1FMARKET's ever-popular annual "Kazumasuichi Festival Autumn" will be held on September 20th!

This time, we will focus on the fermentation culture of Lake Country, titled "Fermenting Shiga."

We will be selling fermented foods found in Lake Country!

 

Fermenting Shiga Fair September 20th to mid-December (until the next event)

We will introduce and sell delicious fermented foods that our buyer and Kamoshika discovered on their on-site inspection trips.

You can actually purchase products that represent the culture of fermentation in the Lake Biwa region, such as local sake from Kita-Omi, craft doburoku, funazushi made using traditional methods, cheese made from raw milk from Shiga Prefecture, including Ibuki milk, and rice yogurt made only from rice and plant-derived lactic acid bacteria.

 

Shiga's Fermented Hamburger "Tempeh Frittes and Fried Eggplant Vegan Burger"
Retail price: ¥1,350 (tax included)
Takeout: ¥1,325 (tax included)

Tempeh, a traditional fermented food that originated in Indonesia over 400 years ago, is made into a patty and served with our special teriyaki sauce and homemade vegan mayonnaise.

The tempeh used is made from specially cultivated soybeans from Shiga Prefecture.

*Tempeh is a fermented food made from soybeans and other ingredients that originated in Indonesia.

The polyphenols and isoflavones contained in soybeans have antioxidant properties, making them a powerful ally for those conscious of anti-aging. Tempeh, which is rich in protein, vitamins, dietary fiber, and more, is fermented by tempeh bacteria, which increases the proportion and absorption rate of various nutrients, making it a powerful ally for maintaining good health. It has zero cholesterol and antibacterial properties, making it expected to help prevent and improve many diseases, including lifestyle-related diseases.

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Special event on Saturday, September 20th. No reservations required. Free to attend.

Seki Megumi of Fermentation Restaurant Kamoshika, who actually traveled to Shiga in search of fermented foods, will share behind-the-scenes stories from her trip, and former Asahi Shimbun journalist Horie Masashi of Nohmisha will talk about his current activities of "editing" and communicating the "regional fermentation culture."

[Part 1] Talk LIVE
12:00-13:00 Megumi Seki (Fermented Restaurant Kamoshika)
What cities did you travel to and who did you meet in preparation for the "Fermenting Shiga Journey" event?
Let's look back at what we talked about.

[Part 2] Talk LIVE
14:00-15:30 Masashi Horie (Nohmisha Publishing)
"The challenge of researching, practicing, and passing on Shiga's fermentation culture"
A former Asahi Shimbun journalist talks about how he arrived at the idea of "living a life that doesn't keep up with change" in Nagahama, Kohoku. He reports on local culture, practices it himself, and talks about his current activities to convey it.

[Part 3] Demonstration & Talk LIVE
16:30-18:00 Yoshio Okumura (Omi Tsukudani An Tokumura)
"Craft Funazushi made from one fish per person" demonstration and sales of craft funazushi kits
"We will take all the fish caught in the net" - witness the seriousness of a tsukudani shop descended from a fishing family.

 

12:00-17:00 [Eat-in counter] (fee required. Ends when sold out)
"Fermented Lake Fish Rice with Tea" BAR by Tsunagu (a citizen group that inherits the handmade culture of Kohoku from its ancestors)
On the day, we will be selling three types of fermented tea rice: "Funazushi," "Saba Heshiko," and "Biwamasu Kokezushi."​

 

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