Producer

Shared Cultures is a small batch fermentation company in San Francisco specializing in using koji to ferment newly imagined, farm-to-ferment miso, shoyu, and umami seasonings. Inspired by traditional fermentation methods, wild foraged ingredients, the bounty of Northern California, and our families’ pasts, we honor our cultural food traditions with a modern fermentation approach.

All our ferments are handmade in Potrero Hill, San Francisco. We are proud to call San Francisco home due to its cultural significance, proximity to farms, year-round availability of fresh produce, and strong sense of community. As a team, we blend the traditions of our Chinese American and Japanese American heritage to guide the products we share with you today.

Our small business began with a passion for foraging wild mushrooms in Northern California. As we grew, we realized there was so much flavor to be discovered through fermenting the treasure trove of high-quality seasonal produce from San Francisco’s farmer’s markets. Today, while we still cherish our foraging roots, we’ve expanded our offerings to include ferments made from locally grown vegetables sourced from farms practicing sustainable and regenerative agriculture. We are committed to sourcing the best ingredients with an emphasis on organic, local, and sustainable practices. We partner with local businesses and farms that prioritize regenerative farming, focusing on soil health, biodiversity, and climate resilience. To name a few of our favorite ingredient suppliers, we work with Tierra Vegetables, Koda Farms, Lucero Farms, Full Belly Farm, Far West Fungi, and Boonville Barn Collective.