386名から、585万円の支援を頂いた47都道府県の発酵ツーリズム企画。
この盛り上がりを世界に向けて届けるために、再びクラウドファンディングに挑戦！

The plan to promote fermentation tourism in 47 prefectures has succeeded in raising a total of 5.85 million yen, thanks to the generous support from 386 investors.
This success has fueled me with the momentum to call for another crowd-funding project!

こんにちは。発酵デザイナーの小倉ヒラクです。
僕は発酵醸造文化の素晴らしさ、目に見えない微生物たちの不思議をデザインの力を使って伝える活動をしています。

Hello. My name is Hiraku Ogura. I am a fermentation designer.
I am engaged in the activities to introduce and spread to the world the rich culture of fermentation and the wonders of how the microorganisms that we cannot see with our naked eyes contribute to the fermentation process by utilizing design, my source of creativity, as the communication tool to deliver my message across.   

僕は今、全国47都道府県の発酵文化を旅して日本の文化を再発見する“Fermentation Tourism NIPPON”という企画をやっています。

Currently, I am planning an exhibition titled “Fermentation Tourism NIPPON” that aims at
rediscovering the Japanese culture by navigating the participants to a journey to find the different approaches taken in 47 prefectures to enrich the local food culture through fermentation.

Click here to view the press release in English.

バリエーション豊かな四季の気候風土や地形、その土地固有の文化や信仰に彩られた日本列島には驚くほど多様な食文化が息づいています。日本酒や醤油などポピュラーは発酵食品の他にも、その土地ならではのユニークなレシピ、その土地の人ですらほとんど知らない知られざるレシピ、古の歴史のなかに消えつつある幻のレシピなどが根付いています。

The Japanese archipelago is blessed with a wide range of climate and natural land features that create dynamic contrast in the enivironment, living conditions and landscape over the four seasons, lending hands to the development of cultural and spritual diversity and an incredibly rich and varied food culture, especially in the genre of preserved food where fermentation has long been playing a major role in the making.

Many would probably answer sake or soy sauce when they are asked what they know as fermented products that originated in Japan. Actually, there are much more. In fact, Japan is filled with unique recipes of fermented food deeply rooted in various localities, including some rarities that not even the people living in their place of origin know about or more legendary ones that are almost completely lost in oblivion by now.

今回は、47都道府県ごとにそれぞれの県を代表する発酵文化を選出し、現物および製造方法、その歴史などを渋谷ヒカリエのd47 MUSEUMで展示します。また展示した内容をカタログとしてまとめます。

The program I am putting together for the exhibition in Shibuya Hikarie d47 MUSEUM this time will　showcase the fermentated food, along with their recipes and history, that I have selected as the　most representative samples of the deep and rich food culture born and evolved in each of the 47　prefectures. These exhibits will later be documented in the form of a catalog for distribution and　wider public recognition.

こんな感じで、つくりかた、歴史的背景やつくる人などの情報をまとめていきます。

実際に現場を訪れ、貴重な発酵文化の数々を目の当たりにするうちに「これは世界中の人たちに見てもらわないといけないのではないか…！」という気持ちが湧き上がってきました。
厳しい自然環境や肉食の禁止から生まれた工夫の知恵。信仰や文化と深く関わった文化背景、そして発酵に関わる人たちが守り続けた息を呑むような景色の数々。

As I encountered the numerous local recipes through my visit to all these prefectures, I became more and more motivated and excited about the idea of sharing these superb examples of fermentation culture developed over the years in Japan with the people all around the world.They reflect the ingenuity of our ancestors who developed their orginal methods of preserving food that could withstand the harsh natural environment in the age when flesh-eating was prohibited.

They embody the spritual and cultural values widely accepted by them in the olden days. They form a part of the breath-taking landscape along with the originators and existing food specialists whostrive to pass on the highly sophisticated fermentation techniques to the next generation. 

これはきっと、100年後まで残すべき貴重な記憶。そしてそれを世界の様々な土地に生きる人と共有したい。そんな想いから英語対応のためのクラウドファンディングに挑戦することにしました。

I strongly believe that the selected exhibitis form a valuable recollection of ancient wisdom that must not only be retained but also passed on to our future generations in the next century and beyond.
They are our precious intangible assets that are definitely worth sharing with people living all around the world in various natural environment. These are the thoughts that propelled me to challenge calling for another crowd-funding project that could reach out to a larger group of like-minded people in the whole wide world by translating the information of the entire project into English.

やりたいことはこの３つ。
These are the three things I want to do.

