Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan
Key facts
- Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan
- The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
- Source: PR Times
- Date: June 12, 2026
Direct answer
The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
- Citation
- Traditional Chinese Edition of 'Fermentation as Liberal Arts' to Be Published in Taiwan (June 12, 2026), PR Times
- Source
- PR Times
- Date
- June 12, 2026
The Traditional Chinese edition of 'Fermentation as Liberal Arts' by Yuichiro Murai, head of the 600-year-old seed koji manufacturer Kojiya Sanzaemon, was published in Taiwan on May 13, 2026. Against the backdrop of growing interest in Japanese food in Taiwan, the book aims to share the appeal of Japanese fermentation with the world.
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- 📰 Published: June 12, 2026 at 22:56
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Kojiya Sanzaemon Co., Ltd. (Headquarters: 111-1 Murocho Uchida, Toyohashi City, Aichi Prefecture; Head: Sanzaemon Murai), a manufacturer and seller of seed koji (koji mold) founded 600 years ago, announced that the Traditional Chinese edition of its book 'Fermentation as Liberal Arts Known to Business Elites' (published by Asa Publishing) was released in Taiwan by publisher Sunrise Press (Sense Series) on May 13, 2026.
Background of Publication
In recent years, there has been a significant increase in interest in Japanese food, particularly fermented foods, in Taiwan. In 2024, Taiwan overtook China to become the third-largest export destination for Japanese agricultural, forestry, fishery products, and foods. With approximately 6 million people visiting Japan annually, the Taiwanese have a deep interest in Japanese food culture. Against the backdrop of this maturing Taiwanese market, the knowledge of Japanese fermentation cultivated by a 600-year-old seed koji manufacturer will be delivered in the local language.
Book Overview
Title: Learning from Fermentation: From Table Delicacies to a Sustainable Future, Understanding the Tiny Partners Driving Civilization (向發酵學習：從餐桌美味到永續未來，認識推動文明的微小夥伴)
Publication Date: May 13, 2026
Pages: 232 pages
Author: Yuichiro Murai
Translator: Xiangning Qiu
Series: Sense
Language: Traditional Chinese
Price: 480 NTD
Publisher: Sunrise Press
ISBN: 9786267852675
Specifications: 14.8 cm x 21 cm / Paperback / Black and White
Author's Comment
'Amidst the growing attention to fermentation overseas, I am delighted that my book has garnered interest, leading to the publication of a Traditional Chinese edition. It is a great pleasure to have the opportunity to introduce Japanese koji and fermentation to Taiwan, which shares many elements of fermentation culture with Japan. I hope this will serve as an opportunity for the appeal of Japanese fermentation to spread even further around the world.'
Author Profile
Yuichiro Murai (Sanzaemon Murai)
29th Head of Kojiya Sanzaemon, President and Representative Director of Bioc Co., Ltd.
Born in Toyohashi City, Aichi Prefecture. After graduating from the Faculty of Economics at Keio University, he graduated from the Faculty of Environment and Information Studies at Keio University. He obtained his MBA from the Thunderbird School of Global Management. He joined his family's business, Kojiya Sanzaemon, a seed koji manufacturer with a 600-year history, and Bioc Co., Ltd., a research and development company, succeeding the business. Starting from fermentation and koji, he has expanded his activities into various fields, from organizational theory to community development, not bound by conventional frameworks. In 2022, he completed the Interdisciplinary Design Research area at the Kyoto University of the Arts Graduate School (Master of Arts). Since 2023, he has been a board member of the Brewing Society of Japan. He advocates 'Kojinomy,' which treats koji as an academic discipline.
Company Information
Kojiya Sanzaemon Co., Ltd.
