Conducted 'Fermented Food Culture Inspection' for Foreign Chefs Who Will Develop Menus for International Events!

Group photo (Location: Kakukyu Hachigo Miso)

Chubu International Airport Company Limited (headquartered in Tokoname City, Aichi Prefecture; President: Hiromori Kagoashi) conducted a 'Fermented Food Culture Inspection' on June 22, 2026 (Mon) for foreign chefs, with the sponsorship of the Aichi 'Fermented Food Culture' Promotion Council (Chairman: Hideaki Omura, Governor of Aichi Prefecture). This inspection aims to promote understanding and global awareness of Aichi's fermented food culture by encouraging the inclusion of local fermented foods in menus served to athletes and officials participating in international sports events and conferences held in the Chubu region.

The inspection visited production sites of fermented seasonings that represent Aichi, including miso and soy sauce, as well as sake, which gained worldwide attention after being registered as a UNESCO Intangible Cultural Heritage in 2024. The itinerary was designed to allow participants to experience 'living fermentation' through all five senses—such as artisans' craftsmanship, aromas, and fermentation temperatures—providing inspiration for incorporating these elements into menus for international events.

{Fermented Food Culture Inspection Overview}

• Date: June 22, 2026 (Mon), 10:00–17:00

• Participants: 8 chefs and culinary leaders responsible for designing menus for athletes and officials at international sports events (Nationalities: Japan, United States, France, Australia, Hungary, Uzbekistan)

• Inspection Sites:

1 Miso: Kakukyu Hachigo Miso (Okazaki City)

2 Fermented food tasting: Ichitou (Hekinan City)

3 Soy sauce: Nakasada Shoten (Taketoyo Town)

4 Sake: Sawada Sake Brewery (Tokoname City)

Inspection Highlights

Eight participants from Global Hospitality Group Japan Co., Ltd. (GHG), including lead chefs and staff

The participants were eight lead chefs and staff from Global Hospitality Group Japan Co., Ltd. (GHG), responsible for providing meals to athletes and officials at international sports events. Comprising a multinational team from Australia, the United States, Hungary, and other countries, these professionals have extensive experience providing cuisine at global international events.

<Inspection 1: Miso> Visiting 'Kakukyu Hachigo Miso' (founded 1645) in Okazaki City to observe traditional miso production

The first stop was Kakukyu Hachigo Miso, a renowned producer of 'miso,' one of the Chubu region's signature fermented seasonings. Participants learned from staff that 'Hachigo Miso' from this region is made solely from soybeans, salt, and water, resulting in higher salt content, making it suitable for athletes' diets.

Viewing the miso warehouse

Participants carefully observed wooden vats while checking fermentation temperatures and aromas, listening to explanations about production processes and history with deep interest. They were particularly surprised to learn that large wooden barrels are stacked with stones and left to ferment and mature for about three years. Questions arose during the tour, such as 'How are the stones stacked?' and 'Is it safe during earthquakes?'

Viewing the inspection process Checking the wooden vats

After the tour, participants tasted cold miso soup made with Hachigo miso, miso dengaku (grilled miso on skewers), and soft serve ice cream topped with Hachigo miso powder. Feedback included comments such as 'It's rich and delicious' and 'The cold miso soup would pair well with sweet vegetables.'

Additional suggestions included 'It might go well on protein jelly,' 'The idea of miso powder is very interesting,' and 'Since miso katsu and miso soup are already on the menu, we'd like to incorporate Hachigo miso.' Interest in Hachigo miso grew, including ideas for innovative uses.

Smelling the cold miso soup Topping soft serve with miso powder

<Inspection 2: Fermented Food Cuisine> Tasting fermented food dishes made with Aichi ingredients at Japanese restaurant 'Ichitou' (Hekinan City)

Group photo (Location: Ichitou)

At the Japanese restaurant 'Ichitou,' participants attentively listened to the head chef's explanations about local ingredients and fermented seasonings, actively asking questions. Through discussions and tastings, they explored ways to incorporate fermented seasonings into 'Nagoya meshi' (Nagoya cuisine) dishes planned for international sports events, creating a valuable opportunity for exchange with local chefs.

Head chef explaining local ingredients and fermented seasonings Discussing menus while tasting

Participants noted that many athletes attending would be from Asia and that athletes generally prefer simple dishes rich in protein. They expressed interest in incorporating Nagoya's unique flavors into menu items such as miso katsu and tebasaki (chicken wings), using the opportunity to raise awareness of 'Aichi = fermented food culture.' At the same time, they emphasized the desire to incorporate fermented seasonings into event menus to also convey Japan's traditional culture.

Special menu featuring locally sourced fermented seasonings Fermented seasonings used in the menu

<Inspection 3: Soy Sauce> Visiting 'Nakasada Shoten' (founded 1879) in Taketoyo Town to learn about Taketoyo's 'tamarishoyu' soy sauce culture

Taking photos of the historic buildings

At Nakasada Shoten, a long-established producer preserving fermented food culture in the historic brewing town of Taketoyo, participants engaged in lively discussions and asked numerous questions about production methods and flavor profiles, leading to in-depth, on-site professional dialogue. Through observing wooden vats and exhibits, they deepened their understanding of the history of 'tamarishoyu,' a soy sauce that has long supported the region's food culture.

