4 oz. Koji is one of the oldest wild fungi in existence, used in traditional Japanese fermentation to make soy sauce, miso, and sake. Shared Cultures combines their koji with sea salt from San Francisco Salt Co. for a deeply umami flavor that will effortlessly up your cooking game. Use in place of regular salt to season meats and they'll taste that much more meaty and umami-rich, or dry-cure fish for 1-3 days to give it a firmer, meatier texture. Ingredients: Sea salt infused with shio koji (water, organic kokuho rose rice, sea salt, koji culture)

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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.

Koji Salt

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