Japan has a long history with fermented foods, with estimates of their origins dating back to the Nara Period (729-749). It’s likely that you have already used a number of them when cooking at home, such as miso, soy sauce, and mirin (sweet rice wine). Join us as we delve into all things fermented in conjunction with Eat! Meet! Japan and the team at Village to Table.
Village to Table is an organization made up of passionate food specialists, food coordinators, chefs, and food producers, and their goal is to help visitors to Japan discover more about the people and places behind the foods they enjoy. Part of this mission involves using the SLOW concept during their tours:
Small: Visit small scale producers
Local: Taste locally produced foods
Organic: Support organic farmers
Whole: Experience whole stories
Village to Table also puts an emphasis on community-supported tourism. They work closely with local accommodation providers, food producers, and restaurateurs when conducting their tours in order to share traditional knowledge and insider information with their participants.
On this tour, attendees will have the opportunity to virtually experience Village to Table’s three-day fermentation tour in a condensed format. Join us as we learn about Japan’s key fermented foods and how they’re made, and then discover various ways to cook with them!
What is Eat! Meet! Japan?
Eat! Meet! Japan is a project that recognizes and promotes the best Japanese food experiences nationwide. Commissioned by the Ministry of Agriculture, Forestry, and Fisheries (MAFF), the project provides an environment where tourists can enjoy unique Japanese food experiences even after multiple visits to Japan.
Eat! Meet! Japan brings people together through food and provides a window into the culture of the areas represented. These award-winning experiences demonstrate Japanese food as a gateway into topics like history, spirituality, sustainability, local agriculture, and craftsmanship.