Shared Cultures

Shared Cultures is a small batch producer in San Francisco specializing in using koji, an ancient fungi, to create modern fermented food products. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, they are creating newly imagined, farm-to-ferment miso, shoyu, and umami seasonings using the magic of koji. Their handcrafted 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.