Fermentation in Japan
From Ancient Traditions to Today’s Kitchen
Discover the invisible craft behind Japan's most essential flavors.
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Without fermentation, Japanese food would not taste the same. Koji, miso, soy sauce, sake, vinegar, and pickles have shaped its flavors and traditions for centuries. Fermentation in Japan travels to the producers, ingredients, and regions keeping this knowledge alive today. Atmospheric photography, stories, and recipes connect ancient craft with contemporary food culture and practical inspiration.
| Category: | Food & Drink |
|---|---|
| Editors: | gestalten |
| Authors: | Hiraku Ogura |
| Release date: | May 2027 |
| Format: | 21 x 26 cm |
| Features: | Full color, hardcover, stitch bound |
| Language: | English |
| Pages: | 256 |
| ISBN: | 978-3-96704-305-1 |
Hiraku Ogura is a fermentation designer, writer, and founder of Hakko Labo. Combining scientific expertise with cultural research, he has become one of Japan's leading voices on fermentation, sharing its traditions, techniques, and contemporary relevance with audiences worldwide.
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Fermentation in Japan
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