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Ethnic Fermented Foods and Alcoholic Beverages of Asia pp 193–236Cite as

Ethnic Fermented Foods and Alcoholic Beverages of Japan

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Abstract

Japanese traditional fermented foods are centerpieces of taste of Washoku cuisine which was added to UNESCO’s Intangible Cultural Heritage list in 2013. Miso is fermented soybean paste. It is used for every day’s miso soup and as a seasoning in many kinds of cooking. Shoyu – soy sauce – is a liquid-type seasoning made of soybeans, wheat, koji, and salt water. Natto is soybeans fermented with Bacillus, with sticky but tasty γ-polyglutamic acid. Su is a traditional vinegar of cereal or fruit. Rice vinegar which is usually made directly from rice and rice koji is the most popular in Japan. Tsukemono is pickled vegetables, of which the traditional one is fermented with lactic acid bacteria. Tsukemono is usually served daily as a side dish with boiled rice. A variety of fermented seafoods, salted type (gyoshyo, shiokara, kusaya), pickled type (nare-zushi, nuka-zuke), and molded type (fushi) are also developed. The last one “fushi” is an indispensable ingredient in Japanese cuisine. Two kinds of alcoholic beverages, famous sake (rice wine) and shochu (spirits), are also important gifts of fermentation. The outline, including information of microbes, preparation methods and functionality and health benefits, of these traditional fermented foods and beverages popular in Japan are introduced.

Dr. Soichi Furukawa had suddenly passed away just after preparing this manuscript.

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Authors and Affiliations

  1. Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kan-nondai, Tsukuba, Ibaraki, 305-8642, Japan

    Yoshiaki Kitamura, Ken-Ichi Kusumoto & Yukio Magariyama

  2. Japan Soy Sauce Technology Center, 3-11, Koami-cho, Nihonbashi, Chuo-ku, Tokyo, 103-0016, Japan

    Tetsuya Oguma

  3. Genetic Resources Center, National Agriculture and Food Research Organization, 2-1-2 Kan-nondai, Tsukuba, Ibaraki, 305-8602, Japan

    Toshiro Nagai

  4. College of Bioresource Science, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, Japan

    Soichi Furukawa

  5. Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, 2 Ikenodai, Tsukuba, Ibaraki, 305-0901, Japan

    Chise Suzuki

  6. National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency, 2-12-4, Fukuura, Kanazawa-ku, Yokohama, 2368648, Japan

    Masataka Satomi

  7. Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima, 890-0065, Japan

    Kazunori Takamine & Hisanori Tamaki

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  1. Yoshiaki Kitamura
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  2. Ken-Ichi Kusumoto
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  3. Tetsuya Oguma
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  4. Toshiro Nagai
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  5. Soichi Furukawa
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  6. Chise Suzuki
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  7. Masataka Satomi
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  8. Yukio Magariyama
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  9. Kazunori Takamine
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  10. Hisanori Tamaki
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Corresponding author

Correspondence to Yoshiaki Kitamura .

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Editors and Affiliations

  1. Department of Microbiology School of Life Sciences, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

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Kitamura, Y. et al. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Japan. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2800-4_9

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