The Japan Fermentation Culture Association (Meguro-ku, Tokyo / President: Takako Yokoyama) will host the '9th Fermentation Certification,' sponsored by the Ministry of Agriculture, Forestry and Fisheries, online on Sunday, November 29, 2026. Since its first edition in 2018, 2,445 individuals aged from teens to 80s have passed the exam, and the official textbook has reached a cumulative circulation of 15,000 copies (8th printing).
In recent years, participation from food manufacturers involved in the production and sales of fermented foods has increased. The fermented food market is undergoing a structural shift: while domestic demand is shrinking, export values continue to reach record highs. This certification aims to cultivate professionals who can discuss fermentation in business contexts and expand the global reach of Japan’s fermentation culture.
Official website: https://www.kentei-uketsuke.com/hakko/
Registration opens on Saturday, June 13, 2026, via the official website.
Growing Need to Discuss 'Japanese Fermentation' in Business Settings
Domestic demand for fermented foods traditionally enjoyed in Japanese households has declined year by year, leading to shrinking markets and closures of manufacturers. However, export values continue to rise, positioning Japanese fermentation as a growth category in global markets.
Historically, fermentation knowledge was required only by specialists in production. But in today’s shifting market, knowledge of fermented foods is increasingly essential across product development, marketing, sales, branding, and public relations. Overseas buyers and local media now ask in-depth questions about the history, culture, and science of fermentation—such as 'Why do Japanese people use koji?' or 'What are the differences between sake and wine production?'
Since its founding in 2012, the Japan Fermentation Culture Association has systematically communicated Japan’s fermentation practices from historical, cultural, and scientific perspectives. This certification consolidates that expertise into an accessible learning opportunity, now adopted by companies to train business professionals.
Past Participating Companies and Number of Certified Individuals
Kewpie Brewing Co., Ltd.: 38 individuals
Marukome Co., Ltd.: 26 individuals
Kewpie Corporation: 12 individuals
※As of June 2026
Event Overview
Certification Name: 9th Fermentation Certification
Exam Date: Sunday, November 29, 2026
Exam Fee: 6,600 JPY (tax included)
Format: Online examination
Registration Opens: Saturday, June 13, 2026
Organizer: Japan Fermentation Culture Association
Sponsor: Ministry of Agriculture, Forestry and Fisheries
Registration URL: https://hakkou.or.jp/workshop/course/?id=90353/
Comment from the President of the Japan Fermentation Culture Association
'Previously, fermentation knowledge was only necessary for those in manufacturing. But with growing overseas demand, there is an increasing need for professionals in product development, marketing, sales, and branding who can discuss fermentation in business settings. Through this certification, we aim to pass on Japan’s fermentation culture to new markets and future generations.'
Takako Yokoyama, President, Japan Fermentation Culture Association
Official Fermentation Certification Textbook
The Fermentation Certification offers an official textbook, enabling candidates to study at their own pace and deepen their understanding of Japanese fermentation.
Title: Official Textbook for the Fermentation Certification
Price: 1,980 JPY (1,800 JPY + tax)
Format: A5
ISBN: 9784408009155
Supervised by: Japan Fermentation Culture Association
Published by: Jitsugyo no Nihon Sha
Available at: Bookstores nationwide and online retailers
Japan Fermentation Culture Association
Focusing on the health benefits of fermented foods in Japanese traditional cuisine, the association aims to promote accurate knowledge, preservation, development, and widespread adoption of fermented foods. As the world’s first organization to establish the Fermentation Master Certification, it works to advance Japanese fermentation culture by offering lectures and events.
Association Name: Japan Fermentation Culture Association
President: Takako Yokoyama
Address: Gran Shario 202, 4-31-11 Kamimeguro, Meguro-ku, Tokyo
Website: https://hakkou.or.jp/
FACT BOX
- Source: PR TIMES
- Category: Event