People

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. 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.

Sourcing

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