Japanese & Fermented Culture

Explore Japan's fermentation culture. Learn the history, roles, and health benefits of fermented foods and seasonings, and their impact on Japanese dietary habits.

Health & Food

Japanese & Fermented Culture

Cool Table Settings for a Hot Summer’s Day

Jun 03,2013
Health & Food

Japanese & Fermented Culture

Fermented Foods

Part 3: Himono (Dried Fish) — Maruaka Shoten, Yushima, Tokyo

Apr 26,2013
Health & Food

Japanese & Fermented Culture

The Form of the Ideal Japanese Breakfast Emerged from an Esteemed Hotel

Mar 15,2013
Health & Food

Japanese & Fermented Culture

Fermented Foods

Part 2: Tsukudani Nihonbashi Funasa, Tokyo

Jan 21,2013
Health & Food

Japanese & Fermented Culture

Part 1: Umeboshi (Pickled Plums) — Azuma Noen, Wakayama Prefecture

Dec 20,2012
Japanese & Fermented Culture

Health & Food

Starting the day with steaming hot Morning Porridge.Traditional Japanese flavors loved by all, inclu

Dec 20,2012

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.

History and tradition of Japan’s fermentation culture

Japan’s fermentation culture has a long history, dating back to the Nara era when the ancestors of miso and soy sauce were crafted. Fermentation techniques were developed to preserve agricultural produce and build a foundation to support our rich dietary culture. Traditional fermented foods have been passed on through the generations across Japan.

The appeal of the fermentation culture found in daily life

The culture of fermentation forms part of daily life, and extends beyond food to include the following:
Visit to saké breweries: Cultural tourism to experience traditional local saké-making processes
Fermentation skincare: Beauty products made from koji (rice malt)
Fermentation workshop: Popular event featuring miso-making experience and the production of fermented foods

Future and global expansion of the fermentation culture

Japan’s fermentation culture is increasingly attracting global attention. Soy sauce, miso, and koji mold seasonings are already popular ingredients in restaurants and households overseas, while advances in fermentation research are opening up new dietary possibilities. Japan’s fermentation culture is thus expected to offer a new, sustainable lifestyle for the future.

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

Fermentation is an essential part of the culture, underpinning the history, diet, livelihood, and future of Japan. If you enjoyed the present article, please visit the articles listed below for further details, such as on local fermentation cultures and the latest trends in fermentation. Let’s explore the deep world of fermentation!