Seminars & Short Courses
Fermentation in Japan
This asynchronous NCTA short course will cover Japan's unique culture of fermentation. Participants will explore the agents used, how methods vary based on the size of producers, and the different types of ferments found in Japan. This course will also explore how Japan fits into the larger East Asian region consisting of China, Korea, and Taiwan. Focus will be on how Japan has influenced the surrounding area especially during its pre- and inter-WWII imperialist expansion in the region. Participants will be introduced to the similarities between ferments from different countries and how regional ingredients are adapted to make unique combinations.