Fermenting Futures: Exploring Japanese ’Hakko’, Tradition and Innovation
Dive into the world of Japanese fermentation! This event invites culinary enthusiasts, restaurateurs, industry professionals, and researchers to embark on a journey through the depths of ‘Hakko’—Japan's time-honored fermentation technique. Discover how these traditional methods are revolutionizing modern gastronomy, offering new dimensions of flavor and sustainability.
Join us for an immersive experience where tradition meets innovation. Engage with expert lecture, savor a variety of fermented foods and beverages, and explore how these traditional practices are shaping the future of the culinary world.
Date & Time:
Thursday, November 20th from 3:00-5:00 P.M.
(Doors open at 2:30 P.M.)
Location: Silicon Valley Bank (LinkedIn Building)
222 2nd St 17th Floor, San Francisco, CA 94105
Agenda:
2:30-3:00 Registration
3:00-3:05 Opening Remarks, Kotaro Otsuki, the Consul General of Japan in San Francisco
3:05-3:30 From tradition to Innovation: Fermentation as culinary technique – Takashi Sato | President of San-J International, Inc.
3:30-3:40 Magic of Koji for culinary professionals – Shuta Aoki, Executive Vice President of Marukome Co., Ltd
3:40-4:05 Panel Discussion – Impact of Hakko (fermentation) for gastronomy and culinology
・Takashi Sato, President of San-J International, Inc.
・Shuta Aoki, Executive Vice President of Marukome Co., Ltd
・Moderator: Hitoshi Hokamura, Food Tech Evangelist, Investor
4:05-4:20 Break
4:20-4:30 Fermentation from Stanford’s eye
・Justin L. Sonnenburg, Founder, Stanford Fermentation Food Conference
Alex and Susie Algard Endowed Professor, Stanford University
4:30-4:50 Researchers’ Initiatives
・Irnayuli Sitepu, Project Scientist of UC Davis
・Ryoya Tanahashi, Assistant Professor of UC Davis
・Hiroshi Takagi, Professor of NAIST (Nara Institute of Science and Technology)
4:50-4:52 Closing Remarks
・Steve Pollock | President of Japan Society of Northern California
4:52-5:30 Networking, alongside fermented foods and products from Haccoba, ORYZAE, and Shared Cultures.
In Cooperation with the Consulate General of Japan in San Francisco
Samples provided by Marukome, Ltd, San-J, Haccoba, ORYZAE, Shared Cultures, and Bernal Cutlery.