Aedan Fermented Foods | CUESA

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Aedan Fermented Foods





Mariko Grady and team


Following the earthquake that devastated Japan in 2011, Mariko Grady started selling her homemade miso throughout the Bay Area to raise money to donate to victims in her home country. Mariko found that there was a hunger for her handcrafted ferments, so in 2012, she applied to La Cocina’s food business incubator program to formalize her cottage food operation. In 2022, she opened her own kitchen at 613 York Street in San Francisco. Aedan brings the traditions of healthy and flavorful Japanese cuisine to the table with fermented foods such as miso, koji, and amazake.


All products are handcrafted in small batches, using organic rice from Koda Farms and fresh organic koji, a natural, enzyme-rich ingredient.

Fun Fact

Mariko was formerly a performance artist and would travel internationally with her theater troupe. She attributes her good health in these busy times to her nutrition-packed, Japanese fermented foods.


San Francisco, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »