The Transformation of Dining: Learning Through Fermented Gastronomy in Shimokitazawa
The traditional concept of restaurants is evolving beyond mere places to eat. The Fermentation Life Promotion Association has just opened its 12th nationwide school in a fermented cuisine restaurant in Shimokitazawa, marking the start of an innovative initiative known as "Fermented Gastronomy." This new school follows unique efforts to integrate learning into various environments such as hotels, dental clinics, and live cafes.
In recent years, the dining industry has witnessed a shift in focus towards not just taste and spatial experience, but also a greater awareness of gut health, nutrition, and the deeper context surrounding food. In response to this trend, the Fermentation Life Promotion Association aims to establish educational hubs where knowledge about fermentation is seamlessly integrated into daily life.
Previously, the association introduced learning elements to various settings: "staying" at hotels, "treating" at dental clinics, and "enjoying music" at live cafes, creating platforms that act as catalysts for changing people's dietary habits and consciousness about food through fermentation. The new Shimokitazawa school is set to redefine restaurants by incorporating educational experiences into eating, positioning dining establishments as gateways to gut health and fermented gastronomy.
Café 明日も発酵ごはん nippon, where the Shimokitazawa school is located, specializes in fermented dishes that incorporate traditional Japanese fermentation techniques such as koji, miso, and fish sauce. Diners can savor the flavors of fermentation while learning about its mechanisms, cultural significance, and impacts on health. This unique approach aims to provide a new eating experience centered around selecting meals with understanding.
The grand opening is scheduled for March 20, 2026, coinciding with the first anniversary of the café. An opening celebration will showcase mini-lectures on fermentation, tasters, and fermented beverages under the theme of "Learn, Eat, and Enjoy." The association aspires to continue expanding its hub offerings by leveraging the characteristics of various industries and environments, promoting fermentation not as a specialized knowledge but as practical wisdom that supports daily diets and gut health.
Gastronomy is not merely about culinary techniques or recipes; it encompasses the background, culture, history, health, and social aspects of food. In recent times, the emphasis has shifted to not just "what to eat," but also "why it is eaten" and its potential effects on health and lifestyle. This understanding enhances the value of the food experience, with this initiative proposing a gastronomic experience that is rooted in learning about fermentation.
The Fermentation Life Promotion Association was established with the purpose of organizing daily diets through fermentation and gut health. As of March 2026, the association has 12 accredited schools across the nation, offering cooking classes, certification courses, corporate training, and store production, advocating for fermentation as practical wisdom deeply rooted in everyday life. Its proactive approach includes collaboration with diverse industries such as hospitality, dental services, and dining to create new lifestyle proposals that merge food and learning.
Maki Koretomo, a cooking researcher and Japanese cuisine chef, has dedicated over 20 years to preserving and reinterpreting Japan's fermented food and fish-eating culture. She is active in restaurant production, running cooking classes, and writing, with a popular approach of presenting fermentation not as a restrictive health method but as a daily choice enriched with taste and enjoyment. Her current focus is on the social implementation of dining spaces that foster learning around fermentation.
In recent years, the dining industry has witnessed a shift in focus towards not just taste and spatial experience, but also a greater awareness of gut health, nutrition, and the deeper context surrounding food. In response to this trend, the Fermentation Life Promotion Association aims to establish educational hubs where knowledge about fermentation is seamlessly integrated into daily life.
Previously, the association introduced learning elements to various settings: "staying" at hotels, "treating" at dental clinics, and "enjoying music" at live cafes, creating platforms that act as catalysts for changing people's dietary habits and consciousness about food through fermentation. The new Shimokitazawa school is set to redefine restaurants by incorporating educational experiences into eating, positioning dining establishments as gateways to gut health and fermented gastronomy.
Café 明日も発酵ごはん nippon, where the Shimokitazawa school is located, specializes in fermented dishes that incorporate traditional Japanese fermentation techniques such as koji, miso, and fish sauce. Diners can savor the flavors of fermentation while learning about its mechanisms, cultural significance, and impacts on health. This unique approach aims to provide a new eating experience centered around selecting meals with understanding.
The grand opening is scheduled for March 20, 2026, coinciding with the first anniversary of the café. An opening celebration will showcase mini-lectures on fermentation, tasters, and fermented beverages under the theme of "Learn, Eat, and Enjoy." The association aspires to continue expanding its hub offerings by leveraging the characteristics of various industries and environments, promoting fermentation not as a specialized knowledge but as practical wisdom that supports daily diets and gut health.
Understanding Gastronomy
Gastronomy is not merely about culinary techniques or recipes; it encompasses the background, culture, history, health, and social aspects of food. In recent times, the emphasis has shifted to not just "what to eat," but also "why it is eaten" and its potential effects on health and lifestyle. This understanding enhances the value of the food experience, with this initiative proposing a gastronomic experience that is rooted in learning about fermentation.
About the Fermentation Life Promotion Association
The Fermentation Life Promotion Association was established with the purpose of organizing daily diets through fermentation and gut health. As of March 2026, the association has 12 accredited schools across the nation, offering cooking classes, certification courses, corporate training, and store production, advocating for fermentation as practical wisdom deeply rooted in everyday life. Its proactive approach includes collaboration with diverse industries such as hospitality, dental services, and dining to create new lifestyle proposals that merge food and learning.
About Maki Koretomo, Representative Director
Maki Koretomo, a cooking researcher and Japanese cuisine chef, has dedicated over 20 years to preserving and reinterpreting Japan's fermented food and fish-eating culture. She is active in restaurant production, running cooking classes, and writing, with a popular approach of presenting fermentation not as a restrictive health method but as a daily choice enriched with taste and enjoyment. Her current focus is on the social implementation of dining spaces that foster learning around fermentation.
Store Information
- - Name: Café 明日も発酵ごはん nippon
- - Location: 3-31-5 Kitazawa, Setagaya, Tokyo
- - Type: A specialty restaurant for fermented cuisine based on Japanese fermentation culture
- - Features: Offers easy-to-incorporate fermented dishes utilizing koji, miso, and fish sauce for everyday dining experiences.
Topics Consumer Products & Retail）
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