On July 30, Marukome hosted a special fermentation event,

“Time — The Flavor of a Decade,” at THE GALLERY by Odo in New York City.

The event explored how time transforms the flavor and character of miso through Japanese fermentation.

Guests participated in a guided tasting of miso aged for different lengths of time, including an exceptionally rare 10-year-aged miso presented outside Japan for the first time.

The program also included a hands-on Samurai Miso Ball workshop, followed by a special five-course menu created by Michelin-starred Chef Hiroki Odo. Each dish highlighted the depth and versatility of fermented ingredients.

The event offered guests an opportunity to experience the craftsmanship, patience, and culture behind Japanese fermentation.

We sincerely thank everyone who joined us and made this event so memorable.

The “Miso: Fermented Craft — Sustaining Tradition From Field to Table” exhibition at THE GALLERY by Odo will remain on view through September 4, showcasing Marukome’s more than 170 years of fermentation heritage.

📍 THE GALLERY by Odo, New York City
📅 Exhibition on view through September 4