In Japan, the ancient wisdom of fermentation lives on. Fermented foods are nature’s gift that enriches our diet, transforming the nutritional value and flavor of ingredients through the power of microorganisms. A journey to deeply understand Japan’s fermented foods will become a wellness tourism experience that brings vitality and peace to your mind and body.
The Appeal of a Culinary Journey with Fermented Foods Connect with Regional Food Culture
Fermented foods have been nurtured by the climate, land, and wisdom of local people. For example, in snowy regions, miso and pickles developed as precious sources of nutrition during winter, while in areas rich in seafood, fish sauce and narezushi (fermented sushi) underwent unique evolutions. Savoring the different fermented foods in each region leads to a deep understanding of its history and culture.
Restore Mind-Body Balance from Within
Fermented foods are said to regulate the gut environment through the action of live bacteria.
Improving the gut environment, sometimes called the “second brain,” is expected to enhance immunity, stabilize mental state, and even have positive effects on beauty. By actively incorporating fermented foods, you can be liberated from daily stress and ailments, and restore your mind-body health from within.
A Dining Experience that Stimulates the Five Senses
The unique flavor, aroma, and texture of fermented foods stimulate the five senses. For example, the deep umami of aged miso, the fragrant aroma of soy sauce, the delicate mouthfeel of sake, and the pleasant sourness and crisp texture of nukazuke pickles make mealtime more fulfilling and memorable, providing a healing time that liberates us from the hustle of daily life.
The Diverse Benefits of Japan’s Fermented Foods
Japan’s fermented foods offer various benefits depending on their type. By understanding these benefits, you can choose the most effective foods for your own wellness goals.
Improved Gut Environment and Enhanced Immunity
- Miso: Made by fermenting soybeans, miso is rich in lactic acid bacteria and yeast. These microorganisms are said to regulate the gut environment, increasing beneficial bacteria and aiding in digestion and absorption. An improved gut environment is also expected to activate immune cells, enhancing resistance to infections.
- Soy Sauce: An essential element of the Japanese dining table, soy sauce is also made by the action of koji mold, lactic acid bacteria, and yeast. It contains enzymes that aid digestion and antioxidants, and its regular consumption is said to contribute to maintaining gut health.
- Natto: Made with the action of natto bacteria, natto is believed to increase beneficial bacteria in the gut and suppress the growth of harmful bacteria. The enzyme nattokinase is expected to have blood-thinning effects, and Vitamin K2 is expected to help maintain bone health.
- Pickles (Nuka-zuke and others): Pickles made by lactic acid fermentation of vegetables are rich in dietary fiber and lactic acid bacteria. It is believed that a well-regulated gut environment also positively influences the secretion of serotonin, a neurotransmitter related to mental stability.
Skin Benefits and Anti-Aging Expectations
- Amazake: Also known as “drinkable IV,” amazake is rich in B vitamins, amino acids, and glucose due to the action of koji mold. These components are said to support skin metabolism and promote healthy skin.
- Rice Koji (Kome-koji): Rice koji, the raw material for amazake, not only produces beauty components but also has the power to bring out the umami of food. Dishes created with rice koji are delicious, healthy, and good for beauty, making them an ideal wellness food.
Mental Stability and Relaxation
- Sake: In moderation, sake is believed to have a relaxing effect due to the rich flavors brought by koji mold and yeast, healing our daily fatigue and bringing a sense of fulfillment. It also contains beauty components like amino acids and polyphenols.
Wellness Activities to Experience Japan’s Fermented Foods
Through activities focused on Japan’s fermented foods, you can gain a more practical experience by not only eating but also touching the production process and learning from experts.
Experiences at Traditional Miso and Soy Sauce Breweries
Throughout Japan, there are traditional miso and soy sauce breweries that have been operating for hundreds of years, where craftsmen continue to make fermented foods using traditional methods. On a brewery tour, you can see the fermentation process in large cedar vats and experience the unique aroma created by the koji mold.
- Miso Ball Making Experience: The experience of making your own miso balls with ingredients you choose will deepen your appreciation for fermented foods. The process of your miso balls fermenting at home will also be a great joy.
- Soy Sauce Brewery Tours and Pressing Experiences: The rich aroma of soybeans and wheat from freshly pressed soy sauce fills the entire brewery, captivating all your senses. Witnessing the quiet fermentation in the large cedar vats will foster an appreciation for the depth of fermented foods and the blessings of nature.
Cooking Classes Rooted in Local Food Culture
Cooking classes that teach how to incorporate fermented foods into daily life are also popular. You can learn about regional dishes that combine local ingredients with fermented foods, as well as new recipes using fermented seasonings.
- Local Cuisine Experience: You can make dishes that use the unique fermented foods of the region alongside local people. It’s a heartwarming wellness experience that allows you to connect with the local culture and people through food.
- Workshops by Fermented Food Experts: Workshops where you can learn about the mechanisms of fermentation and how to make simple fermented foods at home are also highly recommended. Deepening your knowledge of fermentation will enrich your daily diet.
Stays at Specialized Facilities and Inns Focused on Fermentation
In recent years, there has been an increase in unique facilities and accommodations with a focus on fermentation. These places provide programs that allow you to deeply experience the charm of fermentation.
- Gourmet Experiences at Restaurants Specializing in Fermented Foods: The dishes created by fermentation experts maximize the natural flavors of the ingredients, giving you a culinary experience unlike any other.
- Fermentation Baths (Koso-buro): Soaking in a warm bath of fermented rice bran or wood shavings promotes blood circulation with its warming effect, warming your body from the inside out and providing a relaxing experience. It’s a special bath experience that uses the power of nature to warm and relax your body.
Sake Brewery Tourism
Sake is another fermented food born from the power of microorganisms: koji mold and yeast, along with rice and water. A visit to a sake brewery is a fascinating wellness activity that allows you to learn about the depth of fermentation.
- Sake Brewery Tours and Tastings: You can tour the sake-making process and sample freshly pressed sake or rare, aged varieties. By experiencing the diverse flavors born from the different water, rice, and techniques of each brewery, you can deepen your understanding of Sake, which is crucial in Japanese culture.
- Cooking Experiences with Sake Lees (Sakekasu): Sakekasu, a byproduct of sake production, is a highly nutritious fermented food rich in protein and B vitamins, and its benefits for health and beauty are gaining attention. Participating in a cooking class that uses sakekasu will give you tips on how to incorporate fermented foods into your daily meals.
Your Path to Wellness Through Fermentation
A tour of Japan’s fermented foods is more than just eating delicious things; it’s a special kind of wellness tourism where you can nurture your mind and body while experiencing Japan’s rich culinary culture. We hope that through SHIZUKU, you’ll find your own unique fermentation wellness journey.
