Fermented Foods Day
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What Is Fermented Foods Day?
August 8th is "Fermented Foods Day" in Japan. The date comes from reading the "hak" 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 the "hak" of "hakkou" 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
- The founder's roots: Mandakohso traces its roots to a sake brewery on Innoshima in Onomichi, Hiroshima, run by the same family for ten generations since the Genroku era
- Another fermentation day: August 8th is also "Koji Day," established by the miso maker Hanamaruki
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. Fermented foods have been passed down as everyday wisdom, since fermentation lets ingredients keep longer and deepens their umami and aroma. Fermented foods from abroad, such as cheese and yogurt, are now familiar on Japanese tables too.
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
- Learn about the microorganisms behind fermentation, such as koji mold, lactic acid bacteria and yeast
- 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.