The theme for August, “Fermentation”. One of the dishes in August.

Vinegar, which is said to be the oldest seasoning in Japan. Soy sauce, miso, and mirin, which are indispensable for Japanese food are fermented seasonings.
In addition, pickles, natto, dried bonito, salted fish, funazushi (fermented sushi), etc. can be preserved with the power of fermentation.
Both are traditional Japanese tastes and origins.

■”STORIES OF SEASONS” Fermentation – The origin of Japanese taste –

Chef’s specialty: A combination of seasonal produce with fermentation.
Please enjoy Stories of the Season.

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