[HIROSHIMA TSUTAYA BOOKS] Asian Fermentation Journey
Fairs and Exhibitions
Building 1, 1F Magazine Street 2024年01月24日(水) - 02月25日(日)
Fermentation is anarchy.
Fermentation designer Hiraku Ogura's new book "Asia Fermentation Journey" begins with a great adventure to visit the roots of fermented foods in Tibet, Nepal, India and other parts of Asia. It is a busy book, with a tense start to the hardy journey, unexpected discoveries about koji (←check the difference in this book), and moving encounters. Not only can you learn about fermentation, but it is also a wonderful piece of non-fiction. And above all, it is full of vitality, and the tough microorganisms and tough fermentation artisans from all over Asia convey a kind of will to live.
Recently, we often hear about "bacteria activity". Fermented foods, which are said to be good for both health and beauty, have become an indispensable part of our daily diet. I think many people are interested in the wide variety of fermented foods, but the process of fermentation itself is also quite interesting. It is also recommended to pay attention to it as a food culture handed down from ancient times. I want to drink Baijiu (Chinese shochu)!
Fermentation designer Hiraku Ogura's new book "Asia Fermentation Journey" begins with a great adventure to visit the roots of fermented foods in Tibet, Nepal, India and other parts of Asia. It is a busy book, with a tense start to the hardy journey, unexpected discoveries about koji (←check the difference in this book), and moving encounters. Not only can you learn about fermentation, but it is also a wonderful piece of non-fiction. And above all, it is full of vitality, and the tough microorganisms and tough fermentation artisans from all over Asia convey a kind of will to live.
Recently, we often hear about "bacteria activity". Fermented foods, which are said to be good for both health and beauty, have become an indispensable part of our daily diet. I think many people are interested in the wide variety of fermented foods, but the process of fermentation itself is also quite interesting. It is also recommended to pay attention to it as a food culture handed down from ancient times. I want to drink Baijiu (Chinese shochu)!
To celebrate the publication of "Asia Fermentation Travelogue," HIROSHIMA TSUTAYA BOOKS will be holding a fermentation fair. Author Hiraku Ogura has shared a message about the book and a selection of recommended fermentation books. In addition to books related to fermentation and Hiraku's selection, there will also be fermented foods from Gomi Shoyu. Take this opportunity to experience the profound world of fermentation.
Hello. I'm Hiraku Ogura.
His new book, "A Journey into Fermentation in Asia," was carefully written over a period of four years, including the COVID-19 pandemic.
At the end of 2019, he took a long trip to Yunnan Province in China, and immediately after the COVID-19 pandemic ended, he crossed over to the Himalayas, and then, using the information he gained there, he traveled to Manipur State, the farthest reaches of India, in the early summer of 2023.
His new book, "A Journey into Fermentation in Asia," was carefully written over a period of four years, including the COVID-19 pandemic.
At the end of 2019, he took a long trip to Yunnan Province in China, and immediately after the COVID-19 pandemic ended, he crossed over to the Himalayas, and then, using the information he gained there, he traveled to Manipur State, the farthest reaches of India, in the early summer of 2023.
When I arrived in the mysterious land of Manipur, I found that a war had broken out, I was listed as missing for about a week, and I was caught up in an ethnic clash where one wrong move could mean death! It was in this situation that I had a miraculous encounter with the ancient Asian culture of fermentation.
China, Tibet, Nepal, India.
This book was born from countless encounters in various parts of Asia, and it also introduces the beliefs and fermentation culture of northeastern India, which have never been reported in Japan before. It is full of laughs, human feelings, and thrills, and above all, it is a torrent of unique Asian local food culture that will make you want to eat and drink after reading it.
This book was born from countless encounters in various parts of Asia, and it also introduces the beliefs and fermentation culture of northeastern India, which have never been reported in Japan before. It is full of laughs, human feelings, and thrills, and above all, it is a torrent of unique Asian local food culture that will make you want to eat and drink after reading it.
I believe that this book will be enjoyable for fermentation fans, food lovers, travel lovers, anthropology and folklore lovers, and anyone interested in fermentation.
☆Items dealing with fermentation culture overseas
☆ Serious non-fiction works
☆ Serious non-fiction works
After taking on two new challenges, the book has a different feel to it than my previous works. Before it is a book about food and fermentation, I hope everyone will enjoy it as a piece of non-fiction reading material.
Hiraku Ogura
【profile】
Hiraku Ogura
Hiraku Ogura
Born in Tokyo in 1983. Fermentation designer. Studied cultural anthropology at the School of Letters, Waseda University, and studied abroad in France while still a student. After studying fermentation as a research student at Tokyo University of Agriculture, he established a fermentation lab in Koshu, Yamanashi Prefecture. Aiming to "make the invisible workings of bacteria visible through design," he has developed projects on the theme of fermentation and microorganisms with brewers and researchers from all over the country. He won the Good Design Award in 2014 for his picture book and animation "Temae Miso no Uta." In 2020, he opened "Hakkou Department," a specialty store for fermented foods, in Shimokitazawa, Tokyo. His books include "Fermentation Cultural Anthropology," "Japanese Fermentation Travelogue," and "Ossu! Food Country Oishii Nippon."
[Brands we handle]
Gomi Shoyu, a brewery in Kofu City, Yamanashi Prefecture, was founded in 1868. Although the company is called Gomi Shoyu, it currently operates as a miso shop. In addition to miso, they also manufacture and sell koji. They hold handmade miso classes called "Temae Miso Classes" to promote handmade miso. Please try the fermented seasonings from Gomi Shoyu, which continues to convey the wonders of traditional fermentation culture.
https://yamagomiso.com/
https://yamagomiso.com/
- period Wednesday, January (Wed)-(Sun) February 25th
- place Building 1, 1F Magazine Street
