Home

JAPANESE TRADITION TO YOUR TABLE

Aedan brings Japanese fermented foods that are essential to flavor and health of every traditional Japanese meal to your table. We hand craft these foods in small batch, bringing you the foundation you need to craft fresh, healthful meals for you and your family.

Our cornerstone product is hand-crafted fresh koji (Aspergillus oryzae) Koji is a natural, enzyme rich ingredient that is the starter to make miso, soy sauce, sake, shochu, mirin and vinegar. Using Aeden’s fresh handmade Koji and Koji projects you can craft numerous nourishing meals loaded with Umami.

Our goal is help you create harmony in your family, body, taste and environment by sharing these Japanese traditional products to an American market. We hope to do this in the following way.
Harmony for the family table
Provide ingredients that are low maintenance, easy way to infuse flavor and healthy into every dish you feed your family.

Harmony for your body
Build strong immune system and prevent food allergies by helping the digestive system with probiotics in fermented foods. Using Koji also lowers your salt intake, as you can use 50% less salt to get the same flavor.

Harmony for Taste
Koji is a super effective natural marinade for tenderizing and enhancing meats, and the secret ingredient to bring out the Umami taste in meats and fish.

Harmony for environment
The fermented nature of the products provide easy food preservation without refridgeration! The natural ingredients and simple production process of Koji is gentle to the environment.

MADE FROM THE VERY BEST

Our products use the finest natural, non GMO and certified organic ingredients available and are small batch crafted by hand. Koji is steamed rice that has been germinated with koji-kin. Koji-Kin (Aspergillus Oryzae), creates several enzymes as it propagates the rice kernel. The results are probiotic, unpasteurized, rich in enzymes, with no preservatives and no artificial anything.

At Aedan we create small batches of Koji by hand, using the highest quality, organic rice from Koda farms. An artful combination of water, heat and environmental aspects creates rice grains with a light frosting and a sweet nutty scent.

To make our artisanal miso, we then mix the fresh koji with an various beans and grains and referment to provide you a range of choices - from traditional to exotic.

We offer both Koji and Miso that may be used in your home cooking and highly recommend you also try making your own miso. (We can teach you how!)

UNLEASH THE UMAMI

The beauty of fermentation is you get more layers of flavor, increased nutrition, and increased preservation – all in one act,
When koji is used in food preparation, the enzyme proteases breaks down proteins to produce amino acids including glutamate. This amino acid is responsible for umami, a rich, savory flavor that makes food taste delicious. The taste of umami combined with other tastes rounds out the flavor of any dish. Amylase, which is another koji’s enzyme, breaks down starches to produce simple sugars such as glucose thus adding a salty sweet flavor to meats and other proteins.
The Japanese have traditionally made full use of this technique of harnessing microorganisms to produce and preserve diverse foods under the extreme conditions of Japan’s 4 seasons. At the foundation of this culture there is koji in various forms, including rice koji, barley koji, and bean koji. Some sample ways you may get umami from Koji and miso in your dishes is as follows:

Marinate chicken with koji to create a sweet savory roast chicken
Top the miso on a riceball or as a vegetable dip for some humble nutty flavor.

Add to miso to salad dressings to add an earthy depth to your salads.
Mix miso with olive oil and crushed garlic as a marinade to your meats.

UNLOCK THE HEALTHY POTENTIAL

The benefits of using Aedan’s fermented products is that you can enjoy real Japanese healthy foods easily. It eliminates gluten, enhances the flavor of ingredients, adds amino acids, isoflavones, essential enzymes and increases foods nutritional value without any processing or additives. It’s ability to break down enzymes leads to better flavor, easier digestion and less sodium in your meals. Fermented products also helps strengthen your immune system and the breakdown of enzymes allows for easy digestion. As our products are made using the finest natural, non-GMO and certified organic ingredients, we hope to bring wholesome ingredients that help you make nutritious meals for the family.

After the 2011 earthquake in Japan, Shio-koji gained popularity for its traditional history of improving immune systems. Our other fermented products have also been noted for their health benefits and have been part of the traditional Japanese diet for thousands of years. We hope you may use these products in your meals to help harness the power of fermented foods.

UNLOCK THE HEALTHY POTENTIAL

The name Aedan ‘叡伝’ comes from two Kanji characters, ‘叡’ means wisdom, ‘伝’means hand down (as information) from generation to generation. Our founder, Mariko, creates small batch fermented products using the knowledge passed down from her Grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of San Francisco.

In 2011 after the devastating Tsunami struck Japan, our founder, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in Japanese mother’s and friends community. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line.

LA COCINA

In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line. La Cocina is a ground-breaking business incubator designed to reduce the obstacles that often prevent entrepreneurs from creating successful and sustainable small businesses. By providing shared resources and an array of industry-specific services, business incubators ensure small businesses can succeed. La Cocina follows this model by providing commercial kitchen space and technical assistance focusing on low-income women and immigrant entrepreneurs who are launching, growing and formalizing food businesses.

