Japan’s Rich Fermentation Culture

With its ideal climate for fermentation, Japan has cultivated this tradition for over 4,000 years, dating back to Jomon-period fish sauce. By the Heian period (794–1185), fermented foods like sake, vinegar, and miso were widely consumed. In 2013, Washoku—rooted in fermented staples such as soy sauce, miso, natto, and sake—was recognized as a UNESCO Intangible Cultural Heritage, highlighting Japan’s deep connection to fermentation.

Takashima: The Fermenting Town

Blessed with a humid climate and rich natural resources, Takashima has long been a hub for fermentation. Its location along a historic trade route fostered a diverse food culture, while pure mountain water sustains Lake Biwa’s fish and supports sake, soy sauce, vinegar, miso, and nare-zushi production. Driven by dedicated artisans, Takashima continues to embody Japan’s fermentation heritage.