In Nagano Prefecture (commonly known as "Shinshu"), a variety of fermented foods are produced, including miso, Japanese pickles, soy sauce, sake, natto, wine, cheese, and vinegar. This video introduces the distinctive features of Shinshu’s fermentation culture and, through the initiatives of fermented food companies within the prefecture, explores the raw materials used, food sales, changes in food culture, distribution and consumption markets, as well as the evolving conditions surrounding agriculture and the food processing industry. It also provides insights into the management challenges these companies have faced and the strategies they have developed in response. 【This video was produced as part of the educational program of Shinshu University through the INTER-UNIVERSITY EXCHANGE PROJECT in FY2023.】
This video provides foundational knowledge about the role of microorganisms and fermented foods. It deepens understanding of microorganisms and fermentation, types of microorganisms (koji mold, yeast, lactic acid bacteria, acetic acid bacteria, natto bacteria), and the fermented foods produced by microorganisms. (Educational material created in cooperation with: Ferment Valley NAGANO, General Incorporated Association)
This video explores fermented foods from across Japan, Japan's representative fermented foods, and the development of Japan's fermented food culture alongside its climate. It teaches how fermented foods, enhanced by microbial activity for preservation, flavor, and nutritional value, play a central role in Japanese food culture. (Educational material created in cooperation with: Ferment Valley NAGANO General Incorporated Association)
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