{"id":1357,"date":"2025-09-07T14:27:20","date_gmt":"2025-09-07T05:27:20","guid":{"rendered":"https:\/\/shibainugeeks.com\/?p=1357"},"modified":"2025-09-14T17:06:57","modified_gmt":"2025-09-14T08:06:57","slug":"%e7%99%ba%e9%85%b5%e3%83%87%e3%83%91%e3%83%bc%e3%83%88%e3%83%a1%e3%83%b3%e3%83%88%e3%81%ab%e8%a1%8c%e3%81%a3%e3%81%a6%e3%81%8d%e3%81%be%e3%81%97%e3%81%9f-i-visited-fermentation-department","status":"publish","type":"post","link":"https:\/\/shibainugeeks.com\/?p=1357","title":{"rendered":"\u767a\u9175\u30c7\u30d1\u30fc\u30c8\u30e1\u30f3\u30c8\u306b\u884c\u3063\u3066\u304d\u307e\u3057\u305f I visited Fermentation Department."},"content":{"rendered":"\n

<\/p>\n\n\n\n

\u7814\u7a76\u6253\u3061\u5408\u308f\u305b\u3067\u65e5\u5e30\u308a\u6771\u4eac\u3078\ud83d\ude83\u6253\u3061\u5408\u308f\u305b\u304c\u5348\u5f8c\u3060\u3063\u305f\u306e\u3067\u524d\u304b\u3089\u884c\u304d\u305f\u304b\u3063\u305f\u4e0b\u5317\u6ca2\u306e\u300c\u767a\u9175\u30c7\u30d1\u30fc\u30c8\u30e1\u30f3\u30c8<\/a>\u300d\u3078\uff01<\/p>\n\n\n\n

\u767a\u9175\u30c7\u30b6\u30a4\u30ca\u30fc\u3067\u300c\u767a\u9175\u6587\u5316\u4eba\u985e\u5b66\u300d\u306e\u8457\u8005\u3001\u5c0f\u5009\u30d2\u30e9\u30af\u3055\u3093\u304c\u30aa\u30fc\u30ca\u30fc\u306e\u304a\u5e97\u3002\u8272\u3005\u306a\u767a\u9175\u98df\u54c1\u306b\u51fa\u4f1a\u3048\u307e\u3059\u3002\u305a\u3063\u3068\u884c\u304d\u305f\u304b\u3063\u305f\u306e\u3067\u611f\u7121\u91cf\u3002<\/p>\n\n\n\n

\u307e\u305a\u306f\u3001\u4e03\u798f\u5b9a\u98df\u3048\u3061\u3054\u3092\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002\u7f8e\u5473\u2665\u306a\u3093\u3060\u304b\u7c73\u304c\u7f8e\u5473\u3044\uff01\u96ea\u5ba4\u3067\u4fdd\u7ba1\u3057\u305f\u304a\u7c73\u3060\u305d\u3046\u3067\u3059\u3002\u4f55\u6545\u7f8e\u5473\u3057\u3044\u306e\uff1f\u9bae\u5ea6\u304c\u4fdd\u305f\u308c\u3066\u3044\u308b\ud83e\udd14\uff1f

A quick day trip to Tokyo for a research meeting \ud83d\ude83
Since my meeting was scheduled in the afternoon, I finally had the chance to visit Fermentation Department in Shimokitazawa\u2014a place I\u2019ve been wanting to go for ages!<\/p>\n\n\n\n

The shop is owned by fermentation designer Hiraku Ogura, author of Fermentation Culture Anthropology, and it\u2019s full of unique fermented foods. I was honestly thrilled to finally be there.<\/p>\n\n\n\n

To start off, I tried the Shichifuku Set Meal (Echigo). Absolutely delicious \u2665 And the rice\u2014oh, the rice was something special! It turns out it was stored in a yukimuro (snow room). Maybe that\u2019s why it tasted so fresh and flavorful? \ud83e\udd14<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u30a2\u30f3\u30b1\u30fc\u30c8\u306b\u7b54\u3048\u3066\u300c\u3086\u304d\u3055\u3093\uff08\u304a\u7c73\uff09\u300d\u3092\u30b2\u30c3\u30c8\u3057\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

I also took part in their little survey and won some rice called \u201cYuki-san\u201d \ud83c\udf3e\u2728
Such a lovely surprise\u2014it made the visit even more memorable!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


