On Saturday, November 14, 2026, the “International HAKKO Symposium 2026,” hosted by the Nagaoka University of Technology, will be held at the Miraie Forum [2nd and 3rd Floors] in the East Wing of Miraie Nagaoka.
This symposium will feature experts in the field of fermentation from Japan and abroad, who will introduce the appeal of fermentation and fermentation cultures from around the world. It is an opportunity to explore the depth of fermentation and its new possibilities (interpretation provided).
The program consists of presentations by four speakers active in various fields of fermentation. Following the symposium, the “Fermentation Networking Event,” organized by Nagaoka City, will be held in the hall on the first floor of the East Wing of Miraie Nagaoka.

Event Overview
Date and Time: Saturday, November 14, 2026, 4:00 p.m. to 6:00 p.m.
Venue: Miraie Nagaoka East Building, Miraie Forum
Participation Fee: [Free]
How to Apply: [Advance registration required]Registration Form

Program
4:00 p.m. Opening Remarks: Wataru Ogasawara (Nagaoka University of Technology)
4:05 p.m. Lecture 1: “Preserving the ‘Present’ with Koji, Paving the Way for the ‘Future’ with Koji”
　　　Koichi Higuchi (President and CEO, Higuchi Matsunosuke Shoten Co., Ltd.)
　　　Overview: The significance of koji starter manufacturers in supporting Japan’s brewing industry through a stable supply of a wide variety of pure spores. Starting from our current position as we face changes in domestic demand, we will discuss new initiatives utilizing koji fermentation. We will explore perspectives for paving the way for the future of koji mold while preserving tradition.

4:25 p.m. Presentation 2: “The Localization of HAKKO in Scotland”
　　　Robin Sherriff (Co-founder of Slow Sauce // CEO of The Fermenters Guild UK)
　　　Overview: “Localizing HAKKO in Scotland” tells the story of Slow Sauce and my journey to respectfully adapt Japanese fermentation techniques to Scottish ingredients and surroundings. I’ll share what I’ve learned from growing koji on Scottish oats and British peas, and fermenting miso and shoyu in oak barrels, exploring how these traditions can take root in a new place while honoring their origins.

4:45 p.m. Lecture 3: “Why Do We ‘Ferment’ in the World of Fermentation?”
　　　Justin Potts (CEO, Potts Family Productions, Inc.)
　　　Overview: The Japanese term “hakko” translates simply to “fermentation.” As a word, it has universal appeal and fosters a shared understanding across the globe. It’s easy enough to discuss. But if we have this universally recognized term, why go out of our way to focus on the unfamiliar concept of “hakko”? Is there a different world visible through “hakko” that cannot be seen through the lens of “fermentation”? We will consider the future role of “hakko.”

5:05 p.m. Lecture 4: “What Are the ‘3 Ls’ That Define HAKKO’s Global Value?”
"The 'Three L's': Why HAKKO's Value Resonates Around the World"
　　　Mr. Hiraku Ogura (Fermentation Designer / President, Fermentation Design Lab, Inc.)
　　　Overview: Not only the “technology” of fermentation but also its “cultural value” is spreading from local communities in Japan to the rest of the world. Taking fermentation as our starting point, we will explore a perspective rooted in richness and diversity—one that stands in contrast to a homogenizing society.

5:25 p.m. “About *Fermentation Around the World* and *Koji Dojo*”
　　　　Laura Nyström (Professor, Swiss Federal Institute of Technology Zurich)
　　　　Cipriano Carrero Carralero (Associate Professor, Basque Culinary Center)
　　　　Luong Hong Nga (Associate Professor, Hanoi University of Science and Technology)
5:40 p.m. Panel Discussion & Q&A
6:00 p.m. – Fermentation Networking Event (Hosted by Nagaoka City) @ Miraie Nagaoka, East Building, 1st Floor Hall

How to Apply: [Advance registration required]Registration Form

Contact Us
Nagaoka University of Technology, Regional GX Co-creation Center
Phone: 0258-47-9151

Issued by Head Office for Research Strategy, Nagaoka University of Technology: Saito, Takei, Kuribayashi