Hakkoubishoku : Discover Japan's fermented food culture - Marukome 発酵美食－日本のおいしい文化を語らうWebマガジン－

Health & Food

Japanese & Fermented Culture

Part 5: Hoshi-imo (Dried Sweet Potato Slices) — Kouta Shoten, Hitachinaka, Ibaraki

Nov 08,2013
Health & Food

Japanese & Fermented Culture

Discovering the Spirit of Shojin Ryori (Buddhist Cuisine) at a Zen Temple in the Sky — Taiyoji Templ

Sep 12,2013
Health & Food

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Foods

Part 4: Shuto (Fish Innards Pickled in Salt) — Shiino Foods, Odawara, Kanagawa

Aug 16,2013
Fermented Foods

Health & Food

Japanese & Fermented Culture

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
Health & Food

Japanese & Fermented Culture

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

Dec 20,2012

About “Hakkoubishoku”

In addition to its good taste, washoku (Japanese cuisine) is underpinned by a unique culture, including local dishes using a wide variety of seasonal ingredients, nutritionally well-balanced menus, and a spirit of respect for food while reducing waste. Fermented foods, such as miso, soy sauce, rice malt pickles and amazake, are essential components.
Built upon the climate and living environment of Japan, and with the wisdom of our health-conscious ancestors, fermented foods are a proud gastronomic culture of Japan and have been cherished and passed down through the generations.
Hakkoubishoku is a web magazine to rediscover the spirit, pride and greatness of Japan by focusing on dietary wisdom and culture developed over millennia.

Foods Promoting Healthy Immunity: How to Beat Your Body’s Unseen Foes

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

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

Part 5: Hoshi-imo (Dried Sweet Potato Slices) — Kouta Shoten, Hitachinaka, Ibaraki

Discovering the Spirit of Shojin Ryori (Buddhist Cuisine) at a Zen Temple in the Sky — Taiyoji Templ

Part 4: Shuto (Fish Innards Pickled in Salt) — Shiino Foods, Odawara, Kanagawa

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

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

Part 2: Tsukudani Nihonbashi Funasa, Tokyo

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

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

About “Hakkoubishoku”

Rankings

Experience Fermentation at WA-VISON and Rediscover the Greatness of Japanese Cuisine

Kamishima Aki’s Colorful Water Kimchi with Spring Vegetables. Good to the Last Drop of Brine.

Hacco bathing: making Japanese fermentation known across the globe

From Miso and Soy Sauce Brewing to a Craft Brewery: Ise Kadoya Brewery Continues to Take On New Chal

Culinary Researcher Ushio Rie Practices a Life of Strength & Bacteria Training to Keep Her Mind