6 oz. Keep refrigerated. Shared Cultures has fermented fresh, local Gilroy garlic into black garlic, and then fermented it again with California heirloom koji rice and black beans. This umami miso is unlike any other, with sweet notes of dates and caramelized balsamic. 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 the bounty of Northern California. Ingredients: Organic black beans, organic kokuho rose rice, black garlic, sea salt, water, koji culture

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Black Garlic Miso

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Shared Cultures, founded by Eleana Hsu & Kevin Gondo, 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, Shared Cultures is creating newly imagined, alternative soy sauces, misos, and marinades using the magic of koji. As a team, Eleana & Kevin combine the traditions of their Chinese American and Japanese American heritage to guide the products they create with the community today. 

Committed to sourcing the freshest local ingredients with an emphasis on organic and sustainability, Shared Cultures sources their spices from Burlap & Barrel, wild-foraged and organic cultivated mushrooms from Far West Fungi, organic heirloom rice from Koda Farms, and salt from San Francisco Salt Co. Honored to build relationships with their partners, Shared Cultures is dedicated to supporting these locally beloved, family-owned businesses as they continue to grow.

Black Garlic Miso

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