Japan’s Fermentation: The Secret Behind UMAMI

Nagoya, once home to powerful shogun who shaped history, is famous for landmarks like Nagoya Castle and Ghibli Park. But did you know it's also a treasure trove of Japan’s iconic UMAMI-rich food culture?

In Japanese cuisine, fermentation (HAKKO) plays a crucial role in creating flavorful seasonings and world-renowned sake. The mastery of fermentation techniques is key to crafting these delicious essentials.

Located in central Japan, Nagoya serves as a major transportation hub, easily accessible by air and land. Thanks to its rich natural environment and unique climate, the region has cultivated a distinctive fermented food culture over the centuries.The Chita Peninsula, nestled between Ise Bay and Mikawa Bay, is a scenic region that has long been known for its thriving brewing industries, producing sake, vinegar, miso, and tamari soy sauce. Meanwhile, Nishi-Mikawa, the birthplace of Tokugawa Ieyasu, carries on the tradition of making Hatcho miso and the uniquely light-colored Shiro shoyu (white soy sauce)—both essential elements of Japanese cuisine.