Fermentation Tourism Nippon— A Journey to Rediscover Japan through Fermentation
This event has ended.
Today Japanese food culture draws attention from all over the world. The secret of its uniqueness lies in the presence of fermented foods making use of the power of microorganisms in the land. In various parts of Japan, there are many unique local fermentation cultures that cannot be categorized with existing daily used classic products such as sake, miso and soy sauce. In the “Fermentation Tourism Nippon” project, we unveil these hidden local fermented products rooted in various parts of Japan from 47 prefectures. We will clarify the importance of fermentation in Japan and the diversity of Japanese food culture not only from the practical aspect of savor and health but from the viewpoint of history and spirituality.
from April 26, 2019 to July 08, 2019
Exhibition Hours: 11:00–20:00