SHARED CULTURES
We began our business in 2020 during the pandemic, and we are a small, two-person team. Occasionally, we get help from friends for events, but the two of us—Eleana Hsu and Kevin Gondo—handle everything for our small business, Shared Cultures. We specialize in small-batch miso and shoyu fermentation in San Francisco, using koji, an ancient fungus, to create newly imagined ferments. Inspired by traditional fermentation methods, wild-foraged mushrooms, and the incredible bounty of Northern California, we craft farm-to-ferment misos, shoyus, and umami seasonings. Our handcrafted products have found a place in the kitchens of both Michelin-starred chefs and home cooks. We are incredibly excited to continue sharing our creations with the Renegade community