Fermentation town in Japan looking to build culture via healthy foods english.kyodonews.net

The lessons offered at the facility are called "Puku Puku" courses, an onomatopoeic reference to the bubbling fermentation process.
"People have come to feel traditionally made soy sauce is more reassuring and safer in recent years," he says.
In one class held in July, the sixth-generation soy sauce maker explained to his students about the significance of soy sauce in Chiba, which supplies the most soy sauce in Japan.
(Soy sauce brewer Hanji Takahashi poses for a photo with students during his homemade soy sauce class.)
"I would like to lead a healthier life (eating) fermented foods," said Erika Watanabe, a 35-year-old mother at the soy sauce class held in Kashiwa.