Fermented Foods Day

What Is Fermented Foods Day?

August 8th is "Fermented Foods Day" in Japan. The date comes from reading "kou" in "hakkou" (fermentation) as the number 8 ("hachi"), combined with the idea that the character "八" (eight), which widens toward the bottom, symbolizes the boundless possibilities of fermented foods. It was established in 1994 by Mandakohso Co., based in Onomichi, Hiroshima Prefecture.

Cheese, Natto, Miso -- The Quiet Power of Fermentation

Fermented foods, whose flavor and nutritional value are enhanced through the work of microorganisms, have deep roots in Japanese food culture.

• Origin: combines a wordplay reading "kou" as 8 with the widening shape of "八" symbolizing fermentation's boundless possibilities
• Purpose: to promote the importance of fermented foods as a whole, from cheese and natto to miso and soy sauce
• Year established: 1994, a time when growing health consciousness was fueling wider interest in fermented foods

A Rich Diversity of Fermented Foods Across Japan

Miso, soy sauce, natto, pickles, and sake all reflect fermented food traditions unique to different regions of Japan. In recent years, growing attention to gut health has renewed appreciation for the value of fermented foods.

Tips for Marking This Day

• Add a familiar fermented food, like miso soup or natto, to today's meals
• Pick out a fermented food you enjoy, like yogurt or cheese
• Look into the health effects fermented foods can offer
• Explore the fermented food traditions passed down in your own region

Invisible Microscopic Work That Nurtures Rich Flavor

Fermented foods owe their rich flavor and nutrition to the quiet, patient work of microorganisms over time. August 8th is a day to appreciate the fermented foods you eat without much thought every day.