Fermentation Heritage: Motoharu Miyoshi and Hideo Kawana

"Fermentation Heritage" Naturally fermented foods

 Introduction

Motoharu Miyoshi

Washoku has been recognized as a World Heritage, and fermented foods such as miso, soy sauce, and sake have begun to attract attention overseas.

However, most fermented foods use pure cultures of fermentation bacteria such as koji mold, yeast, and natto bacteria, which have been genetically manipulated or chemically artificially cultivated.

So, I wanted to revive natural fermented foods made using traditional Japanese methods, and for the past 25 years I have been working on this. I have named these fermented foods made using skillful techniques using natural bacteria "Fermentation Heritage."

Fortunately, we were able to get the cooperation and collaboration we needed from Mr. Hideo Kawana, the president of Natural Harmony, to help supply the naturally grown agricultural products that are essential to our fermentation heritage.

Also, meeting brewers who were passionate about reviving fermentation heritage was a great support.

We hope that fermentation heritage will be recognized as an original ingredient of Japanese cuisine, registered as a World Heritage Site, and recognized as a World Fermentation Heritage.

I hope that more people will seek out fermentation heritage and that the number of artisans creating fermentation heritage will increase.

We believe that the fermented foods in this book, "Fermentation Heritage," are "champions of commitment" that are as particular about safety as they are about taste.

If there is a more elaborate fermented food than this, please give it a try. If it beats it, I will recommend it as the new champion.

Hideo Kawana

Why are the trees in the mountains and the grasslands not affected by disease or insects?

On the other hand, why are plants that humans grow, such as vegetables and rice, so susceptible to disease and insects and require so much reliance on chemicals?

What exactly is the difference between these two?

There must be a reason why some people get sick or get infected with insects, and why others don't get sick.

Through the farming method known as natural cultivation, I have come to understand these differences and their mysteries, and have discovered that they apply not only to the plant world but also to humans.

Now, 40 years have passed since I began pursuing a view of life and a way of living that is in harmony with nature, and I cannot help but feel that humans are a miniature version of the natural world, or even the Earth.

On the earth, there are soil bacteria that are suited to the conditions of the soil, and on humans, there are normal bacteria and intestinal bacteria that are suited to each person's conditions.

And they work day and night to maintain harmony between the Earth, the natural world, and humanity.

One manifestation of the activities of these bacteria is the fermentation heritage that is the theme of this article.

We hope that you will be able to sense the workings of life through the exquisite harmony of natural ingredients and natural bacteria.

Chapter 1 Fermentation bacteria and fermented foods

Chapter 2 The Essence of Natural Cultivation

Chapter 3 Fermented Foods: A Heritage of Fermentation

Chapter 4 In Search of Fermentation Heritage

Chapter 5 Health diseases

That's all.