Fermentation Day

What Is Fermentation Day?

August 5th is "Fermentation Day" in Japan, established by Marukome Co., Ltd., a food maker based in Nagano City, Nagano Prefecture, best known for miso. The date comes from a pun on "hak (8) ko (5)," meaning "fermentation," and the day is registered with the Japan Anniversary Association.

Why Shine a Light on "Fermentation"?

Miso, soy sauce, natto, pickles, and many other fermented foods are deeply rooted in Japanese food culture.

• The role fermentation plays: the work of microorganisms enhances flavor and nutritional value while also improving shelf life -- a form of wisdom passed down by earlier generations
• The purpose of the day: to help more people discover the appeal of Japan's traditional fermented foods
• Its timing: chosen to coincide with children's summer vacation, giving families a chance to explore fermented foods together

Amazake Was a Summer Drink

Amazake, one of Japan's fermented foods, is said to have been drunk as a summer energy drink in the Edo period, and in haiku "amazake" is still a seasonal word for summer. Amazake made from rice koji contains no alcohol, so children can enjoy it too -- a perfect fermented food for the summer vacation season.

Tips for Marking This Day

• Enjoy a familiar fermented food, like miso, natto, or amazake
• Learn about how fermented foods affect the body
• Join a cooking class or event featuring fermented foods with your family
• Try making a fermented food, like miso or amazake, at home

The Wisdom of Japanese Food Culture, Nurtured by Invisible Microorganisms

Fermented foods are a crystallization of the wisdom of earlier generations, their flavor and nutrition patiently developed over time through the invisible work of microorganisms. Let August 5th be a chance to encounter the depth of fermented foods, even through something as simple as a bowl of miso soup.