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.

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