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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You can search experience contents by various food categories.
Select areaarea
The northern part of
Akita Prefecture
- Asari Sasuke Shoten (Fukuju)
- Fukunotomo Shuzo Co., Ltd. (Fuku-no-tomo)
The central part of
Akita Prefecture
- Akita Shurui Seizoh Co., Ltd. (Takashimizu)
- Tenju Shuzo Co., Ltd. (Tenju)
- Kodama Brewing Co., Ltd. (Taiheizan)
The Southern part of
Akita Prefecture
- Kimura Brewery Co., Ltd. (Fukukomachi)
- Takahashi Syuzo-ten Co., Ltd. (Okushimizu)
- Akita Meijyo Co., Ltd. (Ranman)
