Fermentation Tour 2025 — A Journey Through Kyoto, Nara, and Osaka — Successfully Completed!

Once again, we were joined by wonderful guests, and although the schedule was busy, it was an incredibly enjoyable trip.

We had the rare opportunity to visit the production sites of traditional Japanese fermented foods—such as sake, soy sauce, vinegar, mirin, koji, miso, Nara pickles, and fermented seasonings—and to hear directly from the craftspeople who make them. It was also a luxurious experience, as the tour was led by some of Japan’s leading experts in fermentation and food culture.

I have participated as an interpreter since the very first tour, and this was my fifth time. This year, I was involved from the planning stage and was even given the honorable title of co-founder.

No matter how many times I join, I still get nervous just before the tour begins—and this time was no different. During the trip, I’m constantly on the move, meeting people and translating explanations with hardly a moment to breathe. But once it’s over, I always find myself wanting to go again.

Bringing Japan’s fermentation culture to the world—the movement has certainly been taking shape over the past four years. I’m really looking forward to what’s to come.