Traghetto's 'Jasmine Kombucha' Adopted for Non-Alcoholic Pairing at 'Tokai Fermented Gastronomy Event'

Nagoya-based fermented non-alcoholic drink manufacturer Traghetto (Chikusa-ku, Nagoya; Representative: Yosuke Kikuchi) announced that their 'Jasmine Kombucha' was adopted as a non-alcoholic pairing menu item for the 'Gourmet Event' (Part 2) of the 'Tokai Fermented Gastronomy Event' held at the Nagoya Marriott Associa Hotel on Sunday, May 17, 2026.

About the 'Tokai Fermented Gastronomy Event' This special event focuses on the rich fermented food culture of the Tokai area, which boasts some of Japan's highest production volumes of soy sauce, miso, mirin, and vinegar. The event featured a special original menu themed around 'fermentation,' created by the head chef of the Nagoya Marriott Associa Hotel alongside Japanese, Western, and Chinese chefs.

Pairing with Fermented Dishes During the 'Fermentation Special Course and Non-Alcoholic Pairing' served at the event, Traghetto's 'Jasmine Kombucha' was enjoyed as a pairing drink with the following two Chinese dishes:

1. Steamed dumplings with Nagoya Cochin chicken, flavored with Mikawa Shiro-tamari. 2. Spice-grilled Hamaguri clams from Mie Prefecture, flavored with fermented bean curd (furu) and Mino three-year vinegar.

Traghetto's Kombucha, crafted with the same 'wisdom of fermentation,' harmonized beautifully with the deep, fermented flavors of dishes seasoned with Aichi's Shiro-tamari, Gifu's three-year vinegar, and fermented bean curd. The floral aroma of jasmine and the precise acidity of the kombucha enhanced the exquisite umami created by the top chefs, delivering a unique dining experience.