渋谷駅直結の展示会場は、海外からのお客さん、あるいは都心に住んでいる外国の人が訪れるには絶好のロケーション。ここでたくさんの人に日本の郷土食文化、発酵文化のことを知ってほしいと思っています。

The venue I have chosen for this exhibition can be accessed directly from Shibuya Station.
I intentionally chose this very convenient location, considering the easy access especially for
the visitors from abroad and international people living or staying in Tokyo who may still not be familiar with this part of the city. As you can tell from this choice of the venue location, I want to invite as many people as possible from abroad to this exhibition and entertain them with an array of amazing local food and fermentation culture developed here in Japan.

47都道府県の発酵食品を網羅するカタログを日/英バイリンガルで制作。会場を中心になるべく安価な値段（300〜400円くらい）で手にとってもらえるようにします。

展覧会の説明文も英語化。世界中の人に日本の発酵文化を体系的に知ってもらえるようにします。

As mentioned above, this exhibition will be a carefully selected compilation of recipes and
supplementary information, such as, the historical background that led to the development of
these recipes and the key persons with profound knowledge about these recipes.

今回取り上げる全国のローカル発酵食品MAPはこちら！
そのなかからいくつかピックアップするとだな。
Here is the map that shows the place of origin of the fermented food I selected for this exhibition from each of the 47 prefectures, which include the following: 

富山：黒作り | Toyama: Kuro-zukuri

イカの味にカラスミを混ぜた、旨味のつよい塩辛。
Shiokara (salted squid guts) blended with karasumi (dried mullet roe) to enhance the
squid’s umami flavor.

神奈川：久寿餅（くずもち）| Kanagawa: Kuzu-mochi

小麦粉のデンプンを乳酸発酵させた珍しい発酵和菓子。
A rare type of Japanese-style confectionery made from lactic fermentation of flour starch.

鳥取：柿の葉ずし | Tottori: Kaki-no-ha-zushi

柿の葉にマスの握り飯を乗せる。に土地の信仰と結びついた山の郷土寿司。
Vinegar-seasoned rice cake with a slice of trout as topping, sitting on persimmon leaves.
Local type of sushi originated as an offering to the gods protecting the mountains in this locality.

山梨：甲州ワイン | Yamanashi: Koshu wine

日本独自の在来ブドウで醸した、和食によく合うワイン。
Wine made from indigenous variety of grape that matches well with Japanese cuisine.

京都：しば漬け | Kyoto: Shiba-zuke

赤紫蘇とナスを乳酸発酵させた、京都の漬け物の代名詞。
A well-known type of seasoned pickles made in Kyoto through lactic fermentation of red perilla and eggplant.

岐阜：アユのなれずし | Gifu: Ayu-no-nare-zushi

鮎を内蔵ごと米と漬け込む。岐阜の清らかな川が生んだ「川のテロワール」。
A type of sushi that feature an entire ayu fish (with internal organs) marinated with rice. Referred also as the “terroir of the river” that owes its name from the crystal stream flowing
through Gifu.

愛知：八丁味噌 Aichi: Hatcho-Miso

大豆のみでつくるコクのある味噌。中国大陸から渡ってきた調味料"醤"の面影を残す。
Miso (bean paste) made only from soy beans to feature the richly condensed essence of soy remaining after fermentation. Still retains the remnants of “jiàng”, the traditional seasoning agent imported from ancient China.

The following are the rules I applied as the criteria for selection:

→Avoid overlaps in food types
→Be true to their roots
→Focus on the landscape and people in each of these localities

その結果として、知られざる発酵食品が多数紹介されることになります。こうご期待！
Please look forward to seeing what kinds of fermented food have been chosen as a result of this rigorous selection process, which hopely would include a good number of new discoveries and happy surprises to even those who may already be somewhat familiar with this particular food genre!

【スペシャルサポーター】レイチェル・チャン（ラジオパーソナリティ）
【Special Supporter】 Rachel Chan (radio personality)

『日本は世界に誇れる発酵文化があると思います。
その中でも私は日本酒が大好きで各地の酒蔵を巡り、各地の蔵が手間暇愛情をかけて醸した日本酒を地元の珍味や美味しい郷土食と頂くのかわ何よりの楽しみです。
私たち一人一人が誰一人同じではないように多種多様な個性を持つ微生物。その近くて深い世界を一緒に探求してみませんか？

日本酒に限らず私たちが幼い頃から親しんできたご飯のお供。納豆やお味噌汁…が私たちに与えてくれる美味しい世界をもっともっと味わいながら』

I think Japan can proudly say it has one of the richest fermentation culture in the world.

Being a lover of Japanese sake myself, I have been to a number of sake breweries located in various parts of this country. It’s a sheer pleasure to be served with the freshly brewed sake that the brewers in each location devoted a great deal of time and care in the making, along with the perfect combination of savory local dishes and rare delicacies.

