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A Journey Through Fermentation: 'Koyuki and Fermentation Grandma'

On November 13, 2025, the much-loved NHK E television program 'Koyuki and Fermentation Grandma' will be released as a book published by the Sanshusha Publishing Center. The book features Koyuki, a talented actress passionate about fermented foods, as the narrator.

This fascinating journey takes readers through various regions of Japan, where Koyuki meets skilled grandmothers (and occasionally grandfathers or couples) who have dedicated their lives to the craft of fermentation. These artisans reveal treasured recipes intended for future generations, highlighting how fermentation food-making has become a rare and valuable skill in today's fast-paced world.

As the demand for fermented foods continues to grow, understanding the traditional techniques to produce these items becomes increasingly crucial. The book explores the significance of fermentation in society, showcasing recipes from places as diverse as Hokkaido to Okinawa.

Notably, the book contains a special dialogue featuring renowned culinary expert Yoshiharu Doi, who shares his insights on fermentation and its invisible but essential qualities.

“Fermentation is something unseen. The crucial elements are invisible. Koyuki smiles at the essence of flavor. Ah, how beautiful it is.”

— Yoshiharu Doi, Culinary Expert

Featured Regions and Special Fermented Foods

Niigata – Kakudai Hama 'Shokkarai Wasa'

Emphasizing seasonal events, this fermented delicacy leverages the blessings of the ocean, showcasing the region's beloved ingredients.

Aomori – Towada 'Goddo'

A perfect harmony of natto and koji, this fermented food delights the palate and is sure to create lasting memories for those who taste it.

Okinawa – Miyako Island 'Shinkyu'

A sacred beverage offered in prayers for health, this drink illustrates the deep cultural ties between food and spirituality.

Hokkaido – Hidaka 'Ontorepu'

With a preservation period of up to 20 years, this fermented food embodies the rich history and wisdom of the Ainu people, showcasing their knowledge.

Ehime – Ishizuchi Mountain 'Ishizuchi Black Tea'

This mysterious beverage, once nearly lost to history, boasts an intriguing acidity generated by unique lactic acid bacteria.

Book Details

The book 'Koyuki and Fermentation Grandma' is presented in A5 format, featuring high-quality colors, and is priced at 2,200 yen plus tax. It includes an engaging introduction and detailed sections celebrating Japan’s traditional fermentation practices.

• - ISBN: 978-4-86311-465-4
• - Check the details on Sanshusha's website.
• - Available on Amazon and Rakuten Books.

About the Author – Koyuki

Koyuki, born in 1976 in Kanagawa Prefecture, has garnered acclaim in various media, including film, drama, commercials, and magazines. She won the Best Actress award at the 29th Japan Academy Awards for her role in the 2005 film 'Always: Sunset on Third Street.' Influenced by her mother from Akita, she integrates fermented foods into her daily life. Koyuki is also the author of several books, including 'Koyuki: The Art of Beauty' and 'The Power to Live.'

Follow her on Instagram for more updates and inspiration!