Our Team

Team Captain: Mariko Grady
In 2011 after the devastating Tsunami struck Japan, our founder, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in Japanese mother’s and friends community. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line.

Team Member

• Kaori Drome
• Sattee Fujimoto / YouTube Channel
• Megumi Konishi
• Sachiyo Shelton
• Eri Shimizu / YouTube Channel
• Mihoko Sugino
• Kana Koa Weaver / YouTube Channel
• Kyoko Yoshida

History

2022

　　　　　　　　　　　　　　　　
• 04/14, [News] Aedan's new Koji Kitchen featured on the "SF Chronicle"
• 02/08, [News] Aedan's owner Mariko Grady on the "The Asahi Shimbun GLOBE+"
• 02/07, [News] Aedan's owner Mariko Grady on the "J weekly"

2020

• 04/10, [News] Aedan's owner Mariko Grady on the "Sakura Radio" at "Kira Kira Sattee"
• 03/12, [Class] "Miso making" at “Stonemill Matcha”.
• 02/16, [Class] "Miso making" at “Preserved”.

2019

• 12/10, [Catering] at "Asian Art Museum”.
• 12/02, [Class] "Miso making" at “Belmont”.
• 10/20, [Class] "Miso making" at “Preserved”.
• 09/21, [Catering] at "West Sunset Playground".
• 09/05, [Class] "Fermented NightLife" at “California Academy of Sciences”.
• 08/25, [Class] "Miso making" at “JCCCNC”.
• 08/04, [Class] "Miso making" at “Preserved”.
• 07/12, [Catering] at "Google".
• 06/17, [News] Aedan on the "Article" at “npr”.
• 06/04, [News] Aedan on the "Cooking Book" at “WeAreLaCocina”.
• 06/02, [Class] "Miso making" at “Preserved”.
• 05/31, [Catering] at "Special Symposium: Arts and the Environment".
• 05/31, [Pop-up] Cafe at “Gift Nosh”.
• 05/24, [Pop-up] Cafe at “Gift Nosh”.
• 05/17, [Pop-up] Cafe at “Gift Nosh”.
• 05/10, [Pop-up] Cafe at “Gift Nosh”.
• 05/05, [Class] "Miso making" at “Mt. Shasta”.
• 04/07, [Class] "Miso making" at “Preserved”.
• 03/20, [Class] "Miso making" at “BDK America”.
• 03/11, [Catering] at Movie "Beyond the Waves" screening event in SF, Millennium School.
• 03/08, [News] Article at “CUESA”.
• 02/24, [Class] "Cooking with Doburoku Workshop" at “JCCCNC”.
• 02/10, [Class] "Miso making" at “Preserved”.
• 01/03, [News] Aedan on the Radio at “KALW 91.7fm”.

2018

• 12/09, [Others] "Aedan year-end party" at “Sattee”.
• 09/09, [Class] "Miso making" at “Preserved”.
• 09/06, [Class] "Fermented NightLife" at “California Academy of Sciences”.
• 08/26, [Class] "Miso Making Workshop" at “JCCCNC”.
• 07/19, [Catering] at "Asian Art Museum”.
• 07/08, [Class] "Cooking with Koji Workshop" at “JCCCNC”.
• 06/24, [Class] "Miso making" at “Preserved”.
• 06/03, [Class] "Miso making" at “Sattee”.
• 06/01, [Catering] at private home party.
• 05/30, [Class] "Miso making" at “Sattee”.
• 05/29, [News] Article at “THE EPOCH TIMES”.
• 05/24, [Catering] at "Talk & Live Show by Yohei Miyake".
• 05/08, [News] Aedan on the Radio at “KALW 91.7fm”.
• 05/07 - 08, [Pop-up] "Radio Special" booth at "Rainbow Grocery Cooperative".
• 03/29, [News] Documentary Video at “NBCNEWS”.
• 03/28, [Catering] "The Homemade Heart of Onigiri with Aedan & ONIGILLY" at “TOTO Concept 190”.
• 03/27, [Catering] at “GitHub”.
• 03/25, [Class] "Miso making" at “Preserved”.
• 02/25, [Class] "Hinamatsuri Japanese Girls’ Day Cooking Workshop" at “JCCCNC”.
• 01/29, [News] Article at “FOOD & WINE”.
• 01/28, [Class] "Miso making" at “Preserved”.
• 01/21 - 22, [Pop-up] booth at "Fancy Food Show San Francisco".
• 01/19, [News] "Country Miso" has won the Good Food Award.

