Celebrating Japan's Ancient Food Wisdom

One of the commemorations on August 8th every year is Fermented Food Day 発酵食品の日 (Hakkō shokuhin no hi) in Japan. It is a day that was created to shine a light on the importance of fermented foods in everyday life. The date comes from a playful reading of August 8th, 8/8, "ha (8)  kkō (8)" the Japanese word for fermented. Also, the auspicious shape of the kanji for "8", 八, symbolizes expansion and limitless possibility.

The day was established in 1994 by Manda Fermentation Co., Ltd., a company with roots tracing back to a sake brewery that operated for ten generations since the Genroku era (Edo period). Japan’s fermented foods have a long history, with records dating back even further - much further - to the Nara period (710 to 794), when salted melon was noted as one of the earliest examples 

Over time, staples such as miso, soy sauce, sake, vinegar, and natto (pictured) became essential parts of daily meals, valued for their flavor, preservation, and nutrition.  Fermentation not only enhances taste but also increases digestibility, creates new nutrients, and supports gut health through beneficial bacteria.