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. 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:  Shared Cultures Website: https://www.shared-cultures.com/  Shared Cultures IG: https://www.instagram.com/sharedcultures/  Eugenia Bone "Mycophilia" (Book): https://www.amazon.com/Mycophilia-Revelations-Weird-World-Mushrooms/dp/1609619870  Sander Katz (inspiration): https://www.wildfermentation.com/  "Noma Guide to Fermentation" (Book): https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184  Jeremy Umansky "Koji Alchemy" (Book): https://www.amazon.com/Koji-Alchemy-Rediscovering-Mold-Based-Fermentation/dp/160358868X  Russula Brevipes (Mushroom): https://www.mushroomexpert.com/russula_brevipes.html  Boletus Edulis (Mushroom): https://www.mushroomexpert.com/boletus_edulis.html