Issue 03
Feature Small Things
That Make
It Sweet
Main animation for Issue 03. An organic pattern resembles the silhouette of a wine glass. Filled with wine, the wine glass continues to spin.
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Let’s Go Visit the World-Famous, “Fermentation Restaurant.”
01/03
A to Z on Japanese Food What Are the Important Elements That Should Be Preserved for Future Generations?
Japanese food is vague and elusive. Its form is constantly changing. It is the “character” that we need to cherish.
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02/03
Why Is Soy Sauce Good? Exploring Japanese Fermentation Culture Through Seasonings
How did Japan become a fermentation powerhouse? An expert explains the background.
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03/03
The Beauty of Microbial Creation: Welcome to the Museum of Fermented Foods by Kaoru, Founder of Dress the Food
Let's take a peek at the formative beauty of fermented foods from the perspective of food director KAORU.
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Series
JUNKAN
Museum
"JUNKAN": A Creator's Vision.
Exploring "JUNKAN" through
Varied Perspectives, Ideas, and Expressions.
This month’s creator
Artist/Plant Director/Doctor (Agriculture)
Mikiko Kamada
See the work
Information