2017

• 12/30 - 31, [Catering] "Fermented Symposium 2017" at “Theater of Yugen”.
• 12/17, [Pop-up] Aedan booth "SFMade Holiday Gift Fair" at “CCA”.
• 12/17, [Class] "No Gate Tea's 2nd Annual Year End  Party 2017" at “BDK America”.
• 12/10, [Others] "Aedan year-end party" at “Sattee”.
• 12/03, [Pop-up] Aedan booth at “Netflix” in San Jose.
• 11/13, [Class] "Unlocking Umami: Cooking Lecture and Light Dinner" Dashi class at “JCCCNC”.
• 11/12, [Catering] "Terakoya Aedan Fermented" Takashi Tomita talk show and movie appreciation comes with Aedan fermented lunch box" at “Sattee”.
• 10/29, [Class] "Terakoya Aedan Fermented" Miso Making class at “Sattee”.
• 10/19 - 20, [Catering] and performance at Voices from the kitchen.
• 10/15, [News] Mariko Grady performance at SF street foods festival.
• 10/01, [Class] "Miso making" at “Preserved”.
• 09/26, [Class] "Miso making" at “Mill Valley Public Library”.
• 09/20, [Class] "Two Japanese wisdom of nourishments: making miso & matcha" at “BDK America”.
• 09/16, [Catering] to “The Fermentation Lab: A Tasting And Performance" at "Theater of Yugen”.
• 09/07, [Class] “Fermented NightLife” at “CA Academy of Sciences”.
• 08/27, [Class] "Koji work shop" at “Healdsburg SHED”.
• 08/23, [Class] "Introduction to Yakuzen & Cha-no-yu" at “BDK America”.
• 08/01, [Class] "Miso making" at “Mt. Shasta”.
• 07/28, [News] Our Kyoto Sweet Miso was featured at “SF Chronicles”.
• 07/27, [Catering] to “Flower" at "Asian Art Museum”.
• 07/20, [News] Our Chickpea Miso was featured at “Bon Appétit Magazine”.
• 07/16, [News] We joined to "Fermented Festival 2017" at “Santa Cruz Sky Park”.
• 07/14, [Catering] to “Air B and B" at "---”.
• 06/10, [Class] "Miso making" at “PRESERVED”.
• 05/10, [News] Article at “EATER San Francisco”.
• 05/09, [Catering] to “Smitten x La Cocina Ice Cream Taste Off" at "Smitten Ice Cream”.
• 05/08, [News] "Miso Madness, Killer Koji #2 featuring Aedan Fermented" at “Jardinière”.
• 05/07, [News] “Divisadero Farmers Market" start.
• 04/09, [Class] "Miso making" at “PRESERVED”.
• 04/06, [Catering] to “Chinese Medicine and Healing Foods" at "Asian Art Museum”.
• 03/28, [Pop-up] lunch at “MARLA Bakery Restaurant”.
• 02/27, [Class] "Miso making" at “Private House”.
• 02/15, [Catering] to "Big Private Party" at “Mint Plaza”.
• 01/22, [Class] "Miso making" at “PRESERVED”.

2016

• 12/31, [Class] "Miso making" at “Theater of Yugen”.
• 12/17, [Others] "Aedan year-end party" at “Sattee”.
• 12/09, [Catering] to "Big Private Party" at “Mint Plaza”.
• 11/15, [News] “Country Miso” nominated as a finalist at “Good Food Awards 2017”.
• 11/01, [Catering] to “Union Bank”.
• 10/16, [Class] Koji workshop “Japanese Fermented Food with Mariko Grady” at “SHED”.
• 10/09, [Class] "Miso making" at “PRESERVED”.
• 09/22, [Catering] to "Private Party" at “La Cocina”.
• 09/09, [News] Aedan website renewal.
• 09/04, [News] Article at “San Francisco Chronicle”.
• 09/01, [News] Regular spot start at Ferry Building Farmers Market.
• 09/01, [Class] “Fermented NightLife” at “CA Academy of Sciences”.
• 09/01, [News] Aedan, LLC start.
• 08/31, [News] Divisadero Farmers Market end.
• 08/13, [Pop-up] “La Lucha de La Cocina” at “Pier 70”.
• 07/16, [Pop-up] Aedan booth at “Netflix” in San Jose.
• 07/07, [Class] “Priceless Pork Berry” at “Asian Art Museum”.
• 07/02, [Catering] to "Private Wedding Party" in Pasadena LA.
• 05/19, [Catering] to the opening event of “The Restaurant of Many Orders” at “Fort Mason Center”.
• 05/03, [Class] "Miso making" at “18 Reasons”.
• 04/30 - 05/01, [Class] Aedan presents “Wood carving WS with Koga” at “Terakoya Aedan”.
• 04/22, [Pop-up] dinner "Aedan Pop-up" at “18 Reasons”.
• 04/14, [Class] “Aedan Koji Fermented” at “Asian Art Museum”.
• 04/07, [Catering] to "Private Meeting" at “La Cocina”.
• 03/25, [Pop-up] shop “Google Maker's Fair” at “the MARKET”.
• 03/16, [Catering] to "Private Party" at “La Cocina”.
• 03/10, [Pop-up] dinner at “Eatwith San Francisco”.
• 03/03, [Class] "Miso making" at “18 Reasons”.
• 02/11, [Class] "Miso making" at “Private House”.
• 02/05, [Class] Aedan Presents “Fermented Lunch with Tacco” at “Terakoya Aedan”.
• 02/01, [Class] "Miso making" at “Terakoya Aedan”.
• 01/17, [Pop-up] booth at "Fancy Food Show San Francisco".

