An event to learn about food fermentation, "The Secret of Fermentation," will be held from February 5th to 22nd at la kagu in Kagurazaka, Tokyo.

The event is being held to commemorate the publication of the latest issue of Spectator, a culture magazine first published in 1999 and published three times a year, titled "Special Feature: The Secret of Fermentation." The event is packed with content, including a book fair featuring books on fermentation, an exhibition of fermented foods, and a talk event.
The book fair will feature a selection of approximately 15 titles from the latest issue of Spectator to back issues, books and picture books on the theme of "enjoying fermentation," and a book selection project by Spectator editor and publisher Toshimitsu Aono on the theme of "A reference book for handcrafting your life." In addition, an exhibition corner will introduce fermented foods where you can observe the fermentation process. On February 17th, a talk event will be held to deepen understanding of fermentation, with Aono Toshimitsu, publisher and editor-in-chief of The Spectator, as the interviewer, and Katsumi Junpei, the founder and baker of Paradise Alley Bread & Company, a bakery in Kamakura that also features in the magazine's latest issue (1,500 yen including tax/limited to the first 50 people). On the day of the talk event, you will be able to sample the bread and receive a souvenir bread.

[Event Information]
"The Secret of Fermentation"
Venue: la kagu
Address: 67 Yaraicho, Shinjuku-ku, Tokyo
Dates: February 5th - 22nd