Creative Koji

08/01/2026

I just put out a video on 4 different methods to ferment Saskatoon berries. I turn them into vinegar, amazake, sauerkraut and a simple lacto ferment. These methods also work with almost any berry or fruit and we’ll be covering them and much more in the upcoming Wild Fermentation Immersion. There are still spots left and you can sign up for individual classes or all 4 at a discount. The video can be watched at https://youtu.be/ccW44AtgLS8.

07/26/2026

I made a new video on 4 different methods to ferment saskatoon berries. I turn them into vinegar, amazake, sauerkraut and a simple lacto ferment. These methods also work with almost any berry or fruit.

Harvesting wild saskatoon berries (Amelanchier alnifolia), otherwis...

07/18/2026

Red bean shoyu is back in stock at the methowvalleyfarmersmarket today. It’s made with Sonora soft white wheat berries from Bluebird Grain Farms | Organic Ancient Grains. Stop by and try some!

07/01/2026

I wanted to take a minute and thank all of the restaurants and stores that have carried my misos over the last couple of years. Thanks for taking a chance on a small business and I will forever be appreciative. Here is the list and please support Creative Koji by supporting these businesses.
Casia Lodge & Ranch Glover Street Market Methow Valley FoodShed The Mazama Store The Methow Store Aspen Grove Home twisPasta Thousand Tree Kitchen: Joanne Canlis Farmstand Local FooCanlismFarmstand Local FoodstSalmonberry Goods-Tonasket Natural Foods Co-opdSage Mountain Natural FoodsVManaXblackbear クマ - PRESAVE MIXTAPE NOW Beast & CleaveroLone Pine Fruit & Espresso Bear Foods Natural MarketiOlympia Food Co-opiCommunity Food Co-opTSkagit Valley Food Co-opLThe Skagit TableTESTELLEkLINC FoodsiWILLOWTREE Market 📍Bainbridge IslandaLincoln Park Grocery Chimacum Corner Farmstand

06/13/2026

I’m at the methowvalleyfarmersmarket today from 9am-12pm so stop by and try some of our new misos. We also have our last batch of pink bean shoyus for sale as well. foods

06/02/2026

I’m excited to be teaching my first miso making workshop in Skagit County at on June 24! I’ll thoroughly go over the miso making process and students will go home with their own black bean miso to ferment for 10 months. I’ll also cover how to incorporate miso into your cooking and you’ll get to sample 4 different miso inspired dishes. You can register for this class at: https://tables.toasttab.com/the-skagit-table/experience/miso-making-class-with-fermentation-specialist-gabe?partySize=2&dateTime=2026-06-24T18:00:00.000-07:00

05/23/2026

I have 2 new miso flavors at the today: roasted chicory root and masa harina. I also have pink bean shoyus back in stock so stop by and say hello.

05/16/2026

I’ll be teaching a free fermentation workshop at the Winthrop Library () on June 13 from 3-4:30pm. I’ll cover everything you need to know to easily and confidently create your own ferments at home. Plus there will be all kinds of delicious samples of lacto ferments, kombuchas, misos, tempeh and shoyu. Hope to see you there!

05/14/2026

I’ve changed the miso of the month program so you can now order for just one month instead of making a 3 month commitment. These misos are the very best of my small experimental batches and are only available for purchase through the Miso of the Month program. This month, I’m releasing two of the most unusual and memorable medicinal misos to come out of my recent fermentation experiments: Schisandra berry and black bean miso & Elderflower and black bean miso. There are only 20 orders available for this month since both misos were made in very small batches and won’t be available again for some time. Local pickup in Winthrop will cost $25 and to have it shipped will cost $35. Order while they are still available at creativekoji.com/miso-of-the-month.