Beyond the Wellness Trend: 

1,300 Years of Japanese Fermentation Through Modern Science

On Thursday, August 27, 2026, Marukome returns to THE GALLERY by Odo for the third and final installment of our special fermentation series in New York City.  This time, we will explore Japanese fermentation through a new lens—bringing together tradition, modern scientific perspectives, and culinary craftsmanship.

DISCOVER

Explore the history and culture of Japanese fermentation alongside scientific perspectives informed by research on diet, fermented foods, and the gut microbiome.  The program will also introduce research on rice koji—the foundation of Japanese fermentation—and the important role it plays in developing sweetness, umami, aroma, and flavor complexity.  Guests will also have the opportunity to taste a specially brewed high-koji miso created exclusively for this event.

TOUCH

Join Shuta Aoki, fifth generation of Marukome, for a hands-on Miso-dama workshop inspired by the portable miso preparations once used by samurai during Japan’s Sengoku period.  Guests will create their own Miso-dama while learning about the history and versatility of miso.

TASTE

Experience a special Japanese meal created by two-Michelin-starred Chef Hiroki Odo, bringing together fermentation, seasonality, and Japanese culinary craftsmanship.  For more than 170 years, Marukome has continued to explore the possibilities of miso and koji.

Now, in New York City, we invite you to experience how centuries of Japanese fermentation tradition can be viewed—and tasted—through the perspective of today.

Event Details

Date: Thursday, August 27, 2026
Location: THE GALLERY by Odo | New York City

Space is highly limited.　[Reserve Your Seat]

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