Fermented Food Class

Japanese cuisine features a wide array of fermented foods that are integral to its culinary tradition. Fermentation has long been used in Japan to enhance flavours, preserve food, and add nutritional value. Fermented foods are celebrated not only for their unique taste, but also for their health benefits. They are rich in probiotics, which support gut health, and they often contain higher levels of vitamins, minerals, and antioxidants compared to their non-fermented counterparts. Fermentation can also improve digestibility and enhance the absorption of nutrients. During this home visit activity, you will learn all about the process of fermented foods and have your chance to create some delectable dishes.