planning to share some light bites after class.
Details:
- When: Wednesday (6/24/26), 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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W
Wendy Ziegler Eleana was an excellent teacher and willing to share her tips and tricks.
The miso tasting was a savory and sweet treat!
J
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.
L
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.
