02 Japanese Culture

Fermented Foods 発酵食品

Fermented foods are foods made by the works of microorganisms to break down foods. Traditional Japanese seasonings include: soy sauce, miso (bean paste), dried bonito, natto (fermented soybeans), and tsukemono (pickled vegetables) are also fermented foods. The characteristics of fermented foods include preservation, nutrition value, unique flavor, aroma and deliciousness.


*微生物 microorganism

Let's learn about wonderful history and culture of Japan together!  全国通訳案内士(英語) 英検1級

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