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Editor’s note
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Japan’s culture of fermentation teaches the wisdom of sustainability
![](https://sustainable.japantimes.com/wp-content/uploads/2021/06/img_magazine_vol01_04_01.jpg)
Chitose Laboratory: Combining fermentation and AI for the food production of the future
![](https://sustainable.japantimes.com/wp-content/uploads/2021/06/img_magazine_vol01_06_01.jpg)
Sustainable fashion born of fermentation: The renaissance of Awa ai, a traditional Tokushima craft
![](https://sustainable.japantimes.com/wp-content/uploads/2021/06/img_magazine_vol01_08_01.jpg)
‘Fermentation designer’Hiraku Ogura on the future of food culture
![](https://sustainable.japantimes.com/wp-content/uploads/2021/06/img_magazine_vol01_10_01.jpg)
The forefront of the bio-economy: Nagaoka tries revitalizing local regions by promoting fermentation