October 14: “TAKU Project” Event — Rediscovering “Cooking” in Ginza. From There, On to “Fermentation” in Nagaoka. —

The TAKU Project: Exploring the Fascinating World of Food in Nagaoka, Niigata

　Rice is something we eat almost every day. But when we take a closer look at the process of “cooking” it, we discover it’s full of wisdom that brings out the best flavor in the rice, as well as the charm of regional food cultures.

　As part of the COI-NEXT Project, we are conducting various research initiatives and activities focused on local food and resources to ensure that “Niigata, a Rice-Producing Region,” is preserved for future generations. As part of these efforts, we will be holding the “TAKU Project”—one of our initiatives—on Wednesday, October 14, at “Ginza Niigata Information Center THE NIIGATA.”

　The star of the show is rice stored in a “yukimuro” (snow cellar), where research is being conducted at the university. You’ll learn the secrets to cooking delicious rice and get to enjoy its flavor firsthand. In addition, side dishes made with fermented foods from Nagaoka will be served. Along with freshly cooked rice, you’ll savor the unique culinary delights of Niigata and Nagaoka.
　Let’s take a slightly different look at the everyday act of “cooking rice.” From there, we’ll explore rice, the wisdom of snow country, fermentation, and the food culture passed down through the generations in this region. We invite you to enjoy a moment of discovering the fascinating world of Niigata’s cuisine right here in Ginza.  

Click here to sign up!!
October 14, “TAKU Project” Registration Form:https://forms.gle/kQRFUpYogFhgyCmY7

And this fall, the event moves from Ginza to Nagaoka. “International HAKKO WEEK” is here!

　Experience Nagaoka’s “fermentation” through the TAKU Project. This fall, “International HAKKO WEEK,” taking place in Nagaoka, offers you the chance to explore this world in even greater depth and breadth.
　The keyword is “fermentation.” Through a variety of events and hands-on experiences, we aim to showcase the appeal of locally rooted food and culture, as well as the region’s natural resources. Fermentation does more than just make food taste better. It embodies the region’s climate and way of life, the wisdom passed down through generations, and even holds the potential to connect with new research and the future.
　After enjoying the art of "cooking" in Ginza, be sure to head to Nagaoka.
See, hear, and taste. Come experience the charm of “Nagaoka: The Fermenting Town” firsthand.

Click here for more details!!
International HAKKO WEEK Website:https://hakko-week.com/