MycoSymbiotics Koji-Fermented Maitake Mushroom Salt

A collaboration with Nashville’s Original Fun Guy, Allen L. Davies III

Elevate any dish with this deeply umami, terroir-driven finishing salt born from wild foraging, heirloom agriculture, and the art of koji fermentation.

We built this hybrid koji using three heirloom Masienda corns, Bolita Blanco, Amarillo, and Conico Azul, saved from the nixtamalized masa that Allen mills at Maiz. Instead of letting the leftover masa go to waste, it becomes the foundation for a thriving koji culture.

To enrich the flavor, we blended in Charleston Gold rice and Jefferson Red rice from Anson Mills, along with a 50/50 pair of heritage legumes: Sea Island Peas (Anson Mills) and Amarillo Beans (Masienda). The result is a nutrient-dense, aromatic substrate that produces a koji unlike anything else.

For the mushroom element, the MycoSymbiotics team foraged wild Hen of the Woods (Maitake) at peak maturity, bringing rich glutamates and deep forest aromatics to the blend.

Everything is finished with Tierra Oaxaca sea salt, traditionally harvested by solar evaporation in hand-pressed sand pits. The mineral imprint of the sand adds a distinct Oaxacan terroir that you can immediately taste.

Flavor Profile

Savory, nutty, lightly sweet, full-bodied umami with an earthy forest backbone and subtle heirloom-corn aromatics.

Use It For

• Finishing ramen and broths
• Grilled meats and vegetables
• Roasted potatoes, eggs, popcorn
• Sourdough, focaccia, compound butters
• Seasoning mushrooms and wild foods
• Chef-level depth in everyday cooking

Batch Details

Small-batch, hand-foraged, heirloom-based, koji-fermented.
Packaged in 4 oz glass jars.