We recently held a Japanese Fermentation Workshop in Bangalore, India, welcoming participants who were eager to learn about the traditions and science of Japanese fermented foods.
During the workshop, we introduced the fundamentals of Japanese fermentation, including rice koji and its essential role in producing many traditional foods. Participants also learned the science behind fermentation and gained hands-on experience through practical activities.
The workshop encouraged lively discussions, with many participants asking insightful questions about Japanese fermentation and sharing their own experiences with India’s rich fermentation traditions.
It was an inspiring opportunity to exchange knowledge between two countries with deep and diverse fermentation cultures.
At Asian Fermentation, our mission is not only to share Japanese fermentation with the world, but also to learn from the remarkable fermentation traditions found throughout Asia and build connections through food, culture, and education.