Participants also experienced 'kumikake,' a traditional brewing technique, which allowed them to feel the complexity of fermentation through direct sensory experience.

Experiencing the traditional 'kumikake' process Viewing the soy sauce warehouse

Group photo (Location: Nakasada Shoten)

<Inspection 4: Sake> Visiting 'Sawada Sake Brewery' (founded 1848) in Tokoname City for sake tasting and brewery tour

Viewing the brewery at Sawada Sake Brewery

At Sawada Sake Brewery, participants were introduced to the sake brewing culture passed down in the Chita Peninsula. They touched dried koji mold and learned about the characteristics of water used in brewing while receiving explanations from the brewery's owner about the fermentation process.

Five out of the eight participants were visiting a sake brewery for the first time. They expressed surprise and fascination upon learning about the differences between the fermentation and production methods of sake, wine, and beer.

Listening to explanations Viewing dried koji mold

After touring the brewery, participants enjoyed sake tasting in a unique style called 'Sasara-ke,' using traditional Tokoname ware pottery. Since all participants were experiencing Tokoname ware for the first time, they showed strong interest in the pottery itself. They discovered during the tasting that changing the vessel altered the perception of aroma and flavor, making for an engaging and educational experience.

Experiencing 'Sasara-ke' Discussing differences in sake

Group photo (Location: Sawada Sake Brewery)

Background and Initiatives of Our Company

Established on February 17, 2025, to commemorate the airport's 20th anniversary

The Aichi 'Fermented Food Culture' Promotion Council was established in May 2024, advancing the branding of 'Aichi Prefecture = fermented food culture' across the region. In January 2025, our company launched the 'Regional Brand Co-Creation Office' to promote inbound tourism in collaboration with local communities. On February 17, 2025, the 20th anniversary of the airport's opening, we installed a 'miso barrel'—a symbol of the region's food culture—in the international arrivals lobby, actively promoting the Chubu region's brand.

To date, we have continuously organized initiatives in collaboration with local stakeholders to allow overseas influencers, travel agencies, and media professionals to 'experience firsthand' the charms of the region, including inspection tours and events centered on fermented food. Starting September 2025, we will also host 'Nagoya Inbound Night' monthly as a community-driven event in collaboration with regional inbound businesses to strengthen regional promotion.

Photo of planning working group (composed of sales, regional collaboration, and PR staff)

Furthermore, since February this year, we have been advancing various working group activities to promote the region and the airport in preparation for international sports events in the Chubu region. This initiative is part of those efforts, aiming to raise broad awareness of Aichi's food culture—especially fermented foods—among domestic and international audiences and to create experiential value that encourages repeat visits.

【Participant Feedback】

Peter Wright, Representative Director

Peter Wright, Representative Director of Global Hospitality Group Japan Co., Ltd. (GHG)

'This inspection strengthened my desire to introduce Nagoya's flavors through event menus when international sports events are held in Aichi, and to spark interest in fermented foods. I've never had the opportunity to observe fermentation facilities and speak directly with brewers so closely before, so I was deeply impressed by the depth of Japan's traditional food culture. Experiencing the scents and temperatures of fermentation through all five senses was a rare and profound encounter with the sophistication of Japanese culinary techniques and history.'

【Planner's Message】

Group photo of working group members

This initiative was launched, planned, and executed by a cross-departmental working group. By bringing together members with diverse expertise and perspectives beyond departmental boundaries, we were able to develop creative ideas and approaches that would not have emerged within a single department, leading to more deeply rooted regional promotion.

We are delighted that this program allowed participants to discover the appeal of the Chubu region and hope it inspired them to think, 'I'd like to visit again' in their personal lives. By continuing to work with local communities and stakeholders to actively promote the region and Centrair, we aim in the long term to become a 'preferred airport.'

Going forward, we will continue collaborating with local partners and airlines to encourage athletes, officials, and spectators from across Asia to use Centrair, aiming to further strengthen air network connectivity after the events.

Chubu International Airport Company Limited will continue to work with the Chubu region to promote the unique charms of this area to audiences at home and abroad as the region's gateway to the sky.

Chubu International Airport Company Limited Company Overview

• Company name: Chubu International Airport Company Limited CENTRAL JAPAN INTERNATIONAL AIRPORT COMPANY, LIMITED

• Address: 1-1 Senriyama, Tokoname City, Aichi Prefecture

• Established:

May 1, 1998 (Designated by the national government as the operating entity for Chubu International Airport on July 1, 1998)

• Representative:

President and CEO Hiromori Kagoashi

• Main Business Activities:

1. Establishment and management of Chubu International Airport and aviation safety facilities 2. Construction and management of passenger and cargo handling facilities, retail outlets, and other convenience facilities 3. Ancillary businesses related to the above

• Number of employees: 293 (including full-time executives)

※ As of April 1, 2026

• Company website:

https://www.centrair.jp/corporate/