(Ministry of Agriculture, Forestry and Fisheries, November 2022)
With next year marking the 10th anniversary of the registration of Japanese food as a UNESCO Intangible Cultural Heritage, we will once again explore the appeal of Japanese food, which is attracting a great deal of attention overseas as a healthy food. In particular, it is important to focus on and understand the importance of Japan’s unique and rich fermentation culture.
Fermented foods are a treasure trove of wisdom from our ancestors. Miso, soy sauce, vinegar, mirin, and sake used in Japanese cooking are all fermented foods. Japan’s native dried bonito flakes (karebushi) are also fermented foods and are said to be the hardest food in the world.
Fermentation is the result of the action of microorganisms and is rooted in Japan’s unique food culture, which takes advantage of the country’s warm and humid climate. According to Professor Kenji Maebashi of Tokyo University of Agriculture, fermentation refers to the changes that occur when microorganisms increase in food, and this is called the fermentation phenomenon. Putrefaction is also a change caused by microbial activity, but the difference between fermentation and putrefaction is whether or not the food is harmful to humans.
A major characteristic of Japanese fermented foods is the use of koji. Koji is added to rice, wheat, or soybeans and is an essential element in making soy sauce, miso, mirin, vinegar, sake, and shochu. It is said that koji was introduced from China, but since rice cultivation flourished in Japan, rice was used to make koji. This advancement in fermentation technology led to the spread of rice miso throughout the country, with each region producing its own unique miso. Soy sauce, too, was fermented by growing koji and then soaking it in salt water, resulting in delicious, aromatic soy sauce. One of the benefits of fermentation is improved preservation. In an era when refrigeration technology did not exist, people tried various methods to preserve foodstuffs. As a result, fermented foods were born. The process of fermentation creates new substances and brings out the umami of the ingredients.
In particular, Japanese fermented foods are considered healthy and often produce functional ingredients such as peptides, which are expected to have various health benefits such as lowering blood pressure. It is important to note that fermented foods not only taste good, but also contribute to good health. For example, live bacteria such as lactic acid bacteria and yeast stimulate immune cells in the intestines and help to regulate one’s health. Fermented foods also create a complexity of flavor, and their depth of flavor supports Japanese food culture. By using traditional fermented seasonings such as miso and soy sauce, we can fully enjoy the blessings of fermentation.
Japan’s fermentation culture produces complex umami flavors through a combination of fermentation bacteria that vary from region to region. Various bacteria such as koji mold, yeast, and lactic acid bacteria work together to provide unique flavors and health benefits. The appeal of fermented foods lies in their preservation, high nutritional value, and delicious taste. For the Japanese, fermentation is not just a part of their food culture, but an important part of their daily lives. Through fermented foods, we can maintain good health and enjoy a rich dietary life. We must continue to cherish Japan’s fermentation culture and pass it on to the next generation i.
