Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
Hiraku Ogura is a highly skilled fermentation designer and the founder of Hakko Labo, located in Yamanashi, Japan. With a deep passion for fermentation science, he pursued his education at the esteemed Tokyo University of Agriculture, where he honed his expertise in this specialized field.
As an authority in fermentation, Hiraku has dedicated his career to exploring the intricate world of microbial transformation. His work goes beyond the traditional boundaries of the fermentation process, delving into the cultural and anthropological aspects of this ancient practice. His remarkable insights and understanding have led to the creation of Hakko Bunka Jinruigaku (Fermental Cultural Anthropology), a groundbreaking publication that unravels the roots and social phenomena of Japan through the lens of the micro fermentation world.
Hiraku’s tireless efforts have allowed him to uncover the hidden stories and traditions embedded within fermentation. By re-capturing the essence of Japan from this unique perspective, he has shed light on the invaluable role that fermentation plays in shaping the country’s history, art, and society.