Fermented foods of Japan
Fermentation traditions documented in Japan, from everyday preserves to regional specialities.
Documented ferments
Nukazuke (rice-bran-bed fermented pickles)
Nukazuke (Japanese rice-bran-bed lactic-fermented vegetable pickle)
vegetable-ferment-pickle
Vegetable🇯🇵 Japan
Shibazuke (Kyoto eggplant & shiso pickle)
Shibazuke (Kyoto eggplant and shiso lactic-fermented pickle)
vegetable-ferment-pickle
Vegetable🇯🇵 Japan
Takuan (fermented dried-daikon pickle)
Takuan (Japanese fermented dried-daikon pickle)
vegetable-ferment-pickle
Vegetable🇯🇵 Japan
Katsuobushi (smoked, dried and mould-ripened skipjack)
Katsuobushi (Japanese smoked, dried and mould-ripened skipjack)
Fish ferment/dried seasoning
Meat / Fish🇯🇵 Japan