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Mariko Grady and team
About
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. Aedan brings the traditions of healthy and flavorful Japanese cuisine to the table with fermented foods such as miso, koji, and amazake.
Sourcing
All products are hand-crafted in small batches, using organic rice from Koda Farms and the highest-quality soybeans.
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, homemade miso.
Location
San Francisco, California
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Nana Joes was named after Michelle’s grandparents; Nana is what she called her grandmother, and both of her grandfathers were named Joseph.
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About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »
