[12/19 (Wed)] Ishizaka Technique School “Intestinal Environment and Fermented Foods” was held

On Wednesday, December 19th, Ishizaka Gijuku held a special open lecture entitled
“Intestinal Environment and Fermented Foods: How to Eat Fermented Foods, Starting with What You Can Do.”

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Topic: “Intestinal Environment and Fermented Foods: Starting with What You Can Do”
Date and Time: Wednesday, December 19, 6:15 PM – 7:45 PML
Speaker: Osamu Ishikawa, Haruyoshiya
Location: Ishizaka Sangyo Co., Ltd. Headquarters Building, 5th Floor, Main Conference Room
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Recently, “gut health,” a health strategy aimed at improving the intestinal environment, has become a hot topic. Since a healthy intestinal environment contributes to a healthier body, an increasing number of people are adopting a gut-conscious diet. This course will focus on fermented foods to help improve daily health and work performance. Fermented foods, such as miso, soy sauce, and natto, are commonly found on our dinner tables, but there are many different types of microorganisms and foods that promote fermentation, and each has its own unique benefits. Why not start improving your health by learning about the types of fermented foods that are good for your body and how to eat them (cook them) as selected by a former miso maker with outstanding discerning tastes, and start putting them into practice tomorrow?

<Instructor Introduction>
Using his experience working at a miso shop, he supports stores that produce healthy products for consumers, focusing on ingredients essential to the Japanese people, such as miso, tofu, soy sauce, and oil. His lectures, which are delivered with deep knowledge of fermented foods, are a must-see.