WHEN: December 2–3 , 11am – 5pm (Both Days) WHERE: SF County Fair Building in Golden Gate Park Come Eat, Drink, Shop, Play, Connect and...

WHEN: December 3, 2023, 11 am to 4 pm WHERE: 1285 66th Street (between Hollis St & San Pablo Ave) in Emeryville Come shop with us! J-Sei...

WHEN: Saturday, December 9, 11am - 7pm PST WHERE: Calicraft Brewing Company, Mitchell Drive, Walnut Creek, CA, USA; 2700 Mitchell Drive...

WHEN: Sunday, December 10 from 11am-4pm WHERE: Sunday, December 10 from 11am-4pm Mark your calendars! The Picnic Holiday Maker’s Market...

WHEN: Monday, December 11th (Exact time to be announced) WHERE: Daytrip, 4316 Telegraph Ave, Oakland, CA 94609 Come through for a fun...

WHEN: Tuesday, December 12, 2023, 11:00 am to 3:00 pm WHERE: San Francisco City Hall, South Light Court, 1 Dr Carlton B Goodlett Place,...

Chef Kevin Tang from Claws of Mantis and Viridian tosses Shared Cultures chile miso into a seasonal salad, with umami-heavy results.

Chef Katie Reicher from Greens Restaurant uses Shared Cultures Honeynut Squash Miso which contrasts the earthy flavor of brussels sprouts.

The best thing about this dish is that the chicken comes out extra crispy and juicy. The vegetables on the bottom are an added bonus as...

The beauty of koji is that you don’t need to add butter to make your mashed potatoes shine, the umami in koji makes your mashed potatoes...

Wild Mushrooms and Koji help transform rice into a delicious side dish with just a few easy steps. If you don’t have wild mushrooms...

Chef David Yoshimura featured our products in an a la carte menu of five dishes, each more creative and delicious than the last.

Eleana Hsu gives a featured lecture on the history of koji, how to grow it at home, and practical uses.

Eleana Hsu chats with Earth Cultures about traditional and modern koji-based food products in San Francisco.

Eleana Hsu highlights a few koji charcuterie items made from fermenting local vegetables.