Ep. 52: Shared Cultures - Foraging, Fermenting & the Magic of Koji (feat. Eleana Hsu)

by Mushroom Hour

Today on Mushroom Hour we have the honor of chatting with and learning from Eleana Hsu. Eleana is a fermentress focused on transforming foods with the magic of microbes and koji. What makes her most excited is creating new food products and flavors using local produce, different types of beans, and whole utilization techniques. Eleana has experience teaching koji workshops in the Bay Area and crafting ferments for local popup dinners and events. Koji is a filamentous fungi that has been used to ferment food since 300 BC. By employing this wondrous organism in a sort of alchemical, culinary transmutation may play a big role in the future of food as we know it. By employing this wondrous organism in a sort of alchemical, culinary transmutation may play a big role in the future of food as we know it. Currently, she is working on launching unique great tasting fermented food products in the Bay Area with her company Shared Cultures.  

Topics Covered:

  • Curing Depression by Foraging in Nature  
  • Mushroom Hunting & Favorite Edibles  
  • SOMA Camp  
  • Fermentation – Transforming our Food with Microorganisms  
  • The Magic of Koji Enzymes  
  • Lipase, Protease, Amylase  
  • Fermenting Inspirations  
  • Uncovering a Family History with Koji  
  • Chinese Cuisine made with Koji  
  • Fermented Fungi as the Future of Food  
  • How to Make Miso and Soy Sauce  
  • Lessons from Becoming an Entrepreneur  
  • Finding Fulfillment  
  • Shared Cultures Products & Future Projects  

Episode Resources:  

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