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Manufacturing Industry
Kadokawa Bunko / A book of an 8-month trip to research Japanese fermentation culture by a fermentation designer. It is a record of Hiraku Ogura being guided by the land and traveling around the mountains, sea, islands and towns in 47 prefectures, covering not only sake, miso and soy sauce, but also unknowable fermentation sites. Fermented food is the memory of the taste and life of the land. Approaching the roots