International students and other foreign residents deepened understanding about fermented food eaten on a daily basis in Japan.

◆Part 1: “What are natto, miso, soy sauce, and amazake?”
Date and time: October 21st (Sat) 14:00-16:00
Location: Meguro International Association (MIFA)
Participants: 19 (Brazil1 China3 Cyprus1 Ecuador3 Finland2 France1 Hong Kong1 Japan2 Korea1 Philippines1 Spain1 Ukraine2)
Interpretation: Available (Japanese ⇔ English)
Content: Attendees came to know what kind of fermented foods natto, miso, soy sauce, and amazake are and they are
essential to the Japanese diet. They deepened their understanding through actual food.
Lecturer: Mr. Masataka KAWAMATSU (part-time lecturer at The Open University of Japan
(fermentation science)

◆Part 2 “What is sake?”
Date and time: October 28th (Sat) 14:00-16:00
Location: Same as above
Participants: 14 (Australia1 Brazil1 China1 Cyprus1 Denmark1 Finland1 Japan3 Spain1Taiwan1Thailand1 USA*2)
Interpretation: Available (Japanese ⇔ English)
Content: Attendees came to know how sake is made, how it is different from wine, what types of sake there are, and what kind of ingredients go well with each sake. They deepened their understanding through tasting.
Lecturer: Same as above

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

•