Koji and Miso Fermentation

Join Eleana Hsu of Shared Cultures* for a hands-on workshop that will dive deep into the magical world of fermentation, with the spotlight on koji: the ancient fungi used to make miso, soy sauce, and sake.

First, we will first learn what koji is, how to make it, and its historical significance in food preservation. Discover through taste why this magical fungi graces the menus of some of the best restaurants in the world. All participants will be provided samples of different types of misos and ferments to taste during class to further their knowledge.

Next, We'll roll up our sleeves and ferment a miso made with koji, Rancho Gordo beans, and a seasonal vegetable. Everyone will take home a 6 oz jar of the seasonal miso that will continue to ferment over time, and the knowledge to ferment something else on their own in the future.

*Shared Cultures is a small batch producer in San Francisco specializing in koji. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, Eleana Hsu and her partner Kevin Gondo are creating farm-to-jar misos, shoyus, and umami seasonings. Their handcrafted small-batch approach has earned them a dedicated following, cherished by Michelin-starred chefs and home cooks alike. Each batch is bursting with flavors you've never experienced before, making their products a culinary adventure like no other.

This class is offered through the Randall Museum, alongside the "Food For Thought" exhibit. The Randall's Café Josephine opens at 9:30 am, if you'd like to arrive early and have a treat!

The workshop will start promptly at 10:00am.

Current Randall Museum Members enter code RMFMember for $10 off ticket price.

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Host or Publisher Randall Museum