Magnificent Miso featuring Shared Cultures

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Miso is a magic wand in the kitchen — adding instant depth, richness, and umami to anything it touches. While it's most famous for Japanese-style soup, miso's talents extend far beyond the broth bowl. Inspired by students asking "What do I do with this big container of miso now?" — this class will show you how to work miso into dishes you’d never expect, from salad dressings to desserts. 

In this special collaboration with Shared Cultures, we’ll kick off class by exploring the art and science of miso-making. You’ll hear directly from the makers about how they craft their small-batch artisan misos using local ingredients and traditional fermentation techniques. Together, we’ll taste a range of their misos, so you can experience just how much flavor, nuance, and personality miso can have.

The cooking component will be led by Chef Marie Brennan, who will guide you through techniques and recipes that were developed specifically to showcase Shared Cultures misos. By the end of class, you’ll know how to confidently add miso in all kinds of unexpected places — making your cooking more flavorful, creative, and fun. Whether you’re new to miso or already obsessed, you’ll leave inspired to cook more with miso all year round.

MENU

Tomato Miso Soup – A twist on classic tomato soup, starring Tomato Miso for added depth and umami

Miso Compound Butter – Two flavorful butters: one infused with Wild Foraged Leek Miso, the other with Black Garlic Miso — perfect for vegetables, bread, or grains.

Miso Caesar Salad – Crisp greens tossed in a creamy Caesar dressing with a secret ingredient: Morel Miso.

Miso Roasted Edamame & Seasonal Vegetables – Seasonal produce, roasted with Shishito Pepper Miso.

Miso Chocolate Tahini Cups – Sweet meets savory with two versions: one with Corn Miso and one with Butterbean Miso.

This menu contains the following common allergens: Soy, Peanuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to California to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in the Sierra foothills and works as an educator, consultant, and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

Shared Cultures is a San Francisco-based company specializing in handcrafted, small-batch ferments inspired by traditional Asian techniques. Founded by lifelong fermentation enthusiasts, they focus on sustainable, locally sourced ingredients to create unique misos, shoyus, and koji-based products. Their work highlights the intersection of heritage and innovation, making fermentation accessible, flavorful, and deeply rooted in community. Visit them at shared-cultures.com
_{Main photo credit: Vincent Po. Smaller photo courtesy of Shared Cultures}