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. 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 hand-crafted in small batches, using organic rice from Koda Farms and the highest-quality soybeans.
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.
San Francisco, California
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »