Kojicon 2023 Marketplace

Alchemy Pickle Company produces cultured vegetable pickles, sauerkraut and kimchi, and naturally carbonated kombucha with produce purchased direct from organic Southern Ontario farmers. Their small team processes more than 30 unique products, then fills each jar and bottle by hand in their commercial facility in Toronto, Ontario. They wholesale to retailers, bars and restaurants, and grocery delivery services, and sell direct at farmers’ markets and through our online store. They do not ship products. Certified Organic by Ecocert. Established in 2012. @alchemypicklecompany

Shared Cultures is a small business in San Francisco specializing in using koji, an ancient fungi, to create modern fermented food products. Inspired by traditional fermentation methods, we are creating newly imagined, alternative soy sauces, misos, and marinades using the magic of koji. @SharedCultures

The Fermentation School is an online education portal where you can learn to ferment just about anything, guided by a diverse collective of women makers, experts, and authors. Courses are pre-recorded so you can self-pace, and your access never expires. Optional membership offers perks such as bonus content, access to instructor special events, and monthly live webinars, plus a school-wide discount. We return 90% of proceeds to course creators, in our mission of empowering the voices of women to build culture. @thefermentationschool

QUERCUS Cooperage is located in the Hudson Valley of New York and produces handmade barrels and tanks for both the distilling and culinary industry. Their traditional open top fermenters are available in any size from half gallon to 1200 gallons and come in Fir, Oak, or Cedar. Their small scale tanks are called Kioke and are quite popular with fermenters and shoyu producers. They also provide implements for koji making such as Kojiban trays and their Muro cabinet which allows one to inoculate 2kg of koji in a small cedar cabinet which has heat , humidifier and regulator included. All pieces can also be custom sized or engraved. @quercus_cooperage

Cultures.Group shares information, educational resources, and unique experiences through live events, online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. If it’s about using koji, we have it. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. We never charge more than one annual fee to access ten years worth of amazing videos, as well as any event we have during the year. Our library of digital materials serves as the foundation for ongoing creation of new videos and events, driven by what our members want to learn about. The Annual Membership fee we charge is to keep our videos stored and our capacity to stream live and pre-recorded events. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Join us. $75 USD for 2023 Membership and access to everything. Cultures.Group, Join Our Mailing List, Instagram

Ma! Condiments is a small fermentation business located in Barcelona, Spain. Since 2018, Ma! produces miso, amazake, shio koji, douchi and other koji based ferments using locally sourced salt, beans and cereals as well as adhering to a zero waste philosophy in all areas of the supply chain. Ma!’s inspiration is to bring umami rich flavours that are unknown in the Mediterranean via traditional ingredients and to redefine taste and practices around a table full of Asian ferments. @macondiments

Amazake Co. is a small batch amazake, miso and koji manufacturer and importer in Los Angeles. Their mission is to share the benefits and pleasure of traditional Japanese fermented food with people all over the world. They also offer koji and koji spores. @amazakeco

Cabrales Koji is a small-batch Virginia Shio Koji producer committed to tradition and excellence, only limited by your imagination. CABRALES KOJI is a natural seasoning that is used to marinate, tenderize and enhance the umami in foods.  CABRALES KOJI has only natural flavor and color, and contains no additives and no MSG; only a mixture of rice (koji), salt (shio) and water. Unlike most commodity koji, CABRALES KOJI has no added sugar or alcohol added to prolong its shelf-life, and has numerous health benefits including being a natural probiotic that aids in digestion, clears the skin and contains essential minerals, fiber and vitamins.

Now selling and delivering within the DMV.  Contact us for bulk or shipping orders - @cabraleskoji - cabraleskoji2022@gmail.com

Root Kitchens offers self-paced, online classes that help students connect with historic cooking methods, reduce food waste, and use fermentation to connect to place and memory. Root's shop also offers The Hidden Cosmos: A Fermentation Oracle + Recipe Deck, and Root's founder, Julia Skinner, offers private lessons and culinary consulting for creative professionals. @rootkitchens

The kitchen is the heart of a community, and the food that gets prepared there becomes a part of us. Knowing the story of where your kitchen tools come from can make cooking a more pleasurable and connective experience.

Each Witri knife is made individually and designed around unique materials gathered off the land. Drawing on over 15 years of knifemaking experience, each knife is built for high performance, hard daily use and longevity to become a cherished family heirloom. 

It is our hope that Witri Knives will help people slow down, prepare food mindfully to nourish themselves and the ones they love.

For further details and to start the ordering process find us on Instagram @witriknives, or email witriknives@gmail.com to begin a custom order.

go-en fermented foods is a small, family owned fermentory in Whitefield, Maine, specializing in small batch artisanal Koji and Miso. We hope to share the taste of traditional Japanese food with you, and dedicate true gratitude to our ancestors, all the elements and creatures, and of course, countless amazing hard workers, microorganisms. @goenfermentedfoods