Microorganisms that play a central role in fermentation are so diverse, just like each one of us who has individual qualities that are never fully identical. Why not use this opportunity to take a close look at them by exploring deep down into this mystical microorganic world together?

Besides sake, we also have Natto (fermented soy beans) and Miso (bean paste) soup that mostly all Japanese have been raised with from early childhood. No wonder we find fermented food to be so delicious and familar to our gustatory sense! Why not enjoy more?

【スペシャルサポーター】五味仁（五味醤油）
【Special Supporter】 Hitoshi Gomi (Miso Brewer)

『先人の食い意地と気候風土が生んだ発酵文化。ヒラクくんが47都道府県の発酵現場に行きそれが展示されて書籍になるなんて楽しみ。五味ファミリー全力で応援します！』
ぜひとも！皆さまご支援よろしくおねがいします〜！

Fermentation culture is the product of a persistent search of culinary possibilities pursued by our gluttonous ancestors that came to fruition after repeated trials and errors under the given climatic conditions of the natural environment they were in. I hear Hiraku is going to hold an exhibition on this theme to show us what he has found while visiting the origins of widely varied fermented food developed in 47 prefectures. 

On top of that, he is also thinking of publishing a book based on his travel notes. I can’t wait to see them all! So Hiraku, please know that the entire Gomi family is here to back you up! And all of you reading this comment, come on board and let’s all lend Hiraku our helping hands!

【スペシャルサポーター】木村昌史（ALL YOURS）
【Special Supporter】 Masashi Kimura（Fashion designer）

『 小倉ヒラクくんは社会を外側から見ている人っていうか、時代の「オルタナティヴ」を発見するヒッピーだ。だって「発酵デザイナー」なんて職業聞いたことないだろ？イカれてるよね。

60年代のヒッピーたちは宗教や宇宙的な思想に新しい調和を見出したように、小倉ヒラクは微生物の世界に小宇宙を見つけ、調和を探している。それも新しい価値観ではなく古くから伝わる発酵の文化から。この展示は４７都道府県の発酵文化を展示するものらしいけど、そこから彼が新しい調和する世界を導き出すんじゃないのかな？この展示から「hello, world!」つって次の時代が生まれてくるような気がするんだな』

I see Hiraku Ogura as an observer who sees the society from the outside. He is a hippie who discoversthe “alternative” of the times. I mean, c’mon. Who in the world calls yourself a “fermentation designer”? What kind of a job title is that? He is totally gone out there, man!

Just like the hippies in the 1960s who became philosophical and got absorbed in spiritual and cosmic journeys to find a new path to harmony that they often referred to as “peace and love”, Hiraku Ogura is also a pathfinder of harmony who decided to delve deep into the microcosmic world of microorganisms. 

What’s so intriguing about his approach is that he is not looking for any new set of values that will get him to the promised land of harmony, but is trying to find a path to that destination through his untiring exploration of the past to unravel the mystery of where the culture of fermentation derived from and how it began to take root. I understand that his exhibition is going to feature the fermentation culture that he found in all the 47 prefectures of this country. I believe that these findings will give him the key to unlock the gateway to find the new harmonious world he has been looking for. And through this exhibition, he is simply going to say “Hello, world!” and take us all to a new age of peace and love that we have never seen before. That’s my hunch.

『47都道府県の発酵ツーリズム』の様子は、僕のブログで絶賛更新中です。
全国のローカル発酵食品のレポートが都道府県ごとにまとまっています（日本語のみ）。

Come see my blog site to find where I am with the “fermentation tourism across 47 prefectures”.I am regularly updating my blog with the latest report on local fermented food that I am discovering as I visit each and every prefecture of this country. Previous reports are also been archived by prefecture (in Japanese only though).

▶日本は発酵の国

発酵は各地が歩んできた歴史そのもの。気候風土はもちろん、政治経済の影響から、暮らしの工夫など、そこに暮らす人々の手によって続いてきた発酵食は、気取っていないものばかりで、力強くて、かっこいい。そして、それをつくり支えているのは、微生物などの自然のスピードに合わせた“守り”をする生産者の方々。その姿には、これからのものづくりで学ぶべき視点が沢山あります。

