Artwork by Liz Hui @lizhui_draws
our
workshops
Learn to grow koji, make miso, or create any funky ferment using the magic of koji!
We will set up a virtual consultation with you to discuss your interests so we can customize your learning experience.
Workshops are conducted virtually on Zoom, Google Hangouts, or FaceTime.
upcoming
events
Due to the recent developments around COVID-19, all of our upcoming events have been postponed.
Check back for more details or subscribe to our newsletter to stay updated on our next event.
STAY SAFE, FRIENDS!
Some fun times
thus far!
RESTAURANT NISEI
Pop-up Collaboration
October 2020
We teamed up with Restaurant Nisei for our first pop-up collaboration. Chef David Yoshimura featured our products in an a la carte menu of five dishes, each more creative and delicious than the last.
HNGRY TV VIDEO
Episode #3 Future of Fungi
June 2020
Eleana Hsu highlights a few koji charcuterie items made from fermenting local vegetables.
BERKELEY OPEN SOURCE FOOD
6th Annual
Wild/Feral Food Week
May 2020
Eleana Hsu hosts a fermentation workshop on how to make your own umami sauces that are high in amino acids using foraged mushrooms, food scraps, and koji.
MODERN FORAGER
STORIES
Koji Fungi Fermentation
May 2020
Trent and Kristen Blizzard, the founders of Modern Forager, invited Eleana Hsu to talk about the history of Koji and excitement around fungal fermentation.
EARTH CULTURES
Earth Talks
June 2020
Eleana Hsu chats with Earth Cultures about traditional and modern koji-based food products in San Francisco.
PIKES PEAK MYCOLOGICAL SOCIETY
June Meeting Featured Lecture
June 2020
Eleana Hsu gives a featured lecture on the history of koji, how to grow it at home, and practical uses.
CHABOT SPACE & SCIENCE CENTER
First Friday: Food Fascination
March 2020
The Bay Area community was invited to dig into every aspect of the production and consumption of daily meals, with an emphasis on education, community, and sustainability. Shared Cultures presented a workshop on reducing food waste with Koji and conducted two miso making workshops using secondary produce.
THE CHEMICAL CLASS
Private Popup Dinner
February 2020
The Chemical Class hosted an intimate evening of scientific exploration, culinary delights, & cultural curiosities with an immersive eight-course dinner & beverage pairing at the beautiful Rodgers Ranch in Pleasant Hill
PSYCHEDELIC SOCIETY OF SAN FRANCISCO
Mushroom Journeys, Spirituality & Beyond
February 2020
The Bay Area community joined together for an informative evening on the topic of psychedelic mushrooms. Shared Cultures opened the evening with a tasting table of Koji fermented treats.
CHABOT SPACE & SCIENCE CENTER
Ferment It!
January 2020
The Bay Area fermentation community spent the evening trying yummy treats, learning how to home ferment, and getting up close and personal with bacteria and yeast. Shared Cultures presented the Featured Workshop on Koji and fermented koji golden milk
SOMA Camp
January 2020
Nestled in acres of oak, madrone, tan oak, redwood, and Doug-fir near Occidental, California, SOMA Camp is an annual gathering of mushroom enthusiasts. Shared Cultures presented educational Koji and Miso-making workshops.
PSYCHEDELIC SOCIETY OF SAN FRANCISCO
A Night with Alan Rockefeller
December 2019
Mycologist Alan Rockefeller unveiled his most recent discoveries on the identification of mushrooms in North America and Mexico. Shared Cultures opened the event with a tasting of Koji-fermented treats.
MYCOKIND
Private Popup Dinner
December 2019
An evening of sharing and fostering a passion for fungi with an evergrowing community. Hosted at Tinker Kitchen, the 5-course dinner featured Shared Cultures' Koji Ferments.
MYCOLOGICAL SOCIETY OF SAN
FRANCISCO
Mendocino Woodlands Camp
November 2019
Educational workshop on fermentation with Koji. Members participated in a fun, hands-on miso making workshop using traditional techniques.
Wild Feral Food Week
May 2019
Wild herbal tea tasting and custom tea-blending workshop with wild foraged ingredients and their potential health benefits.