Shinshu's Fermented Foods 04 : The Makings of Sake

Subject | Bioresources & Agriculture, Business & Management, Natural Science, Humanities & Social Sciences, Tourism

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Shinshu's Fermented Foods 04 : The Makings of Sake

Culture of Japanese Food
Fermented Food
Food System
Biological Resources
Business Management, Business Strategy

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.】

Target
Bachelor, High school
Language
Japanese
Caption
English
Lecture time
15-30min.
Start month
Dec.
Length
A month
Delivery method
Ondemand

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Expired

©Shinshu University. Last Update 2025-10-29

Content

学習内容
Staff

スタッフ
Competency

コンピテンシー
Information

その他の情報
Contact

お問合せ
Related Contents

関連コンテンツ

Content／学習内容

The Role of Microorganisms and Fermented Foods
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)
リンク：https://youtu.be/cR66RCBxPi8
Japan's Fermented Food Culture
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)
リンク：https://youtu.be/u7U39FE_xoI

Staff／スタッフ

- Teacher
Mitsuru Hamano

Shinshu University Center for Global Education and Collaboration

Associate Professor

Study on Rural Development
Career

Researcher Information＞＞＞

https://soar-rd.shinshu-u.ac.jp/search/detail.html?systemId=WFcaPUkh&lang=en&st=researcher
- Operation
Office of Inter-University Exchange Project (U.S.)

Shinshu University

Competency／コンピテンシー

Logical thinking ability
Problem finding ability
Problem solving skill
Practical ability
Situation grasping ability
Management ability
International character
Autonomy
Flexibility

Information／その他の情報

Special Notes

Reproduction, redistribution, or any other unauthorized use without prior permission is strictly prohibited.
If you wish to reproduce, duplicate, or link to this website, please contact us in advance at the address below.

Contact／お問合せ先

Division of International Planning, Department of International Affairs, Shinshu University
Office of Inter-University Exchange Project (U.S.)
E-mail：tenkai@shinshu-u.ac.jp