Producer

Gabe Garms is the founder of Creative Koji LLC, a Pacific Northwest-based artisanal miso producer rooted in over 15 years of fermentation obsession. His journey began after reading The Art of Fermentation, but it was the Noma Guide to Fermentation that redirected his focus toward making misos from unexpected ingredients, everything except soybeans. Based in Twisp, WA, Gabe brings a deeply interdisciplinary background to his craft: he co-founded Raven's Roots Naturalist School in Western Washington, where he spent over a decade teaching permaculture, ethnobotany, wild foraging, and wilderness survival. A knowledge base that informs his uniquely terroir-driven approach to fermented foods.

Creative Koji sources locally grown and organically sourced ingredients to create non-traditional miso flavors that reflect the Pacific Northwest's diverse culinary landscape. Their product line includes distinctive varieties such as black bean, pink bean, pumpkin seed, dandelion root, burdock root, and pink bean with king bolete mushroom, as well as experimental blends featuring wild foods and seasonal produce. Each batch is held to rigorous quality control standards, and they actively collaborates with restaurants and food enthusiasts to showcase miso's versatility beyond the pantry staple. Creative Koji also runs community workshops and tastings aimed at building a broader appreciation for fermented foods and local ingredients.