{"id":458,"date":"2025-11-25T09:39:00","date_gmt":"2025-11-25T00:39:00","guid":{"rendered":"https:\/\/sx.nagaokaut.ac.jp\/?p=458"},"modified":"2026-01-09T10:50:06","modified_gmt":"2026-01-09T01:50:06","slug":"%e3%83%aa%e3%83%bc%e3%82%b8%e3%83%a7%e3%83%8a%e3%83%ab%ef%bd%87%ef%bd%98%e3%82%a4%e3%83%8e%e3%83%99%e3%83%bc%e3%82%b7%e3%83%a7%e3%83%b3%e5%85%b1%e5%89%b5%e3%82%bb%e3%83%b3%e3%82%bf%e3%83%bc%e5%86%85","status":"publish","type":"post","link":"https:\/\/sx.nagaokaut.ac.jp\/en\/%e3%83%8b%e3%83%a5%e3%83%bc%e3%82%b9\/458\/","title":{"rendered":"Laboratory for the Science of Fermentation\" opened in the Regional GX Innovation and Co-Creation Center - Science reveals the cultural value of traditional Japanese fermented foods -."},"content":{"rendered":"

In cooperation with Mr. Hiraku Ogura, a fermentation designer, we have established a new project, \"Laboratory for the Science of Fermentation,\" within the Regional GX Innovation Co-Creation Center, the core facility of this 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.<\/p>\n\n\n\n

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In collaboration with technical colleges 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. We 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, we will present the Japanese fermentation culture nurtured by time and climate to the world as the \"JAPAN HAKKO BRAND\".<\/p>\n\n\n\n

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Operated by: Regional GX Innovation Co-Creation Center, Nagaoka University of Technology<\/p>\n\n\n\n

Cooperation: Fermentation Design Lab (Fermentation Department)<\/p>\n\n\n\n

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Press Conference<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From left, Mr. Hiraku Ogura, Prof. Ogasawara<\/figcaption><\/figure>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

The Regional GX Innovation Co-Creation Center, the core facility of this project, is located in Japan, with the cooperation of Hiraku Ogura, a fermentation designer. Read more \u2192.<\/a><\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,22],"tags":[9,23,24],"class_list":["post-458","post","type-post","status-publish","format-standard","hentry","category-21","category-22","tag-9","tag-gx","tag-24"],"acf":[],"_links":{"self":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/comments?post=458"}],"version-history":[{"count":1,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/458\/revisions"}],"predecessor-version":[{"id":461,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/458\/revisions\/461"}],"wp:attachment":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/media?parent=458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/categories?post=458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/tags?post=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}