The Japan-Switzerland Fermented Foods Symposium, “The Power of Fermentation: Japan’s Tradition and Science in Switzerland,” was held!

In 2024, Japan’s “traditional sake brewing” using koji mold was inscribed on the UNESCO List of Intangible Cultural Heritage.

Taking this opportunity, we co-hosted the Japan-Switzerland Fermented Foods Symposium, titled “The Power of Fermentation: Japan’s Tradition and Science in Switzerland,” in collaboration with the Embassy of Japan in Switzerland. The event was held on September 21 at the Embassy’s venue. Approximately 80 people attended, including representatives from companies, research institutions, and universities involved in fermented foods in both countries, as well as food experts.

At this symposium, following opening remarks by Ambassador Fujiyama and introductions of the Japanese and Swiss participants by Mr. Ogasawara, PL, and Dr. Vaucher, Director of the COI-NEXT Switzerland hub, keynote speeches were delivered by Dr. Looser of Agroscope, Swiss Federal Institute for Forest, Snow and Landscape Research, and Professor Emeritus Gomi of Tohoku University.

Following the symposium, a networking reception for participants was held at the Public Relations and Cultural Center of the Embassy of Japan in Switzerland (JICC). The reception was attended by representatives from Kikusui Sake Brewery Co., Ltd., Nikon Solutions Co., Ltd., Hakkai Brewery Co., Ltd., Matsunosuke Higuchi Shoten Co., Ltd., Fujiwara Techno-Art Co., Ltd., the Shiro Mirin Museum, Fermentation Department, Nagaoka City, Nagaoka University of Technology, JETRO Geneva Office, and the JSPS Research Liaison Center in Bonn set up exhibition booths to introduce the initiatives of their respective businesses and organizations. In addition, participants from both Japan and Switzerland offered tastings of fermented foods, and the embassy provided a buffet. Participants enjoyed an aperitif while discussing the science and culture of fermented foods.

We hope that this symposium will strengthen the network among companies and researchers in the fermented foods sector in both countries and serve as an opportunity to foster new research, industrial collaboration, and the exchange of talent through “koji.”

We would like to express our sincere gratitude to Dr. Looser and Professor Gomi for their presentations, as well as to the companies and government agencies from both countries for their participation and contributions. We sincerely ask for your continued support of the initiatives of the COI-NEXT Center at Nagaoka University of Technology.

Going forward, we will expand the philosophy of “Yao-moto no Yorokobi” globally, with a focus on Europe. Please continue to follow the activities of our future locations!