Synopsis

Fermented foods form a cornerstone of the Japanese culinary tradition, manifesting in a diverse array of preparations: soy sauce, miso, vinegar, pickles, natto, and many others. Their inherent ability to preserve and their rich nutritional profile have long made them prized sources of energy, even serving as essential provisions for the military. Contemporary research explores their potential to address pressing environmental and food security concerns. Joining us is Makoto Kanauchi, a scientist