Join us for a hands-on, 2-hour miso making workshop in San Francisco where we’ll be fermenting with seasonal produce or wild foraged mushrooms and unique heirloom beans from Rancho Gordo. In the first half, we will explore koji—its history, how it's made, and its role in food preservation—while tasting a variety of our misos. In the second half of the workshop, we will make miso together, and each participant will take home a quart-sized jar (~1lb) of miso to ferment at home. Classes in our space are experimental—an opportunity to work with new ingredients, taste flavors we haven’t shared publicly, and get a behind-the-scenes look at our fermentation process. Expect flavor surprises, a little mess, and a lot of fun. As an extra treat, we’re planning to share some light bites after class. Details: When: Thursday (9/3/26), 6:00pm - 8 pm PT. Where: Our commercial kitchen (1760 Cesar Chavez Unit F, San Francisco, CA 94124). Parking information will be communicated to workshop attendees. Beginner-friendly; no prior experience necessary Workshop ticket sales are final and valid for one attendee per ticket. All workshop attendees get 10% off after class!