Japanese Fermentation Food, Science and Tradition

In 2024, Japan’s traditional sake brewing was inscribed on UNESCO’s Intangible Cultural Heritage list, reflecting growing international interest in
fermentation culture. At this symposium, researchers, fermented food producers, chefs, and cultural professionals from, Japan and Switzerland will gather to learn about each other’s fermentation traditions and research.

Let us deepen the connections between science, culture, and food through fermentation, and consider together the future of sustainable food systems and international exchange.