{"id":1584,"date":"2026-09-10T18:14:48","date_gmt":"2026-09-10T09:14:48","guid":{"rendered":"https:\/\/sx.nagaokaut.ac.jp\/?p=1584"},"modified":"2026-11-04T14:46:02","modified_gmt":"2026-11-04T05:46:02","slug":"international-hakko-symposium%e9%96%8b%e5%82%ac%e3%81%ae%e3%81%8a%e7%9f%a5%e3%82%89%e3%81%9b-2026%e5%b9%b411%e6%9c%8814%e6%97%a5","status":"publish","type":"post","link":"https:\/\/sx.nagaokaut.ac.jp\/en\/%e9%95%b7%e5%b2%a1%e6%8a%80%e8%a1%93%e7%a7%91%e5%ad%a6%e5%a4%a7%e5%ad%a6-2\/1584\/","title":{"rendered":"\u3010Upcoming Event\u3011International HAKKO Symposium \/ November 14, 2026"},"content":{"rendered":"
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On Saturday, November 14, 2026, the \u201cInternational HAKKO Symposium 2026,\u201d 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 \u201cFermentation Networking Event,\u201d organized by Nagaoka City, will be held in the hall on the first floor of the East Wing of Miraie Nagaoka.<\/p>\n\n\n\n

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<\/strong><\/a><\/p>\n\n\n\n

Program
4:00 p.m. Opening Remarks: Wataru Ogasawara (Nagaoka University of Technology)
4:05 p.m. Lecture 1: \u201cPreserving the \u2018Present\u2019 with Koji, Paving the Way for the \u2018Future\u2019 with Koji\u201d
\u3000\u3000\u3000Koichi Higuchi (President and CEO, Higuchi Matsunosuke Shoten Co., Ltd.)
\u3000\u3000\u3000Overview: The significance of koji starter manufacturers in supporting Japan\u2019s 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.<\/p>\n\n\n\n


4:25 p.m. Presentation 2: \u201cThe Localization of HAKKO in Scotland\u201d
\u3000\u3000\u3000Robin Sherriff (Co-founder of Slow Sauce \/\/ CEO of The Fermenters Guild UK)
\u3000\u3000\u3000Overview: \u201cLocalizing HAKKO in Scotland\u201d tells the story of Slow Sauce and my journey to respectfully adapt Japanese fermentation techniques to Scottish ingredients and surroundings. I\u2019ll share what I\u2019ve 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.<\/p>\n\n\n\n


4:45 p.m. Lecture 3: \u201cWhy Do We \u2018Ferment\u2019 in the World of Fermentation?\u201d
\u3000\u3000\u3000Justin Potts (CEO, Potts Family Productions, Inc.)
\u3000\u3000\u3000Overview: The Japanese term \u201chakko\u201d translates simply to \u201cfermentation.\u201d As a word, it has universal appeal and fosters a shared understanding across the globe. It\u2019s 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 \u201chakko\u201d? Is there a different world visible through \u201chakko\u201d that cannot be seen through the lens of \u201cfermentation\u201d? We will consider the future role of \u201chakko.\u201d<\/p>\n\n\n\n


5:05 p.m. Lecture 4: \u201cWhat Are the \u20183 Ls\u2019 That Define HAKKO\u2019s Global Value?\u201d
\"The 'Three L's': Why HAKKO's Value Resonates Around the World\"
\u3000\u3000\u3000Mr. Hiraku Ogura (Fermentation Designer \/ President, Fermentation Design Lab, Inc.)
\u3000\u3000\u3000Overview: Not only the \u201ctechnology\u201d of fermentation but also its \u201ccultural value\u201d 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\u2014one that stands in contrast to a homogenizing society.

5:25 p.m. \u201cAbout *Fermentation Around the World* and *Koji Dojo*\u201d
\u3000\u3000\u3000\u3000Laura Nystr\u00f6m (Professor, Swiss Federal Institute of Technology Zurich)
\u3000\u3000\u3000\u3000Cipriano Carrero Carralero (Associate Professor, Basque Culinary Center)
\u3000\u3000\u3000\u3000Luong Hong Nga (Associate Professor, Hanoi University of Science and Technology)
5:40 p.m. Panel Discussion & Q&A
6:00 p.m. \u2013 Fermentation Networking Event (Hosted by Nagaoka City) @ Miraie Nagaoka, East Building, 1st Floor Hall<\/p>\n\n\n\n

How to Apply: [Advance registration required]Registration Form<\/strong><\/a><\/p>\n\n\n\n