僕は日本各地を自分の足で歩くなかで、この日本列島に住む人の

自然への深い眼差しと謙虚さ
限られた条件のなかで少しでも幸せに生きたいという願い
工夫の積み重ねによって生まれた美意識

に心底驚き、畏怖の念を覚えました。
日本に生きる人の知恵と工夫は発酵に詰まっている。そう、日本は発酵の国なんです。

このプロジェクトで伝えたいことはレコードで言うA面B面があってだな。

A面はもちろん「おいしい！楽しい！」なんだけど、B面では「日本人はどのように生きてきたのか？」という問いに皆様をいざないたいと思っています。

▶今だからこそ、記憶を伝える

実はこの多様性溢れる47都道府県の発酵文化。
全体性を持ってアーカイブできるのは最後のチャンスかもしれません。

今回皆様に紹介する発酵食品の少なからずが、

・このお母さんの家族がつくるのをやめたら終わり
・この食材がもうすぐ取れなくなるかもしれない
・レシピがすでに忘れられている

というもの。僕は崖っぷちでギリギリ残っているローカル発酵文化を未来の社会に生きる人たちへバトンパスしたいと思っているのです。

Japan is a land of fermentation.

Fermentation is a story teller that walks you through the history of how each locality that constitutesthis country called Japan has come to being. Fermented food changes form depending on the climatic conditions and natural environment of each locality. Not only that, it is also affected by the political and economic circumstances each region was in. It is the creative output that directly reflects the ingenuity of the people living in each region who tried to make the best of edible and nutritional resources that were available to them and their continuous efforts to pass on the wisdom generation after generation. 

Fermented food is not a fancy dish. But it emits a strong raw power that makes it look cool. That raw power is generated from microorganisms and “protected” by the food producers that know how to keep pace with the natural speed of fermentation driven by these productive microbes. The interactive process of these microorganisms and food producers gives us an enligtening perspective through which we can find that there are so many things we can learn from them.

As I visit various parts of this country, I frequently find the people living in this archipelago to have a profound knowledge about their surrounding nature. Another commonality is that they all remain humble. Their modest desire to live as happily as possible within the given conditions and limited resources available to them has led them to develop their ingenuity. Their continous efforts to exercise and stretch their ingenuity have at the same time helped them refine their aesthetic consciousness as well.

When I realized that the combination of all these elements has long been residing deep down in the soul of the Japanese people, I was struck with a genuine surprise, making me stand in awe.  The wisdom and ingenuity of these people are what enabled fermentation to evolve in such a sophisticated form in this country. That is why it makes me proud to say out loud that Japan is indeed a land of fermentation.

Let me try to explain to you what I really want to deliver through this project by metaphorically describing this project as a music album that is divided into an A-side and a B-side.

On the A-side, I would naturally want to entertain you with what I found to be “so delicious!” and “so enjoyable!” On the B-side, I would like to take you all to a quest to let you find out for yourself “how the Japanese have been living throughout all these years?”

What I discovered through this journey to the 47 prefectures was that the fermentation culture developed in each of these prefecture is so diverse. But this discovery would not have been possible if I had not gone down the memory lane of some elderly local people I had the privilege of meeting during this journey.

 last chance for us to archive the fermentation heritage

When I think of that, this project may perhaps be the last chance for us to archive the fermentation heritage of this country in its entirety.

For this exhibition, I have deliberately selected a list of fermented food that consists of many items that may never be reproducible:

- if that one family living with a grandmother who remembered the traditional recipe long forgotten by all others stopped making this particular delicacy;

- if this one ingredient eventually becomes unavailable because the number of farmers or food processing companies supplying this ingredient is getting less and less; or

- if this recipe that was completely lost in oblivion could not be digged up from the archive and there is no one else who can afford the time and cost to start using the lost recipe again and pass it on to the next generation.

I honestly feel that this exhibition will be the first and the last occasion to shed light on the local fermentation culture that is rapidly fading and getting very close to the brink of oblivion and that it is my mission as the exhibitor to pass the baton filled with the rich history of fermented food to the younger generations, hoping that they will continue to relay this baton to keep their future dietary life as refined as their ancestors.

展覧会
Fermentation Tourism NIPPON 〜発酵から再発見する日本の旅〜 

会期 2019年4月26日（金）〜 7月8日（月）
会場 d47 MUSEUM／入場無料
主催：D&DEPARTMENT PROJECT
協賛： 株式会社環境ダイゼン 株式会社ビオック・株式会社糀屋三左衛門
協力：ALL YOURS

Exhibition
Fermentation Tourism NIPPON 〜Journey to rediscover Japan through

fermentation〜
Period: April 26 (Fri) – July 8 (Mon), 2019

Venue: d47 MUSEUM  / Admission free

Organizer: D&DEPARTMENT PROJECT
Sponsors: Kankyo-Daizen Co., Ltd.  / Bioc Co., Ltd.  /Koji-Za Co., Ltd
Supporter: ALL YOURS