It's Alive: Benefits of Fermentation Lecture Series

Secrets of Washoku Part 2

Presented by JICC, Embassy of Japan

Understand why Japanese Washoku cuisine is both healthy and delicious with soy sauce maker Takashi Sato and local ramen and sushi restaurant owner, Daisuke Utagawa, as they explain fermentation as the secret of Japanese flavor!

Fermentation is a process in which sugars and carbohydrates are broken down into simpler compounds through the use of probiotic microorganisms. Throughout Japan’s long history, fermentation has been an important process in preserving food, creating new flavors, and improving the health of Japanese citizens.

Join us for an exciting lecture about the manufacturing process of soy sauce with Takashi Sato followed by the surprising realization of how prevalent fermentation is in well-known, and some not so well-known, Japanese foods with Daisuke Utagawa.

This is part two and the final event in our Fall 2016 Secrets of Washoku Series. This series focuses on the UNESCO Intangible Cultural Heritage of washoku, the traditional dietary cultures of the Japanese based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food.


Daisuke Utagawa

Owner of Sushiko
and Daikaya


Takashi Sato

President of San-J

Photo & Video Policy

The Japan Information Culture Center (JICC), Embassy of Japan reserves the right to use any photograph/video taken at any event sponsored by JICC, without the expressed written permission of those included within the photograph/video. JICC may use the photograph/video in publications or other media material produced, used or contracted by JICC including but not limited to: brochures, invitations, newspapers, magazines, television, social media, websites, etc. To ensure the privacy of individuals and children, images will not be identified using full names or personal identifying information without written approval from the photographed subject, parent or legal guardian. A person attending a JICC event who does not wish to have their image recorded for distribution should make their wishes known to the photographer/videographer, and/or the event organizers.