2015

• 12/12, [Others] "Aedan year-end party" at “Sattee”.
• 11/08, [Class] Aedan presents “Wood carving WS with Koga” at “Terakoya Aedan”.
• 10/17, [Class] “Japanese Bento Box with Fermented Foods” at “SHED”.
• 09/03, [Class] “Fermented NightLife” at “CA Academy of Sciences”.
• 08/28, [Class] Koji workshop at “Japan Society of North CA”.
• 08/24, [Class] "Miso making" at “18 Reasons”.
• 08/15 - 08/16, [Pop-up] "Aedan Miso Cafe" at “Pier 70”.
• 08/13, [Class] “Fermented NightLife” at “CA Academy of Sciences”.
• 07/31, [Pop-up] dinner "Aedan Pop-up" at “18 Reasons”.
• 07/11, [Class] "Making Japanese Bento Box" at “SHED”.
• 05/02, [Pop-up] booth at “Njeri morning glory spring festival” in San Jose.
• 05/01, [Class] "Koji Workshop" at “SHED”.
• 04/20, [Class] “How to build a bento box” at “18 Reasons”.
• 04/18, [Catering] “Food & Farm film fest: TAMPOPO” at “Roxie Theatre”.
• 03/22, [News] Bulk selling start at “Rainbow Grocery”
• 03/02, [Pop-up] dinner "Aedan Pop-up" at “18 Reasons”.
• 02/28, [Class] "Miso making" at “Terakoya Aedan”.

2014

• 12/05 - 12/07, [Pop-up] booth "Holiday gift fair" at “Ghirardelli Square”.
• 12/01, [News] Aedan new package label start.
• 11/29, [Pop-up] booth at “Bluxome Street Winery”.
• 11/22, [Pop-up] booth “38 Makers” at “580 7th st”.
• 09/21, [Pop-up] booth at “Eat Real Festival”.
• 09/05, [Pop-up] dinner "Aedan Pop-up" at “18 Reasons”.
• 08/23, [Class] "Japanese fermented food WS" at “Japan Society of North CA”.
• 07/29, [News] Article at "SF Gate"
• 07/21, [News] Article at “San Francisco Chronicle”.
• 07/21, [Pop-up] dinner "Aedan Pop-up" at “18 Reasons”.
• 07/01, [News] Divisadero farmers market start.
• 06/23, [Catering] to "Birthday Party" at “Private House”.
• 05/15, [News] Article at “Chowhound”.
• 05/06, [Class] Aedan presents “Healthy Vegetables Plate WS with Ryoya” at “Terakoya Aedan”.
• 04/23, [Class] Aedan presents “Wood carving WS with Koga” at “Terakoya Aedan”.
• 02/27, [Catering] to “Cibo Matto Band”.
• 02/24, [Class] "Fermented Cooking" at “Kitchen on Fire”.
• 02/22, [Class] “Miso making with kids” at “Private House”.
• 02/10, [Class] "Fermented Cooking" at “Guinea Pig”.
• 02/08, [Class] Aedan presents “Vegetarian cooking (Shojin) with Tanahashi” at “Terakoya Aedan”.
• 02/01, [Catering] "Organic breakfast service" to “Private House” start.

2013

• 12/15, [Pop-up] booth "Small Business Holiday Gift Fair" at “Crocker Galleria”.
• 09/12, [News] Aedan website start.
• 08/19, [Pop-up] "San Francisco Street Food Festival" at "Folsom st Mission District".
• 08/03, [Class] Aedan presents “Wood carving WS with Koga” at “Terakoya Aedan”.
• 05/30, [News] Article at "SF Gate"
• 05/21, [News] Article at “SF Gate”.
• 05/20, [Class] "Miso making with kids" at “Terakoya Aedan”.
• 05/17, [News] Article at "SF Gate".
• 04/06, [News] Ferry building farmers market start.
• 04/01, [News] Aedan start.

2012

• 05/01, [News] Joined the incubator kitchen program at “La Cocina”.

2011

• 04/01, [News] Mariko start selling organic fermented food to fundraise for Tohoku Earthquake.