Fermentation in Italy & Japan: Tradition and Innovation

Fermentation in Italy & Japan: Tradition and Innovation
A Symposium/ Reports from the Field, Rome, Italy

In 2023 Gustolab teamed up with the Japan Food Studies College to present a symposium on Fermentation at the Borromini Center. We were thrilled to be joined by Japanese and Italian experts in the field and share the results with our colleagues and students.

Thur 11 May, 2023 – Symposium Day
8:00 – 9:00
Onsite Registration at Borromini Institute with coffee break in the meeting room
9:00 – 9:45
Welcome in Borromini Institute Classroom C
Opening Ceremony
Welcome by Pier Alberto Merli, Borromini Institute
Response by Takakazu Yumoto, President of Food Studies College of Japan
Introduction to the Borromini Institute by Pier Alberto Merli
Introduction to Food Studies College of Japan by Takakazu Yumoto
Introduction of FSCJ staff by Takakazu Yumoto: Professor Aiko Tanaka, Board Directors, Professor Takakazu Yumoto, Professor Naoki Adachi, Vice President of College
Introduction to Symposium Logistics: Carmelita Nussbaum, Borromini Institute
10:00 – 13:00
Academic Presentations
10-10:25 Professor Aya Hirata Kimura (aya.hirata.kimura@gmail.com) Professor of Sociology, University of Hawaii, Tsukemono’s bio-social histories: a foodway for agrobiodiversity and sustainability

10:25-10:50 Professor Takakazu Yumoto, (yumoto8@gmail.com) Biocultural Diversity and Fermentation in the Japanese Archipelago
10:50-11:15 Professor Naoki Adachi, (adachi@responseability.jp) An Introduction to Japanese Fermentation
11:15-11:20 Brief Break
11:25-11:50 Professor Mauro Serafini, (mserafini@unite.it) Full Professor of Human Nutrition, Coordinator of the PhD In Food Sciences Faculty of BioSciences and Technology for Food, Agriculture and Environment Functional Food and Metabolic Stress Prevention Laboratory Teramo University. Functional food and Health: the essentiality of human evidences
11:50-12:15 Professor Aiko Tanaka, (aiko2417@icloud.com) Home Style Cooking and Fermentation Culture
12:15-12:45 Professor Aldo Corsetti, Specialty Chief Editor Frontiers in Food Microbiology Full Professor of Microbiology, Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo Fermented foods as a source of microbes and molecules with health-promoting activities (remote)
12:45 -13:10 Satoshi Yokoyama, Nagoya University (video)
13:10 -14:00 Lunch Break. Sandwiches, tramezzini and pizzette stuffed and mixed for everyone + coffee + water.

14:00 -16:00
Presentations by Professionals Working with Fermentation
14:00-14:25 Akemi Yokoyama (info@gohan.london) Japanese food specialist, chef, presenter and writer based in London. Frequent contributor to UK national media and TV on Japanese culinary practices, Challenges Facing Akashi Sake Brewery
14:25-14:50 Toshio Shinko, Yuasa Soy Sauce Company, Tomato Miso Soy Sauce (video)
14:50-15:15 Seiichi Yamamoto, Yamato Soy Sauce & Miso (CEO) The Role of Koji (remote and video)
15:15-15:40 Takashi Sato, San-J International, Inc. (CEO), Shoyu (remote)
15:40 –16:10 Coffee Break in the meeting room

16:10 -17:00
Panel Discussion Italian and Japanese Fermentation, Tradition and Innovation
Participants: Takakazu Yumoto, Naoki Adachi, AikoTanaka, Pier Alberto Merli,
Moderator: Professor Takakazu Yumoto
17:00-18:00 Refreshments by Naoko Moller, Fermented Finger Foods and Drink
Borromini Art Studio: Vicolo Sforza Cesarini, 3A
19:30 Welcome Dinner at l’Arcangelo
Via Giuseppe Gioachino Belli 59 – Roma 00193
Fermentation meal and conversation with the owner and chef Arcangelo Dandini.
Menu: Warm carrot soup, fermented coffee and anchovy oil; Aliciotti pie, fermented endive and Arcangelo’s anchovy garum; a traditional Roman gragnano vignarola pasta and fermented cheese. Amberjack from our seas, a small greedy of lemon, garlic and fermented cherries; Ricotta, chocolate, hazelnuts and fermented fruit juice.