JAPAN FERMENTATION × GLOBAL SESSION: Bringing the Potential of Japanese 'Fermentation' to the World — A Special Session Intersecting Cutting-Edge 'Craft' Knowledge and Practice between Kyoto and the US

From the first Japanese appearance of a top-tier US food science academic leader to a Kyoto miso brewery selected by the world-class three-star restaurant 'NOMA,' and a trending fermentation brand that exhibited at the major US Texas conference 'SXSW2026'—an all-star lineup is gathering at Kyoto KOIN!

Currently, 'Fermentation' is attracting significant interest in the Western food, health, and sustainability sectors.

On the other hand, Japan's fermentation culture, which can be considered its origin, holds immense potential in terms of global market reach despite its long history and advanced technology. Traditional fermentation such as miso, soy sauce, and sake, along with the regional wisdom and culture that support them—how are these being accepted by the world today, and how can they evolve?

This question is not merely a cultural discussion but is directly linked to growth strategies for food processing, brand development, and regional industries.

In this session, we will connect in real-time from Kyoto, a hub of fermentation culture, to the front lines of the United States, facing the question head-on: 'Where does Japanese fermentation find its winning opportunity in the global market?'

Speakers at the open innovation space 'KOIN' within the Kyoto Economic Center include the 4th-generation president of a long-established Kyoto miso brand selected by the world-class restaurant 'NOMA' (Copenhagen/Los Angeles), and the representative of a Kyoto-based fermentation brand that exhibited at the major conference 'SXSW' held in Texas in 2026. Furthermore, as a special guest from the US, a director from Cornell University—one of the prestigious Ivy League schools, ranked #1 in many US food science rankings, and responsible for the Cornell Fermentation Farming Laboratory—will join via live stream.

As research, tradition, and business perspectives intersect, we will share practical insights covering 'product development,' 'processing technology,' 'brand design,' and 'overseas market expansion,' going beyond mere introduction of food culture.

Whether you are a startup, food manufacturer, processor, regional brand, or researcher—why not 'ferment' your ideas on how to utilize 'fermentation' from your own perspective?

*This event will be a hybrid event held on-site at the Kyoto Economic Center (KOIN) and via online webinar.