\u305d\u3057\u3066\u3001\u305d\u3063\u3068\u76ee\u3092\u3084\u308b\u3068\u305d\u3053\u306b\u306f\u30b3\u30f3\u30d6\u30c1\u30e3\u304c\uff01\u3053\u308c\u304c\u5642\u306eSCOBY\u304b\uff08\u4e3b\u306b\u30d0\u30af\u30c6\u30ea\u30a2\u30bb\u30eb\u30ed\u30fc\u30b9\uff09\uff01\u521d\u30b3\u30f3\u30d6\u30c1\u30e3\uff01<\/p>\n\n\n\n

And then, just a little glance to the side\u2026 there it was: Kombucha! So this is the famous SCOBY (mainly bacterial cellulose) I\u2019d heard so much about!
My very first encounter with real kombucha\u2014what a moment! \ud83c\udf79\u2728<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


\u7518\u9178\u3063\u3071\u304f\u3066\u30b7\u30e5\u30ef\u30b7\u30e5\u30ef\u3067\u7f8e\u5473\u3057\u3044\uff01\u305d\u3057\u3066\u3001\u307b\u3093\u306e\u308a\u9162\u9178\u83cc(?)\u306e\u9999\u308a\u304c\uff08\u7b11\uff09\u57f9\u990a\u3057\u305f\u3053\u3068\u3042\u308b\u4eba\u306b\u306f\u308f\u304b\u308b\u3042\u308c\u3067\u3059\u3002\u30b3\u30f3\u30d6\u30c1\u30e3\u306f\u9162\u9178\u83cc\u3068\u9175\u6bcd\u306e\u5171\u57f9\u990a\u306b\u3088\u3063\u3066\u5f97\u3089\u308c\u308b\u767a\u9175\u30c9\u30ea\u30f3\u30af\u3002\u3093\u30fc\u3061\u3087\u3063\u3074\u308a\u4e0d\u601d\u8b70\u3060\u3051\u3069\u6c17\u306b\u306a\u308b\u3067\u3057\u3087\u3046\uff1f\u26a0\u6606\u5e03\u8336\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002<\/p>\n\n\n\n

\u30b3\u30f3\u30d6\u30c1\u30e3\u8077\u4eba\u3001\u30b1\u30eb\u30f3 \u30d5\u30a7\u30ea\u30c3\u30af\u30b9\u3055\u3093\uff08\u30b9\u30a4\u30b9\u3054\u51fa\u8eab\uff09@orchard_spring <\/a>\u304c\u3044\u3089\u3057\u305f\u306e\u3067\u5c11\u3057\u30c8\u30fc\u30ad\u30f3\u30b0\u3092\u3002\u305d\u3057\u3066\u3001\u306a\u3093\u3068\u3001\u30b9\u30bf\u30fc\u30bf\u30fc\u6db2\u3092\u5206\u4e0e\u3044\u305f\u3060\u304d\u307e\u3057\u305f\uff01\u3053\u308c\u3067\u79c1\u3082\u30b3\u30f3\u30d6\u30c1\u30e3DYI\u30c7\u30d3\u30e5\u30fc\u3067\u3059\u3002

Sweet, tangy, fizzy, and delicious\u2014yet with that subtle vinegar-bacteria aroma (those who\u2019ve ever tried culturing will know exactly what I mean, haha). Kombucha is a fermented drink created through the co-culture of acetic acid bacteria and yeast. A little mysterious, maybe even suspicious at first glance, but definitely intriguing! \u26a0 And no, it\u2019s not kombu-cha (kelp tea).<\/p>\n\n\n\n

I even had the chance to chat with Felix Koelln-san, a kombucha artisan from Switzerland, known as @orchard_spring<\/a>
. To my surprise, he kindly shared some starter liquid with me! Now I\u2019m officially ready to kick off my DIY kombucha journey. \ud83c\udf76\u2728<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\u305d\u3057\u3066\u3053\u3061\u3089\u304c\u3001\u30b1\u30eb\u30f3\u3055\u3093\u306e\u540d\u523a\u5165\u308c\u3002\u304a\u6c17\u3065\u304d\u306b\u306a\u3089\u308c\u305f\u3067\u3057\u3087\u3046\u304b\u3002\u305d\u3046\u3067\u3059\u3002\u30b3\u30f3\u30d6\u30c1\u30e3\u306e\u6c17\u6db2\u754c\u9762\u306b\u3067\u304d\u308b\u3001\u30d0\u30af\u30c6\u30ea\u30a2\u30bb\u30eb\u30ed\u30fc\u30b9(\u30b3\u30f3\u30d6\u30c1\u30e3\u754c\u9688\u3067\u306f\u3001SCOBY\u3068\u3044\u3046\u308f\u308c\u308b)\u3067\u4f5c\u3063\u305f\u3082\u306e\u3002\u3044\u308f\u3086\u308b\u30d3\u30fc\u30ac\u30f3\u30ec\u30b6\u30fc\u3067\u3059\u3002
\u4e7e\u71e5\u3059\u308b\u3068\u7e2e\u3080\u3089\u3057\u304f\u3001\u4f38\u3070\u3059\u306e\u304c\u5927\u5909\u3060\u3063\u305f\u3088\uff5e\u3068\u304a\u3063\u3057\u3083\u3063\u3066\u3044\u307e\u3057\u305f\u3002

