Local Fermentation Cultures from 47 Prefectures Gather at Urawa PARCO for "Fermentation at PARCO" Event

Urawa PARCO will hold "PARCO de Hakko" for 10 days from Friday, June 12 to Sunday, June 21. As the second installment of the event that was well-received last year, it will once again promote the appeal of food and regional culture under the theme of "fermentation." This year, "Hakko Department," a specialty store all about fermentation with outlets in Shimokitazawa, Tokyo, and Enzan, Yamanashi, will participate. An exhibition will introduce the little-known local fermentation cultures rooted in the 47 prefectures under four themes: sea, mountain, city, and island, with some fermented foods available for sale at the HAKKO KIOSK. Additionally, "CORNER SAITAMA," produced by Urawa PARCO, will focus on Saitama's fermentation culture. Numerous well-established and up-and-coming shops, including traditional "sake" and "soy sauce" stores, as well as sellers of "ginger beer" and ZINEs about "natto," will set up exhibits and stalls. By experiencing these alongside the fermentation cultures from across the country, visitors can rediscover the unique charm of Saitama's fermented food culture. This event focuses not only on the fermented foods themselves but also on the process of their creation, the thoughts of the people involved, and the climate of each region, providing an opportunity to enjoy the appeal of food cultures from all over Japan, including Saitama, through fermentation.

## PARCO de Hakko Overview

Period: June 12 (Fri) - June 21 (Sun), 10:00 - 21:00

- **Rediscover Japan Through Fermentation: Fermentation Tourism NIPPON by Hakko Department**
Venue: Urawa PARCO 1F Center Space Special Venue

- **CORNER SAITAMA Vendor Dates/List**
Venue: Urawa PARCO 1F Special Venue next to the Red Escalator
- June 12 (Fri): Kanefue Fueki Shoyu (Kawajima-machi) *Closes at 19:00
- June 13 (Sat): MATSUZAKI (Kawagoe-shi)
- June 13 (Sat) - 14 (Sun): Shoga no Mushi (Saitama-shi)
- June 14 (Sun): Musashi Winery (Hiki-gun Ogawa-machi)
- June 15 (Mon) - 21 (Sun): Nebaneba Bean (Natto from Saitama)
- June 20 (Sat) - 21 (Sun): Marutsu Foods (Fukaya-shi)

Special Page: https://urawa.parco.jp/page/parcodehakko
*Event details are subject to change or cancellation without notice.

## Rediscover Japan Through Fermentation: Fermentation Tourism NIPPON
Japan's 47 prefectures are full of unknown local fermentation cultures. Depending on history, people's lifestyles, and the natural environment, each region has developed its own unique fermentation culture. This event introduces various fermented foods from across Japan under four themes: sea, mountain, city, and island. Some foods will be sold at the HAKKO KIOSK.

- Period: June 12 (Fri) - June 21 (Sun)
- Venue: Urawa PARCO 1F Center Space Special Venue
- Exhibition Examples: Kanzuri (Niigata), Hatahata (Akita), Hatcho Miso (Aichi), Kusaya (Tokyo)

### About Hakko Department
A specialty store focusing on "All About Fermentation," with about 500 unique seasonings, processed foods, amazake, and sake gathered from various regions. It has stores in Shimokitazawa, Tokyo, and Enzan, Yamanashi. At the Shimokitazawa store, you can also taste local fermented dishes beloved in different regions at the attached restaurant space.

## CORNER SAITAMA
Venue: Urawa PARCO 1F Special Venue next to the Red Escalator

### Kanefue Fueki Shoyu
Since 1789, this brewery in Kawajima-machi, Saitama, has been making soy sauce using traditional wooden barrels. The deep aroma and flavor are born from a long fermentation and aging process. Their senbei rice crackers using soy sauce are also popular. A workshop will be held to make your own original dashi soy sauce.
- Workshop: Make Your Own Original Dashi Soy Sauce
- Date: June 12 (Fri) ①10:30 ②11:30 ③13:30 ④14:30 ⑤15:30
- Duration: 30 minutes
- Fee: 1,500 yen (tax included)
- Vendor Date: June 12 (Fri)

### MATSUZAKI
Founded in 1887 in Kawagoe, Matsuzaki Co., Ltd. offers a selection of fine sake from Japan and abroad, including local Saitama sake. This time, they will introduce sake from "Koedo Kagamiyama Shuzo," the only remaining sake brewery in Kawagoe.