Representative Director: Sanzaemon Murai
Location: 111-1 Murocho Uchida, Toyohashi City, Aichi Prefecture
Business Activities:
- Manufacture and sale of seed koji, koji products, and brewing-related materials
- Product development utilizing koji and fermentation technology
- Operation and holding of the Koji Certification Exam
- Planning and operation of KOJI THE KITCHEN
A seed koji manufacturer founded in the Muromachi period. Since its founding, it has supplied seed koji (koji mold), the foundation of koji making, to over 3,000 companies nationwide and manufacturers, primarily in the brewing industry, in over 40 countries. Incorporating design management to pass on Japan's unique 'koji culture' to future generations, the company regularly holds events to learn about and taste koji through the 'KOJI THE KITCHEN' project launched in 2021.
Background of Publication
In recent years, there has been a significant increase in interest in Japanese food, particularly fermented foods, in Taiwan. In 2024, Taiwan overtook China to become the third-largest export destination for Japanese agricultural, forestry, fishery products, and foods. With approximately 6 million people visiting Japan annually, the Taiwanese have a deep interest in Japanese food culture. Against the backdrop of this maturing Taiwanese market, the knowledge of Japanese fermentation cultivated by a 600-year-old seed koji manufacturer will be delivered in the local language.
Book Overview
Title: Learning from Fermentation: From Table Delicacies to a Sustainable Future, Understanding the Tiny Partners Driving Civilization (向發酵學習：從餐桌美味到永續未來，認識推動文明的微小夥伴)
Publication Date: May 13, 2026
Pages: 232 pages
Author: Yuichiro Murai
Translator: Xiangning Qiu
Series: Sense
Language: Traditional Chinese
Price: 480 NTD
Publisher: Sunrise Press
ISBN: 9786267852675
Specifications: 14.8 cm x 21 cm / Paperback / Black and White
Author's Comment
'Amidst the growing attention to fermentation overseas, I am delighted that my book has garnered interest, leading to the publication of a Traditional Chinese edition. It is a great pleasure to have the opportunity to introduce Japanese koji and fermentation to Taiwan, which shares many elements of fermentation culture with Japan. I hope this will serve as an opportunity for the appeal of Japanese fermentation to spread even further around the world.'
Author Profile
Yuichiro Murai (Sanzaemon Murai)
29th Head of Kojiya Sanzaemon, President and Representative Director of Bioc Co., Ltd.
Born in Toyohashi City, Aichi Prefecture. After graduating from the Faculty of Economics at Keio University, he graduated from the Faculty of Environment and Information Studies at Keio University. He obtained his MBA from the Thunderbird School of Global Management. He joined his family's business, Kojiya Sanzaemon, a seed koji manufacturer with a 600-year history, and Bioc Co., Ltd., a research and development company, succeeding the business. Starting from fermentation and koji, he has expanded his activities into various fields, from organizational theory to community development, not bound by conventional frameworks. In 2022, he completed the Interdisciplinary Design Research area at the Kyoto University of the Arts Graduate School (Master of Arts). Since 2023, he has been a board member of the Brewing Society of Japan. He advocates 'Kojinomy,' which treats koji as an academic discipline.
Company Information
Kojiya Sanzaemon Co., Ltd.
Representative Director: Sanzaemon Murai
Location: 111-1 Murocho Uchida, Toyohashi City, Aichi Prefecture
Business Activities:
- Manufacture and sale of seed koji, koji products, and brewing-related materials
- Product development utilizing koji and fermentation technology
- Operation and holding of the Koji Certification Exam
- Planning and operation of KOJI THE KITCHEN
A seed koji manufacturer founded in the Muromachi period. Since its founding, it has supplied seed koji (koji mold), the foundation of koji making, to over 3,000 companies nationwide and manufacturers, primarily in the brewing industry, in over 40 countries. Incorporating design management to pass on Japan's unique 'koji culture' to future generations, the company regularly holds events to learn about and taste koji through the 'KOJI THE KITCHEN' project launched in 2021.
FAQ
What is the Traditional Chinese title of 'Fermentation as Liberal Arts'?
The title is '向發酵學習：從餐桌美味到永續未來，認識推動文明的微小夥伴'.
Who is the author of this book?
The author is Yuichiro Murai, the head of Kojiya Sanzaemon Co., Ltd.
When was it published?
It was published on May 13, 2026, by Sunrise Press in Taiwan.