抄録
The many seaside and mountainous geographic locations from the south to the north of Japan and the influence of seasonal changes have resulted in regional development of many different traditional food. In addition, there are many fermented foods in Japan. Miso and shoyu, major seasoning substances, and sake, shochu, and awamori are widely consumed throughout Japan. There are also minor fermented foods in different local areas that are eaten in the areas where they are produced. In these featured papers we present information on several traditional fermented foods and explain the basis of their processing and associated chemistry.
