Fermented foods have been a popular preservation method in Japan throughout its culinary history. With over 3,000 kinds of pickles alone, fermented foods are inseparable from traditional Japanese cuisine. Additionally, we now better understand with the health benefits and umami flavor.

Fermentation was first used in Japan as a preservation technique for all type of foods, from meat to vegetables. Japan’s climate is ideal for fermentation as being surrounded by the sea allowed the entire region of the country to be rich in salt, the essential ingredient for the fermentation process. Different regional techniques were born throughout the country as fermentation specialists took pride in their flavors.

Koji mold, which historically only existed in Japan, was identified in the 1300s and certified as a “national fungus” in 2006. Koji is the core ingredient in world-famous ingredients such as soy sauce and miso, which soon became staples in Japanese households. Thanks to koji, ingredients such as soy sauce became very popular and can be found in pantries and kitchens around the world.

Koji is also a key ingredient in sake, recipes for which have been passed on from generation to generation down family businesses. Koji heightens the umami flavor in Japanese cuisine, creating a delicate balance between sweet and salt.

Fermentation is known to bring health benefits, including aiding in digestion, and lowering blood pressure and inflammation, effects that may reduce the risk of certain diseases.

In 2013, Japanese cuisine, or ‘washoku,’ was officially recognized as a UNESCO Intangible Cultural Heritage, one of UNESCO’s three major cultural programs. UNESCO recognized what many in Japan already knew, namely the unique characteristics of Washoku that include “showing respect for inherent flavors,” contributing to an “exceptionally well-balanced and healthy diet,” creating an “expression of natural beauty and changing seasons,” and fostering “close connections with annual events.”