Discover the Taste of Fermentation

On September 16, 2025, Ikomai/Tochi Restaurant in Makati hosted "Discover the Taste of Fermentation: Tokai Traditions in Manila," a cultural culinary exchange that introduced Filipino chefs to Japanese fermentation culture. The three-hour event, organized by Central Japan International Airport Co., Ltd. (Centrair) and Yamamotoya Okute, brought together 20 chefs from LTB Philippines Chefs Association and select media representatives.

The program started with an opening speech by Mr. Takuya Nakatsu from Centrair about the importance of Japanese food culture and fermentation through miso, mirin, soy sauce, sake, among others, while newly elected LTB President Chef JA Ventura talked about how food between two cultures transcends borders, and how Japanese food here in the Philippines have truly achieved milestones over the years.

The speeches were followed by presentations on Aichi Prefecture's fermentation culture and the history of miso, mirin, and tamari soy sauce production. Participants learned about the history of udon making and the restaurant Yamamotoya Okute, owned by the Aoki Brothers, followed by a hands-on udon making workshop.

The workshop allowed participants to understand both the techniques and cultural context behind this Nagoya specialty.

The tasting session featured multiple components: soy sauce varieties (tamari, dark, and white) paired with sashimi, mirin-glazed chicken wings using Kokonoe Sakura variety, and sake comparisons between junmai daiginjo and regular sake from Hakuroi, Sawada Brewery. The highlight was the possibility of creating collaborative Filipino dishes using Japanese fermented seasonings, exploring how ingredients like miso could enhance adobo and how tamari could elevate sisig.

The event concluded with certificate presentations and group photos, successfully connecting Japanese fermentation traditions with Filipino culinary techniques and opening possibilities for future collaborations between the two food cultures.

Photos courtesy of Chef Rexmond Chua