In cooperation with Mr. Hiraku Ogura, a fermentation designer, Nagaoka University of Technology (NUT) has established a new project, the "Laboratory for the Science of Fermentation," within the Regional GX Innovation Co-Creation Center—the core facility of the J-PEAKS project—with the aim of elucidating the fermentation culture that has taken root in various regions of Japan through the power of science and passing it on to the next generation.

In collaboration with KOSEN (national institutes of technology) across Japan, this laboratory will conduct research on everything from familiar fermented foods such as miso, sake, and pickles to the unique fermentation cultures handed down from one region to another. The laboratory will use the power of science to uncover the values that reside in traditional fermentation culture and that are necessary for people today. By combining the latest, cutting-edge technology with traditional areas, this initiative will present the Japanese fermentation culture nurtured by time and climate to the world as the "JAPAN HAKKO BRAND."

Operated by: Regional GX Innovation Co-Creation Center, Nagaoka University of Technology

In Cooperation with: Fermentation Design Lab Co., Ltd.(Hakko Department)