Meet Wei Wei
Wei Wei first perfected her family's recipe when she was just seven years old in Chongqing. When she came to the United States, she carried jars of her homemade beans everywhere she went—and everyone who tasted them asked for more. Today, every jar is still made by her family, in small batches, in California.
“From nature to culture.”
The team behind the jar
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Wei Wei
Founder
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Erik Rapaport
Co-founder
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Ty Rapaport
Strategy & Operations
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Lucas Rapaport
Customer Outreach & Sales
A cherished home recipe
Long before it became a magical tasty brand, Funky Beans was a cherished home recipe created in Chongqing, China. Crafted from a childhood recipe, it blends traditional natural fermentation with a bold Sichuan ma-la flavor profile. Made with no chemical preservatives or additives, this 100% vegan, multi-purpose condiment was born from a passion for preserving natural ingredients and elevating the taste of any dish.
The story behind its unforgettable name began in 1990, when Monty Levenson stayed at Wei Wei's parents' apartment. During his month-long visit, Monty enjoyed these home-cooked fermented beans every day.
“Those funky-tasting beans”
In 1992, after Wei Wei immigrated to the United States, Monty reached out with a nostalgic craving, asking if she could make more "those funky-tasting beans."
What Monty called "funky" is the deep, multi-layered complexity created by authentic slow fermentation and rich Sichuan spices. It's a worldwide-compatible enhancer. One spoon, and every food becomes gourmet.
The name stuck, and for over 36 years, Funky Beans has transformed from a personal comfort food into a magical tasty gift shared with friends and food lovers across cultures worldwide.
From home comfort to global kitchens: Wei Wei's journey
For Wei Wei, cooking is not just about food – it's about home.
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Age 7
A family recipe, perfected
Wei Wei first perfected her family's recipe in Chongqing when she was just seven years old.
Hot pot night at home in Chongqing -
New home
A jar in every bag
When she came to the United States, she found herself struggling with unfamiliar cuisine. To bridge the gap, she carried jars of her homemade beans everywhere she went, using them as her daily flavor companion. Soon, people around her took notice—when they saw Wei Wei spooning her sauce onto almost every dish, they asked for a taste.
One spoon was all it took!
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Every year
A gift that traveled the world
Friends began begging her to make extra batches. What started as personal comfort food grew into a heartwarming annual tradition: every year, Wei Wei prepared large amounts of Funky Beans and shipped them as gifts to friends across the globe. For years, everyone urged her to sell it—but without a business background, she didn't know how to turn a home recipe into a product.
Picnics and toasts with friends -
2020
Block parties in San Francisco
The true turning point arrived during the COVID-19 lockdowns. To stay connected while social distancing, neighbors organized outdoor block parties, and Wei Wei brought large, simmering pots of Funky Beans to share. Among her neighbors was Professor Andre Marquis, a director at the UC Berkeley Haas School of Business. Astounded by the rich flavor, he insisted her creation was too exceptional not to be shared with the world, encouraging her to apply to the UC Berkeley Launch accelerator program.
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Today
From home comfort to global kitchens
Today, supported by the UC Berkeley Haas ecosystem, Wei Wei is officially transforming her childhood recipe and global gifting tradition into a market-ready business.
“From nature to culture.”
Cooking, laughing, sharing
Tastings at the market table and in stores around the Bay.
Ready for your first spoonful?
Small-batch, family-made, and ready to make tonight's dinner a whole lot funkier.
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