FEATURE:Japan's food makers eye "fermentation tourism" for foreign visitors

Manufacturers of miso paste and soy sauce widely produced in Japan's central region are betting on inbound tourists having a yen for Japanese fermented foods and the rich traditions of Japanese cuisine.More foreign visitors have started taking tours of factories dedicated to the production of soybean paste, said to have been a favorite of the country's first shogun in the 17th century, Tokugawa Ieyasu, and eating out at traditional Japanese "ryotei" restaurants.The allure of dishes such as "narezushi," the earliest form of Japanese sushi made by fermenting fish in rice, served at the establ…READ FULL ARTICLE