Sauces & Condiments

6 oz. Keep refrigerated. Jalapeños from Longer Table Farm (Santa Rosa, CA) are roasted and fermented with heirloom koji rice and chickpeas to create a sweet miso with a mild spicy kick. This miso is tangy and bright, with notes of lime and sugar cane. The lingering spice will keep you coming back for more. 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 chickpeas, organic kokuho rose rice, organic jalapeño peppers, sea salt, water, koji culture

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Jalapeño 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.

Jalapeño Miso

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