About Us
Our philosophy
Symbiotic Cultures is a fermentation practice rooted in time.
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We work with koji-based fermentation to develop misos, garums, vinegars, and other pantry ferments. These foods are shaped through long fermentation and steady attention. Time does the work, and we decide when it’s finished.
We source organic, seasonal ingredients, working primarily with Washington State farms. Everything we produce is fermented in small batches and left unpasteurized, allowing each ferment to continue changing after it leaves our hands.
For us, fermentation is not just preservation. It’s a way of placing time in cooking, deciding where depth is built and where effort can fall away. Our products are meant to give cooks freedom: flavor that’s already settled and ready to use.
Symbiotic Cultures lives as a retail shop, a dining practice, and an educational space. Whether you’re opening a bottle at home, joining us for a meal, or spending time in a workshop, we hope the work feels approachable and grounded.
We honor the traditions that shaped these processes, not by copying them, but by continuing them, carefully, responsibly, and with restraint.
What is koji?
Koji is a cultivated mold grown on grains to produce enzymes used in fermentation. We work with Aspergillus oryzae, a microorganism that has been used for centuries in foods like miso, soy sauce, and sake.
When grown on cooked grains, koji produces enzymes that convert starches and proteins into sugars and amino acids. This process creates depth, savory complexity, and balance, without the need for added flavoring.
Koji isn’t a shortcut or an additive. It’s a way of doing the work earlier, allowing flavor to develop fully before it ever reaches the kitchen.
Michelle Westing
Michelle Westing 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 after graduating from Le Cordon Bleu in Portland, Oregon. In 2014, he moved to Seattle to work under James Beard Award winning chef Maria Hines at Tilth, where he advanced to Sous Chef.
In 2016, Jaimon stepped into his first executive chef roles at No Anchor, Navy Strength, and Vinnie’s Wine Bar. During his tenure, these restaurants earned multiple James Beard Award nominations over three consecutive years, reflecting a period of rapid professional growth.
In 2020, he was named a Rising Star Chef by StarChefs. When the pandemic forced the closure of his restaurants, Jaimon used the disruption as an opportunity to broaden his perspective, spending time in Copenhagen working in Michelin starred kitchens including Geranium and Restaurant Barr.
After a brief hiatus from the kitchen, Jaimon returned in 2022 with a renewed focus on fermentation. He launched Amino, an experimental pop up centered on modern fermentation techniques, and co-founded Symbiotic Cultures with his wife, Michelle Westing. A koji based fermentation shop rooted in tradition and driven by curiosity, bringing fermentation directly to your door, one ferment at a time.
Contact
Reach out with any questions regarding our products and services, or fill out our contact form!