Do you know the secret of fermentation? The deep relationship between Japanese people and microorganisms

"I've heard that fermentation is good for you, but what exactly is it?"
Have you ever wondered such a question during your busy days?

Miso, soy sauce, pickled vegetables, and amazake. Fermentation is deeply connected to the Japanese diet, even if we don't realize it. However, behind the scenes, the work of invisible microorganisms is at work, and fermentation has been passed down as an inseparable part of Japanese life .

This time, we will answer the simple question, "What is fermentation?" and provide an easy-to-understand explanation of how fermentation works, the culture of fermentation in Japan, and why fermentation is once again attracting attention.

What is fermentation? The umami and gentleness created by microorganisms

Fermentation is a natural process in which the components of food change with the help of microorganisms.
For example, this is the phenomenon in which rice koji mold, yeast, and lactic acid bacteria break down sugars and proteins, producing sweet, sour, and umami flavors .

The appeal of fermented foods is that tiny microorganisms invisible to the human eye work slowly on ingredients, increasing their shelf life and deepening their flavor.

Fermented foods created through these natural processes often make use of the natural power of the ingredients without relying on unnecessary additives, and are attracting attention from health-conscious people.

Even if you're someone who wants to choose foods that are good for your body but is too busy to do so, we recommend starting by incorporating one fermented food into your daily diet.

What is the "fermentation culture" that is deeply rooted in Japan?

Miso soup, natto, pickles, and dashi soy sauce...
Fermentation technology is actually used in many of the things we eat every day.

Japan has a climate with high humidity and four seasons, which makes it suitable for the growth of microorganisms such as koji mold , and this is the background to the development of the fermentation culture.

Fermented foods also have a long shelf life, and in times before refrigeration, they were passed down as wisdom from generation to generation.

Fermentation takes time. Prepare, wait, and enjoy the slow changes.
This process is deeply connected to the careful lifestyle unique to the Japanese people and their food culture that values ​​ingredients.

Recently, Japan's fermentation culture has been attracting attention from around the world , and chefs overseas are incorporating Japanese cuisine and recipes using koji.

Why fermentation is being reconsidered now

In today's world, speed is of the essence, and it's become commonplace to rely on microwaves and frozen foods to "get through" meals.

In this environment, more and more people are turning their attention to the value of fermented foods , driven by the desire to "value meals that make the most of the power of ingredients . "

Fermented foods, which are made without relying on additives and using natural processes, have a simple yet profound flavor. By incorporating them into your daily meals little by little, you may be able to bring a sense of "carefulness" and "peace of mind" to your dining table.

For example, additive-free amazake, which can be enjoyed chilled, is perfect for replenishing your energy on busy mornings or when you're feeling a bit tired . It's a reassuring drink that lets you easily experience the power of fermentation even on days when you're short on time.

"Even if you can't change every day, try changing one thing you choose to do."
So why not take this opportunity to choose a fermented gift from Komedoriming ?

Amazake and fermented goods, packed with the gentleness of nature, are recommended as gifts or as a treat for yourself.

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