Japanese and Fermented Culture: Diverse Traditions

Health & Food

Japanese & Fermented Culture

Microorganisms Turn Kitchen Waste into Compost, a Major Part of a Circular Lifestyle

Jan 20,2022
Health & Food

Japanese & Fermented Culture

Why rice porridge made with seven herbs is eaten on January 7

Dec 23,2021
Health & Food

Japanese & Fermented Culture

The Department of Fermentation Science: Where fermenters of the future come to learn

Dec 16,2021
Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Foods

Part 2: Chiaki Kotaro of Soto Recipe Shares Perfect Cold-Weather, Miso-Centered Camp Food Recipes

Nov 25,2021

Miso
Health & Food

Japanese & Fermented Culture

Fermented Foods

Part 1: Chiaki Kotaro of Soto Recipe, Which Unites His Many Experiences, on His Dad’s “Specials” and

Oct 28,2021

Natto
Health & Food

Japanese & Fermented Culture

Hacco bathing: making Japanese fermentation known across the globe

Oct 07,2021
Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Getting Fermentation to the Table More Effortlessly: Kagurazaka Hakko Bijindo’s Shimizu Shiori Share

Sep 30,2021
Japanese & Fermented Culture

Fermented Seasonings

Fermented Foods

Soy Sauce Select Shop Owner Takahashi Mantaro’s Thoughts on Soy Sauce Breweries and New Ways to Enjo

Jul 29,2021
Health & Food

Japanese & Fermented Culture

Fermented Foods

A Bowl at Misojyu that Rewrites the Concept of Miso Soup

Jul 15,2021

Miso

Deep Connection between Japanese Culture and Fermentation: The Power of Fermentation Underpins Tradition and the Future

Fermentation is a fundamental element of Japanese culture. From seasonings such as miso, soy sauce, vinegar, and saké to natto, pickles, and amazake, fermented foods play an essential role in the Japanese diet. The culture of fermentation even extends beyond the world of food and impacts craftwork, aesthetics, and the health industry. On this page, we highlight the appeal of fermentation and its various aspects in Japan’s culture.

Japanese & Fermented Culture

Microorganisms Turn Kitchen Waste into Compost, a Major Part of a Circular Lifestyle

Why rice porridge made with seven herbs is eaten on January 7

The Department of Fermentation Science: Where fermenters of the future come to learn

Part 2: Chiaki Kotaro of Soto Recipe Shares Perfect Cold-Weather, Miso-Centered Camp Food Recipes

Part 1: Chiaki Kotaro of Soto Recipe, Which Unites His Many Experiences, on His Dad’s “Specials” and

Hacco bathing: making Japanese fermentation known across the globe

Getting Fermentation to the Table More Effortlessly: Kagurazaka Hakko Bijindo’s Shimizu Shiori Share

Soy Sauce Select Shop Owner Takahashi Mantaro’s Thoughts on Soy Sauce Breweries and New Ways to Enjo

A Bowl at Misojyu that Rewrites the Concept of Miso Soup

Deep Connection between Japanese Culture and Fermentation: The Power of Fermentation Underpins Tradition and the Future

History and tradition of Japan’s fermentation culture

The appeal of the fermentation culture found in daily life

Future and global expansion of the fermentation culture

Want to know more about fermentation as part of Japanese culture?

Rankings

Which Foods Warm or Cool You? Choosing the Right Ingredients for Your Health

Hacco bathing: making Japanese fermentation known across the globe

The Gentle Sweetness of Sugar-Free Fermented Anko: For More than Just Japanese Confectionery

Exploring Natto, Japan’s Soul Food: How to Best Savor Its Gooey Power!

Part 9: Pick Up Preserves from Around the Country in Tokyo — Murakara Machikara Kan, Chiyoda Ward, T