Today, Akita in ferment

Fermentation is power, change,
future in order to make food more delicious.
Why don’t you go on a journey to ferment yourself?
Today, Akita in ferment

Culture of Fermented
Food in Akita

Akita has been called as “a tresure trove of food” for a long time since
there are rich in good quelity ingredients.
You’ll be able to experience various culture and history
of fermented food as well as high-quality ingredients.

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Look/Learn

Akita has culture of fermented food such
as misowith frequent use of koji, soy sause,
pickles and Japanese sake.

Thanks to high output of rice in Akita, the culture of koji which is made of rice harvested here, has become flourished. It is also one of reasons that the culture of fermented food has been flourished that people need to preserve food to survive the harsh winter in Akita.

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Experience

Let’s feel the culture through the five
physical senses, understanding the
preparation process and taste of fresh
stuff.

Akita has abundant good quelity ingredients and there are various local and traditional cuisines using them. For that reason, Akita has been called as “a tresure trove of food” for a long time.

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The northern part of
Akita Prefecture

  • Asari Sasuke Shoten (Fukuju)
  • Fukunotomo Shuzo Co., Ltd. (Fuku-no-tomo)

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The central part of
Akita Prefecture

  • Maruichi Soy Sauce and Miso Brewing Company
  • Yamakichi Miso and Soy Sauce Brewing Company
  • Moroi Jozo Brewery Co., Ltd.

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The Southern part of
Akita Prefecture

  • Ryozeki Shuzo Co., Ltd. (Ryozeki)
  • Akita Meijyo Co., Ltd. (Ranman)
  • Ando Jozo Brewery Co., Ltd.

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