About Us
Our philosophy
At Symbiotic Cultures, we specialize in koji-based fermentation. We are microbial farmers, deeply committed to celebrating this ancient practice—honoring its past, embracing its present, and shaping its future. Our mission is to offer a unique culinary experience that seamlessly blends retail, dining, and education in the art of fermentation. We use organic, seasonal ingredients, working predominately Washington state farms for all of our products. Everything is unpasteurized, living products to keep all the great flavors and probiotic benefits intact and ever changing.
For us, fermentation is far more than a preservation technique—it’s a dynamic tradition that enriches flavors, promotes health, and fosters meaningful connections. Through exceptional food, immersive workshops, and a welcoming community, we invite everyone—from seasoned culinary enthusiasts to curious newcomers—to discover the wonders of fermentation.
Symbiotic Cultures is more than a place to eat; it’s a vibrant hub for exploring the art and science of fermentation. Together, we honor its ancient roots while embracing its boundless potential for the future.​​​​
What is koji?
You might be wondering—what exactly is koji? Think of it as the "mother" of our craft, much like a sourdough starter for bread or a scoby for kombucha. Scientifically known as Aspergillus oryzae, koji is a species of fungus that transforms grains and legumes into rich, umami-packed ingredients. It plays a central role in crafting iconic Japanese staples such as miso, soy sauce, and sake. This remarkable microbial process not only unlocks complex flavors but also enhances nutritional value, serving as the foundation of countless culinary traditions worldwide.​​​​
Participate in our glass recycling
Bring back your empty Symbiotic Culture's jars and bottles to the Ballard Farmers Market Stand on Sundays to receive a dollar credit per bottle/jar for your next purchase!
Michelle Pogostkin
Michelle Pogostkin began her journey into fermentation while pursuing a Bachelor’s degree in Anthropology at the University of Washington. During her final year, she participated in an exchange program in Italy, focusing on the Anthropology of Food. It was here that she discovered her deep passion for food and its role as a profound expression of human collaboration.
Inspired by this realization, Michelle decided to shift her career path and moved to Lyon, France, where she earned a Bachelor’s in Culinary Arts and Restaurant Management from Institute Paul Bocuse. Her studies included a year-long internship at Noma’s fermentation lab, a prestigious three-Michelin-star restaurant in Copenhagen, Denmark.
Returning to Seattle in the summer of 2021, Michelle launched Seattle’s first koji-based fermentation company. Her unique ferments are now featured in renowned Seattle establishments and farmers markets.
Jaimon Westing
Jaimon Westing began his culinary career in 2010, graduating from Le Cordon Bleu in Portland, OR. He moved to Seattle in 2014 to work with James Beard Award-winning chef Maria Hines at her acclaimed restaurant, Tilth, where he served as Sous Chef.
In 2016, Jaimon's career took off as he stepped into his first executive chef roles at No Anchor, Navy Strength, and Vinnie’s Wine Bar. His leadership earned the restaurants multiple James Beard Award nominations for three consecutive years.
In 2020, Jaimon was recognized as a Rising Star Chef by StarChefs. When the pandemic led to the closure of his restaurants, he seized the opportunity to enhance his skills in Copenhagen, working in Michelin-starred kitchens like Geranium and Restaurant Barr.
After a brief hiatus from the kitchen in 2022, Jaimon launched Amino, an eclectic and experimental fermentation-focused pop-up. Most recently, he opened the second location of Beast & Cleaver, 49th Street Beast at Fair Isle Brewing, where he served as Head Chef.
Contact
Reach out with any questions regarding our products and services, or fill out our contact form!