And here it is\u2014Felix-san\u2019s business card holder<\/strong>. Did you notice?
Yes, it\u2019s made from bacterial cellulose formed at the liquid\u2013air interface of kombucha<\/strong>\u2014what the community calls a SCOBY<\/strong>. In other words, it\u2019s vegan leather<\/em>.<\/p>\n\n\n\n

He mentioned that once dried, the material tends to shrink, so stretching it into shape was quite a challenge. Such a fascinating example of how fermentation can turn into design!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

\u305d\u3057\u3066\u3001\u63a2\u3057\u6c42\u3081\u3066\u3044\u305f\u9577\u91ce\u306e\u73cd\u767a\u9175\u98df\u54c1\u300c\u3059\u3093\u304d\u300d\u3092\u30b2\u30c3\u30c8\uff01\u30b7\u30fc\u30ba\u30f3\u3082\u306e\u306e\u304a\u6f2c\u7269\u3067\u590f\u5834\u306e\u30cd\u30c3\u30c8\u901a\u8ca9\u306f\u5168\u3066\u58f2\u308a\u5207\u308c\u3001\u8ae6\u3081\u3066\u3044\u305f\u306e\u3067\u5c0f\u8e8d\u308a\u3057\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

\u65e9\u901f\u6b21\u306e\u65e5\u306e\u671d\u3054\u306f\u3093\u3067\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002\u3059\u3093\u304d\u306f\u5869\u3092\u4f7f\u308f\u306a\u3044\u3001\u4e73\u9178\u83cc\u306e\u767a\u9175\u3092\u6d3b\u304b\u3057\u305f\u304a\u6f2c\u7269\u3067\u3059\u3002\u3055\u3063\u3071\u308a\u3068\u3057\u305f\u9178\u5473\u304c\u3042\u308a\u3064\u3064\u3082\u4e0d\u601d\u8b70\u306a\u307e\u308d\u3084\u304b\u306a\u65e8\u5473\u304c\u3042\u308a\u3001\u30da\u30ed\u30c3\u3068\u306a\u304f\u306a\u3063\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

\u690d\u7269\u6027\u306e\u98df\u3079\u7269\u306b\u306f\u542b\u307e\u308c\u306a\u3044\u3068\u8a00\u308f\u308c\u3066\u3044\u308b\u3001\u30b7\u30b8\u30df\u306e\u65e8\u5473\u6210\u5206\u3001\u30b3\u30cf\u30af\u9178\u304c\u542b\u307e\u308c\u308b\u305d\u3046\u3002\u3061\u3087\u3063\u3068\u7279\u6b8a\u306a\u4e73\u9178\u83cc\u305f\u3061\u304c\u9811\u5f35\u3063\u3066\u3044\u308b\u307f\u305f\u3044\u3067\u3059\u3002\u5869\u5206\u304c\u4f4e\u3044\u306e\u304c\u30dd\u30a4\u30f3\u30c8\u3068\u306e\u3053\u3068\u3002

\u3042\u30fc\u6bce\u65e5\u98df\u3079\u305f\u3044\uff01\u304a\u305d\u3089\u304f12\u6708\u9803\u304b\u3089\u51fa\u56de\u308b\u3068\u307f\u3066\u3044\u307e\u3059\u3002\u3053\u308c\u306f\u6bce\u5e74\u306e\u30de\u30b9\u30c8\u30d0\u30a4\u30a2\u30a4\u30c6\u30e0\u3067\u3059\u3002<\/p>\n\n\n\n

