Let's dive deep into the magical world of fungi and fermentation spotlighting koji - an ancient fungi whose role has affected human civilization for over 2,500 years. In this talk, we will learn what koji is, and its historical significance in food preservation. Learn how a fungus is able to ferment simple ingredients into extraordinary flavors and why this magical fungus graces the menus of some of the best restaurants in the world. 

Eleana Hsu is the co-founder of Shared Cultures, a small-batch fermentation company based in San Francisco specializing in miso, shoyu, and umami-rich seasonings. Her passion for fermentation began with a deep love of foraging and preserving wild mushrooms—a practice that continues to influence and inspire her craft today.

Shared Cultures’ handcrafted ferments are enjoyed by everyone from Michelin-starred chefs to home cooks who appreciate thoughtful, locally sourced ingredients and time-honored techniques.