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－

Fermented Foods

Japanese & Fermented Culture

Health & Food

Part 10: Hirota’s Homemade Dried Veggies

Mar 05,2015
Japanese & Fermented Culture

Health & Food

A Tour of Set-Net Fishing in Tokyo Bay

Jan 09,2015
Japanese & Fermented Culture

Graceful and Cultured Dining Etiquette

Jan 08,2015
Fermented Foods

Japanese & Fermented Culture

Health & Food

The New Year in Niigata City, Niigata, Begins with Noppe Soup and Shiobiki Salmon

Dec 12,2014
Health & Food

Fermented Foods

Japanese & Fermented Culture

Part 9: Pick Up Preserves from Around the Country in Tokyo — Murakara Machikara Kan, Chiyoda Ward, T

Nov 12,2014
Japanese & Fermented Culture

Elegant and convenient uses for versatile kaishi paper sheets

Oct 10,2014
Fermented Foods

Japanese & Fermented Culture

Health & Food

Okinawan breakfast suggestions from a Michelin-starred restaurant

Sep 10,2014
Japanese & Fermented Culture

How to Handle Chopsticks and Dishes Elegantly during Your Meal

Aug 08,2014
Fermented Foods

Health & Food

Japanese & Fermented Culture

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

Aug 07,2014
Health & Food

Japanese & Fermented Culture

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

Jun 12,2014
Japanese & Fermented Culture

Health & Food

Fermented Foods

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo

May 08,2014
Japanese & Fermented Culture

Health & Food

Basics of Washoku

Apr 11,2014
Fermented Foods

Japanese & Fermented Culture

Health & Food

“Breakfast is life”: An interview with Mukasa Chieko

Mar 13,2014
Fermented Foods

Japanese & Fermented Culture

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

Feb 07,2014
Japanese & Fermented Culture

Health & Food

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

Part 10: Hirota’s Homemade Dried Veggies

A Tour of Set-Net Fishing in Tokyo Bay

Graceful and Cultured Dining Etiquette

The New Year in Niigata City, Niigata, Begins with Noppe Soup and Shiobiki Salmon

Part 9: Pick Up Preserves from Around the Country in Tokyo — Murakara Machikara Kan, Chiyoda Ward, T

Elegant and convenient uses for versatile kaishi paper sheets

Okinawan breakfast suggestions from a Michelin-starred restaurant

How to Handle Chopsticks and Dishes Elegantly during Your Meal

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

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

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo

Basics of Washoku

“Breakfast is life”: An interview with Mukasa Chieko

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

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

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

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 10: Hirota’s Homemade Dried Veggies

A Tour of Set-Net Fishing in Tokyo Bay

Graceful and Cultured Dining Etiquette

The New Year in Niigata City, Niigata, Begins with Noppe Soup and Shiobiki Salmon

Part 9: Pick Up Preserves from Around the Country in Tokyo — Murakara Machikara Kan, Chiyoda Ward, T

Elegant and convenient uses for versatile kaishi paper sheets

Okinawan breakfast suggestions from a Michelin-starred restaurant

How to Handle Chopsticks and Dishes Elegantly during Your Meal

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

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

Part 7: Otsukemono Hamashoku, Chofu, Tokyo

Basics of Washoku

“Breakfast is life”: An interview with Mukasa Chieko

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

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

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

Part 7: Otsukemono　Hamashoku, Chofu, Tokyo