Japanese fermented food shows us way to sustainable eating

Preserved foods are foods that can be left at room temperature for an extended period of time and still be eaten, and they exist in all regions. Preserved foods can last longer by drying them, using salt, sugar and vinegar, or soaking them in oil or alcohol.

Among these, fermentation is the most familiar to the Japanese. For example, fermented foods such as soy sauce, miso, mirin and dried bonito flakes are essential to traditional Japanese cuisine as “umami.” Other examples include natto, sake and even “menma” (pickled bamboo shoots) found in ramen noodles. In Japan, the oldest fermented food is said to be “pickled gourd,” left over from the peak of the Nara Period (729-749).

Learning how to make miso

“JapaneseCooking101” is an YouTube channel that introduces a variety of Japanese home cooking. Miso is a fermented food that is an essential part of Japanese meal and has many health benefits. This video introduces how to make miso in an easy-to-understand way, so you can learn it from your home.

Experiencing traditional fermented food making

The guesthouse SHUBOU is located on the premises of a traditional sake brewery that has been in operation since the Edo period. Here, visitors can experience making fermented ingredients using koji, the raw material used to make sake. This facility is recommended for those who want to learn about fermentation while having fun together.

HAKKO Department allows us to try fermented food

The word, “hakko,” means “fermentation” in Japanese. HAKKO Department is the store where you can find everything about fermentation, including unique fermented foods, ingredients and alcoholic beverages from all over the world. The physical store is located in Shimokitazawa, Tokyo, and you can also purchase fermented foods through their online store .

Preserved foods contain the wisdom of our ancestors in stockpiling food and are useful in times of food shortages. It also includes the knowledge of making full use of nature’s bounty, for example, using up all the bones and organs of fish. Therefore, the wisdom of our ancestors is of great value to be passed on to future generations from the perspective of sustainability.