This class will be broken down into two parts.In the first half, we will first learn what koji is, how to make it, and its historical significance in food preservation. Discover through taste why this magical fungi graces the menus of some of the best restaurants in the world. All participants will be provided samples of different types of misos and ferments to taste during class to further their knowledge.The second half of class is dedicated to a hands-on-workshop. We will all roll up our sleeves and ferment a miso made with koji, Rancho Gordo beans, and a seasonal vegetable. Everyone will take home a quart size jar of the seasonal miso that will continue to ferment over time, and the knowledge to ferment something else on their own in the future.This class is taught by Eleana Hsu of Shared Cultures, a small batch producer in San Francisco specializing in koji. Inspired by traditional fermentation methods, wild foraged mushrooms, and the bounty of Northern California, Eleana Hsu and her partner Kevin Gondo are creating farm-to-jar misos, shoyus, and umami seasonings. Their handcrafted small-batch approach has earned them a dedicated following, cherished by Michelin-starred chefs and home cooks alike. Each batch is bursting with flavors you've never experienced before, making their products a culinary adventure like no other.