Archived Video of Kinan Chemistry Session vol.4

The archived video of the online talk session “Kinan Chemistry Session vol.4” held on October 21  has been uploaded.

This time, which is the forth time, we delivered a talk session on the idea of Artistry through Fermented Food with Japanese fermentation experts

As a part of the Kinan Art Week event, we welcomed two experts: Prof. Tatsushi Fujihara (Mr.), scholar of Agricultural Intellectual History and Associate Professor at the Institute for Research in Humanities, Kyoto University, as well as Keisuke Nomura (Mr.), the 18th generation Soy sauce and Miso brewery owner of Horikawaya Nomura, which has been passed down through generations since the Edo period (1603 – 1868).

From the perspective of experts who have been deeply involved in fermentation from different perspectives, this is a remarkable session that captures the essence of what fermentation really is and the relationship between food and beauty!

【Kinan Chemistry Session vol.4】

Title:The Abundant Artistry Brought by Fermentation
Date :Thursday Oct. 21st 7:00 – 8:30 PM (JST)
Speakers:Prof. Tatsushi Fujihara (Mr.)scholar of agricultural intellectual history, associate professor at Institute for Research in Humanities, Keisuke Nomura (Mr.), the 18th generational Soy source and Miso brewery owner of Horikawaya Nomura
Facilitator : Prof. Daisuke Miyatsu (Artistic Director, Kinan Art Week)
Moderator: Ryota Morishige (Regional Revitalization Producer)