08/31/2026
Fermentation is more than a tradition — it’s an evolving source of possibility.
On August 27, we hosted the final workshop of our special collaboration, “THE GALLERY by Odo × Marukome,” in New York City.
Throughout this special series, we explored Japanese fermentation from multiple perspectives — connecting tradition and craftsmanship with taste, modern science, and the future of food.
In our final session, guests discovered the world of fermentation through conversations and tastings, a hands-on Miso-dama workshop, and a special culinary experience created by two-Michelin-starred Chef Hiroki Odo.
We also explored the science behind fermentation — from the role of koji and miso to emerging research on fermented foods and the gut microbiome.
For more than 170 years, Marukome has been dedicated to miso and fermentation. But fermentation is not simply part of our history. It is a foundation for innovation and a way to create solutions for the future of food, health, and well-being.
Through our collaboration in New York, we were honored to share not only the taste of miso, but also the culture, craftsmanship, science, and possibilities of fermentation with a new audience.
A heartfelt thank you to Chef Hiroki Odo, THE GALLERY by Odo team, our collaborators, and everyone who joined us throughout this special series.
Our journey with fermentation continues — from tradition to innovation, and toward new possibilities for the future.