At last, I found it\u2014the rare fermented food from Nagano I\u2019d been searching for: \u201cSunki\u201d!
It\u2019s a seasonal pickle, and since summer online shops were already sold out, I had almost given up. You can imagine my joy\u2014I practically did a little dance when I spotted it.<\/p>\n\n\n\n

The very next morning I enjoyed it with breakfast. Sunki is a unique pickle made without salt, relying solely on lactic acid fermentation. It has a refreshing tang yet also a mellow, savory depth that\u2019s hard to describe\u2014it disappeared from my plate in no time.<\/p>\n\n\n\n

What\u2019s fascinating is that it even contains succinic acid, an umami component usually associated with clams, not plants. Apparently, some rather special lactic acid bacteria are hard at work here. And with such low salt content, it\u2019s both distinctive and healthy.<\/p>\n\n\n\n

Ahh, I could eat this every day! I expect it will start appearing in markets around December, and for me it\u2019s definitely a must-buy item every year.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

2025\/9\/14\u3000
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\u4e00\u822c\u7684\u306a\u304a\u8336\u3058\u3083\u3064\u307e\u3089\u306d\u3047\uff01
\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u6614\u3001\u30d5\u30a3\u30f3\u30e9\u30f3\u30c9\u306e\u304a\u571f\u7523\u3067\u3082\u3089\u3063\u305f\u3001\u30c1\u30e3\u30fc\u30ac\u3068\u3044\u3046\u30ad\u30ce\u30b3\u3068\u30d6\u30eb\u30fc\u30d9\u30ea\u30fc\u306e\u7d05\u8336\u304c\u3042\u3063\u305f\u306e\u3067\u305d\u308c\u3092\u4f7f\u7528\u3002\u30d5\u30a1\u30f3\u30b7\u30fc\u306a\u9ec4\u8272\u3060\u3063\u305f\u30b9\u30bf\u30fc\u30bf\u30fc\u6db2\u306f\u8336\u8272\u306e\u6db2\u4f53\u306b\u98f2\u307f\u8fbc\u307e\u308c\u307e\u3057\u305f\u3002<\/p>\n\n\n\n

\u5ba4\u6e29\u3067\u767a\u9175\u3055\u305b\u308b\u305d\u3046\u306a\u306e\u3067\u3001\u3057\u3070\u3057\u5f85\u3061\u307e\u3057\u3087\u3046\u3002\u7d4c\u904e\u306f\u5f8c\u65e5\u30ec\u30dd\u30fc\u30c8\u3057\u307e\u3059\u3002\u305d\u306e\u969b\u306b\u30b3\u30f3\u30d6\u30c1\u30e3\u306b\u3064\u3044\u3066\u3082\u3061\u3083\u3093\u3068\u8aac\u660e\u3057\u307e\u3059\u3002

September 14, 2025 \u2013 At home
Today I set up my very first kombucha brew using the starter liquid Felix-san kindly shared with me. Kombucha, as I\u2019ve learned, is essentially a co-culture of acetic acid bacteria and yeast that ferments tea with sugar.<\/p>\n\n\n\n

But hey, brewing with ordinary tea felt a little too boring!
So I decided to use a special tea I had kept as a gift from Finland\u2014a blend of chaga mushroom and blueberry. The fancy golden color of the starter liquid was quickly swallowed up, turning into a deep brown infusion.<\/p>\n\n\n\n

Since kombucha ferments best at room temperature, I\u2019ll leave it to do its magic for a while. Stay tuned\u2014I\u2019ll report back on the progress later, and also share a proper explanation about kombucha itself. \ud83c\udf79\u2728<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

\u6700\u8fd1\u30a4\u30d9\u30f3\u30c8\u304c\u591a\u3059\u304e\u3066\u3001\u30d6\u30ed\u30b0\u30cd\u30bf\u304c\u305f\u307e\u308a\u306b\u305f\u307e\u3063\u3066\u3044\u308b\u306e\u3067\u3059\u304c\u3001\u3061\u3087\u3053\u3061\u3087\u3053\u3068\u8a18\u9332\u3092\u6b8b\u3057\u3066\u3044\u304d\u307e\u3059\u306e\u3067\u3001\u5f15\u304d\u7d9a\u304d\u3088\u308d\u3057\u304f\u304a\u306d\u304c\u3044\u3057\u307e\u3059<\/p>\n\n\n\n

Lately there have been so many events that my list of blog topics just keeps piling up!
I\u2019ll be posting little by little to keep a record of everything, so please stay tuned\u2014and thank you as always for following along. \ud83d\ude4f\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"

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