Discover Nagoya’s HAKKO: A Journey of Fermented Delights

• Table of Contents
• “White Soy Source?!"
• Q. First, could you briefly tell us about the purpose and outline of your trip to Japan?
• Q. Was there a specific reason you decided to visit Nagoya?
• Q. How was the actual fermentation tour in Nagoya?
• Q. What left the greatest impression on you during the fermentation tour?
• Q. Do you have any ideas on how to make the fermentation tour even better?
• Q. I heard you also visited top-notch sushi restaurants in Tokyo and Kyoto before and after your trip to Nagoya. How was that experience?
• Q. What do you think is needed to promote Nagoya as a “HAKKO” destination?
• Q. Finally, if you could sum up your overall impression of Japan in one word, what would it be?
• Nagoya’s “HAKKO” Potential Reaches the World

“White Soy Source?!"

Traveling from San Sebastián in Spain to Japan, the gourmet Erich chose Nagoya—home to a diverse range of fermented foods like soy sauce and miso—as his ultimate destination. Visiting actual breweries, he witnessed the passion of the artisans and the mystique of the fermentation process. What profound insights did he gain from this uniquely Japanese “HAKKO” experience?

Encountering white tamari soy sauce for the first time came as a shock: “I never knew soy sauce could be so light in color!” Captivated by its aroma and flavor, he even made a special trip back to Nagoya to purchase it. So, what local delights can’t be found in the big cities, and how can these fermented seasonings continue to be enjoyed even after returning home? Let’s explore the potential of Nagoya-born “HAKKO,” as told by a true gourmet.

Q. First, could you briefly tell us about the purpose and outline of your trip to Japan?

I came to Japan from San Sebastián in Spain. Japan boasts a rich food culture, and I wanted to dive deep into its fermentation traditions in particular. Rather than just visiting major cities like Tokyo or Kyoto, I wanted to experience the “essence” of local food culture in more rural areas. That’s why I focused on Nagoya, which has numerous soy sauce and miso breweries.

Q. Was there a specific reason you decided to visit Nagoya?

Yes. A chef friend of mine had joined a fermentation tour near Nagoya-city and told me about the fascinating factory visits and tastings of miso and soy sauce. I was also interested in trying high-end sushi in Tokyo or Kyoto, but more than that, I wanted to learn about Japanese food culture through the lens of “fermentation.” That’s what led me to plan my trip around Nagoya.

Q. How was the actual fermentation tour in Nagoya?

It was fantastic. I visited soy sauce and miso production sites, where I learned about the aging process directly from the artisans themselves. What struck me most was encountering “white tamari soy sauce.” I always pictured soy sauce as dark, so it was a surprise to see such a pale-colored version. Yet it still had a robust aroma and umami flavor, and I liked it so much that I made a special trip back to Nagoya-city later to buy some.

Yes, the one I joined lasted from morning until evening, visiting several breweries over the course of a full day. Between factory tours, we stopped to have meals that incorporated fermented seasonings, which really helped deepen my understanding. 

Q. What left the greatest impression on you during the fermentation tour?

The combination of factory visits and tastings. Learning about how soy sauce or miso is aged over a long period by seeing the actual barrels—and hearing the artisans’ explanations—was followed immediately by tasting the products. For example, white tamari soy sauce really stands out because of its color, so it’s easy to visualize how you might use it once you try it.

Q. Do you have any ideas on how to make the fermentation tour even better?

I have a couple of suggestions. First, handing out small sample portions of soy sauce or miso as souvenirs would be fantastic. Even if you want to buy soy sauce when you’re traveling, the volume and weight can be discouraging, so having small, easy-to-carry sizes would be great.

Another idea is to include a simple recipe booklet. For instance, since white tamari soy sauce is so distinct, it would be helpful to have some examples of which Western dishes it pairs well with, making it more approachable after going back home.

Q. I heard you also visited top-notch sushi restaurants in Tokyo and Kyoto before and after your trip to Nagoya. How was that experience?

I did visit some of the so-called “top-tier” sushi restaurants in Tokyo and Kyoto. Watching the chefs at work behind the counter felt almost like witnessing a sacred ritual—it was truly moving. However, combining these big-city experiences with more local tours like Nagoya’s fermentation tour boosted my overall travel satisfaction by leaps and bounds. I believe the true appeal of Japan lies in the balance between its major cities and local cultural experiences.

Q. What do you think is needed to promote Nagoya as a “HAKKO” destination?

The most important thing is for people to eat and experience it firsthand. Using social media or videos to spark interest, coupled with local fermentation tours or workshops, would be very effective. Food travelers in particular have a strong motivation to discover new flavors and cultures, so offering brewery tours combined with tastings is highly appealing.Also, as I mentioned, providing small portions of fermented seasonings and simple recipe booklets as souvenirs is a great idea. Once travelers return home and keep cooking with the fermented products, the culture of “HAKKO” originating in Nagoya can naturally spread around the world.

Q. Finally, if you could sum up your overall impression of Japan in one word, what would it be?

“Respect.” I was amazed at how much people here care for one another, following manners and rules so naturally—like not talking on cell phones on the subway or taking their trash with them. Initially, some of it surprised me, but learning the reasons behind these customs made them all make sense. It’s part of Japan’s charm. The same spirit of respect was very much present at the fermentation breweries, and as an overseas visitor, I found it very comforting.

Nagoya’s “HAKKO” Potential Reaches the World

Through this interview, it became clear that Erich strongly emphasizes the significance of experiencing Nagoya’s fermentation culture firsthand. While it’s wonderful to enjoy sophisticated sushi and Japanese cuisine in major cities, he believes there's a deeper understanding and greater impact in visiting breweries and seeing the artisans’ skills and passion up close.

Moreover, encountering unique local seasonings like white tamari soy sauce—something you can’t easily find outside Japan—reinforces the distinctiveness of Japanese food culture. Providing smaller souvenir-sized fermented seasonings and recipe booklets would allow visitors to continue enjoying and sharing these flavors back home, thus helping Nagoya’s “HAKKO” culture spread worldwide.

If you’re looking for your next travel destination, why not add Nagoya to your list specifically for its “HAKKO”? You’ll discover the profound depth of its fermentation culture and the spirit of Japanese “respect,” all in one unforgettable journey.

Learn more about HAKKO's appeal