Fermentation Day

What Is Fermentation Day?

August 5th is "Fermentation Day" in Japan, established in 2012 by Marukome Co., Ltd., a maker of fermented foods like miso and soy sauce. The date comes from a pun on "hak (8) ko (5)," meaning "fermentation."

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

Growing Interest in the Health Benefits of Fermented Foods

In recent years, interest in fermented foods has grown further, partly due to their reported benefits for gut health. Marukome continues efforts to spread the appeal of fermented foods across a wider range of generations, including by appointing "Fermentation Day Ambassadors."

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.