Fermentation in Japanese Cuisine

This article examines fermentation in Japanese cuisine as a historical, scientific, and cultural tradition. It analyzes how traditional fermented foods such as miso, sake, and soy sauce have contributed to Japanese culinary identity through the interplay of microbiological activity and culture. Drawing on interdisciplinary literature in food science, history, and cultural studies, the article examines the role of fermentation in preservation, flavor development, and its transformation under the forces of modernization and globalization.