Fermenting Futures explores traditions and innovations of Japanese ‘Hakko’
2025/12/15
Consul General Otsuki’s remarks
Panel discussion with San-J International and Marukome U.S.A. representatives
On Thursday, November 20, the Consulate General of Japan in San Francisco and Japan Society of Northern California jointly hosted a special event highlighting tradition and innovation in the world of “Hakko”, the Japanese word for fermentation.
The event began with opening remarks from Consul General Kotaro Otsuki, followed by presentations from Takashi Sato of San-J International and Shuta Aoki of Marukome U.S.A. The presenters joined a panel discussion, moderated by food tech evangelist Hitoshi Hokamura, where they discussed potential uses of koji mold fermentation technology in modern gastronomy and cuisine, moving beyond traditional food production. Additionally, Professor Justin Sonnenburg from Stanford University, Dr. Irnayuli Sitepu and Professor Ryoya Tanahashi from UC Davis, and Professor Hiroshi Takagi from the Nara Institute for Science & Technology (NAIST) highlighted new developments in the world of fermentation technology and applications from a research perspective.
After the main program, attendees enjoyed a showcase of fermented foods from Japan-based manufacturers Haccoba and Oryzae, which are developing new types of fermented products, as well as San Francisco retailers Bernal Cutlery and Shared Cultures.
You can check out the event details from the link below.
The event began with opening remarks from Consul General Kotaro Otsuki, followed by presentations from Takashi Sato of San-J International and Shuta Aoki of Marukome U.S.A. The presenters joined a panel discussion, moderated by food tech evangelist Hitoshi Hokamura, where they discussed potential uses of koji mold fermentation technology in modern gastronomy and cuisine, moving beyond traditional food production. Additionally, Professor Justin Sonnenburg from Stanford University, Dr. Irnayuli Sitepu and Professor Ryoya Tanahashi from UC Davis, and Professor Hiroshi Takagi from the Nara Institute for Science & Technology (NAIST) highlighted new developments in the world of fermentation technology and applications from a research perspective.
After the main program, attendees enjoyed a showcase of fermented foods from Japan-based manufacturers Haccoba and Oryzae, which are developing new types of fermented products, as well as San Francisco retailers Bernal Cutlery and Shared Cultures.
You can check out the event details from the link below.
Presentations on fermentation research at Stanford, UC Davis, and NAIST
Samples of Marukome miso and San-J corn soy sauce
Fermented foods & drinks on display for tasting
Chef Cat Wang preparing hors d’oeuvre with fermented ingredients
Guests sampling Japanese sake and other fermented products
Group photo of all presenters
Photography by: Hiro Sogi Media
