Together we'll learn about koji - the fungi responsible for miso, shoyu, sake and more! Then we'll make a batch of "modern" miso using koji rice, Rancho Gordo beans and a seasonal vegetable. Time & Location Thursday August 27, 2026 from 6 pm – 8 pm Preserved, 5540 College Ave, Oakland, CA 94618 About the Event This workshop will guide you through the steps of making miso while imparting an understanding of the history and science of this ancient condiment and its modern variations. As part of this hands-on workshop, each student will take away a quart-size jar of "modern" miso to ferment at home! This workshop is taught by Eleana Hsu, co-founder of Shared Cultures - a Bay Area artisan, farm-to-ferment, miso, shoyu, and umami seasoning producer. All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old. All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.
