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Welcome to the world of fermentation!

Suddenly, do you know that in December 2013, “Japanese food; Japanese traditional food culture” was registered as a UNESCO Intangible Cultural Heritage?
The Japanese food boom has started, and many foreign tourists come to Japan to eat Japanese food in Japan. Indispensable for the Japanese food are traditional Japanese seasonings such as soy sauce, miso, mirin, and vinegar. All of these are fermented foods.It is no exaggeration to say that Japanese food uses not only seasonings but also many fermented foods, and without fermentation technology, there was no Japanese-only wonderful Japanese food culture.

The number of foreign tourists has increased year by year, and with the Tokyo Olympics and Osaka Expo approaching, there have been more opportunities to explain foreign cultures to foreigners.
For example, can you talk when explaining Japanese food?
Recently, Japanese people (especially young people) have been leaving Japanese food. If the number of people who have little knowledge of Japanese food increases, the history and charm cannot be conveyed to foreigners, and the Japanese food boom may leave and reduce the number of tourists. This site was created with the hope that you would like to know about fermentation as the first step in talking about the traditional Japanese food culture, and that more people can tell the appeal of foreigners.

How to around this site

This site is divided by 4 contents (“Basic knowledge” “Food” “Fermentation that save the world” “Summary”).
These button would help you to enjoy this site.

　　　　　　　　　　　　　　　

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