Fermenting Futures: Exploring Japanese ’Hakko’, Tradition and Innovation

Nov 20 2025, 3:00 pm - 5:30 pm

Invitation Only


*Invitation Only Event

Organized by the Consulate General of Japan in San Francisco

Dive into the world of Japanese fermentation! This event invites culinary enthusiasts, restaurateurs, industry professionals, and researchers to embark on a journey through the depths of ‘Hakko’—Japan’s time-honored fermentation technique. Discover how these traditional methods are revolutionizing modern gastronomy, offering new dimensions of flavor and sustainability.

​Join us for an immersive experience where tradition meets innovation. Engage with expert lecture, savor a variety of fermented foods and beverages, and explore how these traditional practices are shaping the future of the culinary world.

Date & Time: 
Thursday, November 20th from 3:00-5:00 P.M.
(Doors open at 2:30 P.M.)

Venue: Location will be shared with participants at registration.

​Agenda:
2:30-3:00 Registration
3:00-3:05 Opening Remarks, Kotaro Otsuki, the Consul General of Japan in San Francisco
3:05-3:30 From tradition to Innovation: Fermentation as culinary technique – Takashi Sato | President of San-J International, Inc.
3:30-3:40 Magic of Koji for culinary professionals – Shuta Aoki, Executive Vice President of Marukome Co., Ltd
3:40-4:05 Panel Discussion – Impact of Hakko (fermentation) for gastronomy and culinology
・Takashi Sato, President of San-J International, Inc.
・Shuta Aoki, Executive Vice President of Marukome Co., Ltd
・Moderator: Hitoshi Hokamura, Food Tech Evangelist, Investor
4:05-4:20 Break
4:20-4:30 Fermentation from Stanford’s eye
・Justin L. Sonnenburg, Founder, Stanford Fermentation Food ConferenceAlex and Susie Algard Endowed Professor, Stanford University
4:30-4:50 Researchers’ Initiatives
・Irnayuli Sitepu, Project Scientist of UC Davis
・Ryoya Tanahashi, Assistant Professor of UC Davis
・Hiroshi Takagi, Professor of NAIST (Nara Institute of Science and Technology)
4:50-4:52 Closing Remarks
・Steve Pollock | President of Japan Society of Northern California
4:52-5:30 Networking, alongside fermented foods and products from Haccoba, ORYZAE, and Shared Cultures.

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           In Cooperation with                                                                                        Samples Provided by 

 

    

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Our Amazing Speakers:

Takashi Sato | President of San-J International, Inc.

SAN-J has been crafting premium Tamari Soy Sauce and Asian-inspired products for over 220 years. From our origins in Japan to our state-of-the-art facility in Virginia, we uphold a strong legacy of craftsmanship, continuing to share authentic flavors with the world.

Shuta Aoki | Fifth-Generation Executive Vice President, Marukome Co., Ltd., Certified Japanese National Miso Craftsman

Marukome Co., Ltd. is a Japanese food maker with over 170 years of expertise in miso and fermentation.Combining tradition and innovation, it promotes a healthy, sustainable food culture.Through Marukome USA, Inc., it brings the taste of miso and fermentation to the U.S.

Moderator: Hitoshi Hokamura, Food Tech Evangelist, Investor

After graduating from the University of Tokyo, he worked for Bain & Company, a strategic consulting firm, where he executed new entry strategies and business improvement projects for domestic and foreign companies. In the fall of 2020, he founded Japan’s first food tech co-creation program, Food Tech Studio – Bites! and promoting open innovation between major Japanese food companies and global start-ups. He also has been actively promoting healthy and sustainable traditional Japanese food and advanced food solutions to the rest of the world.

Irnayuli R. Sitepu, PhD | Project Scientist, Phaff Yeast Culture Collection, University of California, Davis

Irnayuli R. Sitepu is a microbiologist and manages the PI’s BSL-2 laboratory and the Phaff Yeast Collection, supervising its lab members, and oversees research activities. The Phaff Yeast Collection work focuses on screening yeasts for functional properties and on assisting clients with strain requests and technical guidance.

Ryoya Tanahashi | Former Visiting Researcher, Department of Food Science and Technology University of California, Davis & Former Specially Appointed Assistant Professor, Institute for Research Initiatives,  Nara Institute of Science and Technology

Ryoya Tanahashi studies the use of the Phaff Yeast Culture Collection to create innovative yeast-based products such as beer, wine, and biomaterials. His work also elucidated how yeast takes up nutrients during fermentation. In the future, I try to use yeast diversity to develop more sustainable and creative fermentation products.

Hiroshi Takagi | Research Professor, Professor Emeritus, Laboratory of Fermentation Science, Director of Divisions of Research Administration & Strategic Initiative for Research and Innovation, Nara Institute of Science and Technology 

Hiroshi Takagi worked for 13 years as a research scientist at Ajinomoto before moving to academia in 1995. After joining NAIST in 2006, his research focused on stress tolerance and amino acid metabolism of yeast, leading to industrial applications. Although Hiroshi officially retired in 2023, he established a new lab to continue yeast research at NAIST, developing novel functions for fermentation production. Notably, he received the Medal with Purple Ribbon in 2022. 

Researchers’ Initiatives

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Details

  • Date: November 20, 2025
  • Time:
    3:00 pm - 5:30 pm
  • Event Category: