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－

Japanese & Fermented Culture

How to Handle Chopsticks and Dishes Elegantly during Your Meal

Aug 08,2014
Fermented Foods

Japanese & Fermented Culture

Health & Food

Part 8: Okinawan preserved food: Akasaka Tantei, Minato-ku, Tokyo

Aug 07,2014
Japanese & Fermented Culture

Health & Food

Add Color to Summer with Porcelains

Jul 11,2014
Fermented Foods

Fermented Seasonings

Japanese & Fermented Food Recipes

Japanese & Fermented Culture

Nukazuke Pickles: Simple Joys of Rice Bran Fermentation

Jun 13,2014
Japanese & Fermented Culture

Health & Food

Tamago Kake Gohan (Raw Egg Over Rice), A Popular Breakfast for Departing Passengers at Haneda Airpor

Jun 12,2014
Japanese & Fermented Culture

Health & Food

Japanese Local Cuisine: Bonds in Fishing Village Meals

May 09,2014
Fermented Foods

Japanese & Fermented Culture

Health & Food

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo

May 08,2014
Health & Food

Japanese & Fermented Culture

Basics of Washoku

Apr 11,2014
Health & Food

Japanese & Fermented Culture

Fermented Foods

“Breakfast is life”: An interview with Mukasa Chieko

Mar 13,2014
Japanese & Fermented Culture

Health & Food

Bring the Warmth of Japanese Wood to Your Dining Table

Mar 12,2014
Fermented Foods

Japanese & Fermented Culture

Part 6: Katsuobushi (Dried Bonito Flakes) — Fushitaka, Tsukiji (Chuo Ward, Tokyo)

Feb 07,2014
Japanese & Fermented Culture

Health & Food

Food as Medicine: Listen to Your Body, Adapt with Care

Feb 06,2014
Fermented Foods

Fermented Seasonings

Japanese & Fermented Food Recipes

Health & Food

Sake Lees & Sake Kasu: Fermented Flavor in Daily Cooking

Jan 10,2014
Japanese & Fermented Culture

Health & Food

Warm Table Settings for a Cold Winter’s Day

Dec 12,2013
Japanese & Fermented Culture

Health & Food

Breakfast at a Student Cafeteria for Just 100 Yen — Hakuoh University

Dec 11,2013

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

How to Handle Chopsticks and Dishes Elegantly during Your Meal

Part 8: Okinawan preserved food: Akasaka Tantei, Minato-ku, Tokyo

Add Color to Summer with Porcelains

Nukazuke Pickles: Simple Joys of Rice Bran Fermentation

Tamago Kake Gohan (Raw Egg Over Rice), A Popular Breakfast for Departing Passengers at Haneda Airpor

Japanese Local Cuisine: Bonds in Fishing Village Meals

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo

Basics of Washoku

“Breakfast is life”: An interview with Mukasa Chieko

Bring the Warmth of Japanese Wood to Your Dining Table

Part 6: Katsuobushi (Dried Bonito Flakes) — Fushitaka, Tsukiji (Chuo Ward, Tokyo)

Food as Medicine: Listen to Your Body, Adapt with Care

Sake Lees & Sake Kasu: Fermented Flavor in Daily Cooking

Warm Table Settings for a Cold Winter’s Day

Breakfast at a Student Cafeteria for Just 100 Yen — Hakuoh University

About “Hakkoubishoku”

Rankings

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

Food as Medicine: How to Regulate Your Diet for Well‑Being

The “vinegar sommelier” on what makes vinegar so special

Food as Medicine: Ways to Live Beautifully & Healthily

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

How to Handle Chopsticks and Dishes Elegantly during Your Meal

Part 8: Okinawan preserved food: Akasaka Tantei, Minato-ku, Tokyo

Add Color to Summer with Porcelains

Nukazuke Pickles: Simple Joys of Rice Bran Fermentation

Tamago Kake Gohan (Raw Egg Over Rice), A Popular Breakfast for Departing Passengers at Haneda Airpor

Japanese Local Cuisine: Bonds in Fishing Village Meals

Part 7: Otsukemono Hamashoku, Chofu, Tokyo

Basics of Washoku

“Breakfast is life”: An interview with Mukasa Chieko

Bring the Warmth of Japanese Wood to Your Dining Table

Part 6: Katsuobushi (Dried Bonito Flakes) — Fushitaka, Tsukiji (Chuo Ward, Tokyo)

Food as Medicine: Listen to Your Body, Adapt with Care

Sake Lees & Sake Kasu: Fermented Flavor in Daily Cooking

Warm Table Settings for a Cold Winter’s Day

Breakfast at a Student Cafeteria for Just 100 Yen — Hakuoh University

About “Hakkoubishoku”

Rankings

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

Food as Medicine: How to Regulate Your Diet for Well‑Being

The “vinegar sommelier” on what makes vinegar so special

Food as Medicine: Ways to Live Beautifully & Healthily

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo