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

Health & Food

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

Nov 08,2013
Japanese & Fermented Culture

Health & Food

Ritual Cuisine: Japanese Food Culture in Festive Dishes

Nov 07,2013
Japanese & Fermented Culture

Health & Food

Takako Endo on Building a Modern Arare Brand from Tradition

Oct 16,2013
Japanese & Fermented Culture

Health & Food

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

Sep 12,2013
Japanese & Fermented Food Recipes

Fermented Foods

Japanese & Fermented Culture

Health & Food

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

Aug 16,2013
Fermented Foods

Fermented Seasonings

Japanese & Fermented Culture

Health & Food

Shio Koji, Salted Koji & Japanese Food with a Koji-ya

Jul 12,2013
Japanese & Fermented Culture

Health & Food

Cool Table Settings for a Hot Summer’s Day

Jun 03,2013
Health & Food

Japanese & Fermented Culture

Food as Medicine: Everyday Eating for Wellness and Beauty

May 17,2013
Japanese & Fermented Culture

Health & Food

Fermented Foods

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

Apr 26,2013
Health & Food

Japanese & Fermented Culture

Food as Medicine: Ways to Live Beautifully & Healthily

Mar 22,2013
Japanese & Fermented Culture

Health & Food

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

Mar 15,2013
Fermented Foods

Fermented Beverages

Japanese & Fermented Food Recipes

Amazake: Discover the Delicate Charm of Japanese Sweet Sake

Feb 28,2013

Amazake ＆ Sweet Sake
Fermented Foods

Japanese & Fermented Culture

Health & Food

Part 2: Tsukudani Nihonbashi Funasa, Tokyo

Jan 21,2013
Japanese & Fermented Culture

Health & Food

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

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

Ritual Cuisine: Japanese Food Culture in Festive Dishes

Takako Endo on Building a Modern Arare Brand from Tradition

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

Shio Koji, Salted Koji & Japanese Food with a Koji-ya

Cool Table Settings for a Hot Summer’s Day

Food as Medicine: Everyday Eating for Wellness and Beauty

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

Food as Medicine: Ways to Live Beautifully & Healthily

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

Amazake: Discover the Delicate Charm of Japanese Sweet Sake

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

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