Holding of “The Power of Fermentation: Japanese Tradition and Science in Scotland”
2026/7/15
On Thursday 15th July, the Consulate-General of Japan in Edinburgh, in collaboration with Nagaoka University of Technology and the Edinburgh Food & Drink Academy (EDFA), hosted an event introducing Japanese food culture through the theme of fermentation, entitled "The Power of Fermentation: Japanese Tradition and Science in Scotland." Around 30 participants attended, including representatives from food-related companies, research institutions and universities.
The event opened with welcoming remarks by Deputy Consul General Minori Ishii and Lucinda Bruce-Gardyne of EDFA. This was followed by a keynote lecture by Professor Wataru Ogasawara of Nagaoka University of Technology and a presentation by Robin Sheriff, a practitioner of Japanese-style koji fermentation in Scotland.
The event opened with welcoming remarks by Deputy Consul General Minori Ishii and Lucinda Bruce-Gardyne of EDFA. This was followed by a keynote lecture by Professor Wataru Ogasawara of Nagaoka University of Technology and a presentation by Robin Sheriff, a practitioner of Japanese-style koji fermentation in Scotland.
Participants then moved to the demonstration kitchen, where Manabu Kida, Official Chef of the Consulate-General of Japan in Edinburgh, demonstrated how to prepare miso soup with dashi broth and dishes using miso and shio koji, followed by a tasting session. Junichi Shirai and Noriko Shirai of Gohan Doumei (‘the Rice Alliance’) also gave a live demonstration of the TAKU Project "How to Cook Delicious Rice," after which participants sampled freshly cooked rice.
The event concluded with a networking reception for attendees. Exhibition booths showcased a range of fermented products and initiatives, including sake and mirin from Hakkaisan Brewery, shochu from Kirishima Shuzo, usuage (thin fried rice crackers) from Zuika, miso from Hoshiroku, "Kyodo no Minori" soy sauce from the Niigata Soy Sauce Cooperative Association, and locally produced miso and soy sauce made with Scottish ingredients by Slow Sauce. Participants enjoyed tasting the various fermented foods and beverages while exchanging views on fermentation and Japanese food culture.
The event concluded with a networking reception for attendees. Exhibition booths showcased a range of fermented products and initiatives, including sake and mirin from Hakkaisan Brewery, shochu from Kirishima Shuzo, usuage (thin fried rice crackers) from Zuika, miso from Hoshiroku, "Kyodo no Minori" soy sauce from the Niigata Soy Sauce Cooperative Association, and locally produced miso and soy sauce made with Scottish ingredients by Slow Sauce. Participants enjoyed tasting the various fermented foods and beverages while exchanging views on fermentation and Japanese food culture.
Feedback from participants was highly positive. Many commented that the event gave them a deeper appreciation of Japanese food culture through fermentation, helped them understand the scientific differences between Japanese fermentation and natural yeast cultures, and highlighted the potential for Japanese-style fermented foods to develop further in Scotland; just as Japan has successfully embraced whisky-making techniques from Scotland.
The event demonstrated the growing interest in Japanese fermentation and is expected to further strengthen cultural and culinary exchanges between Japan and Scotland through the shared appreciation of fermentation traditions.
The event demonstrated the growing interest in Japanese fermentation and is expected to further strengthen cultural and culinary exchanges between Japan and Scotland through the shared appreciation of fermentation traditions.