“Fermentation at PARCO” will be held at Urawa PARCO for 10 days from Friday, June 12 through Sunday, June 21.
Following the positive reception of last year's event, the second edition again uses “fermentation” as its theme to share the appeal of food and regional culture.
About “Fermentation at PARCO”
“Fermentation at PARCO” is a fermentation-themed program held at the special venue in Urawa PARCO's 1F Center Space.
This year, Hakko Department, a specialty shop devoted to all things fermentation with locations in Shimokitazawa, Tokyo, and Enzan, Yamanashi, will participate. It will introduce lesser-known local fermentation cultures rooted in all 47 prefectures through four themes — sea, mountains, city, and islands — while selected fermented foods will be sold at HAKKO KIOSK.
Japanese Wine Too!
At CORNER SAITAMA, produced by Urawa PARCO, the focus will be on Saitama's fermentation culture. Long-established local producers of sake and soy sauce will be joined by newer shops featuring products and publications related to ginger beer and natto, with exhibitions and sales.
Musashi Winery will also appear on Sunday, June 14.
Whether you're a Japanese wine fan or a fermentation fan, be sure to check it out.
Reference
Fermentation at PARCO Overview
Period: June 12–21, 10:00–21:00
• A journey through Japan rediscovered through fermentation
Fermentation Tourism NIPPON by Hakko Department
Venue: Urawa PARCO 1F Center Space special venue
• CORNER SAITAMA — Vendor dates / lineup
June 12: Kinbue Fueki Soy Sauce (Kawajima); June 13: MATSUZAKI (Kawagoe); June 13–14:
Shoga no Mushi (Saitama City); June 14: Musashi Winery (Ogawa, Hiki District); June 15–21: Nebaneba Bean (Saitama natto); June 20–21: Marutsu Foods (Fukaya)
Venue: Urawa PARCO 1F special venue beside the red escalator
*Vendor periods differ by shop.
*Kinbue Fueki Soy Sauce, appearing June 12, closes at 19:00.
Special page: https://urawa.parco.jp/page/parcodehakko
*Published content may be changed or canceled without notice.