Settaya 6th Avenue Fermentation Museum Komegura, Nagaoka

Condé Nast TravelerAug 24

In Japan's Niigata Prefecture, the Ancient Culinary Tradition of Fermentation Is Very Much Alive

From prized sake to pickled potato salad and snow-aged ham, here's how to sip and savor your way through a part of the country known for its fermented foods.

Former warehouse of a 'saffron sake' brewery.

8 things in this story

Willow HouseRestaurantPart of Suzu Group, modern spin on culinary craft.
Eguchi DangoRestaurantHistoric fourth-generation wagashi sweets shop.
Settaya 6th Avenue Fermentation Museum KomeguraMuseumFormer warehouse of a 'saffron sake' brewery.
YanagiRestaurantHeritage miso producer, first to make koji with brown rice.
Nakagawa Sake BreweryPlaceSpearheaded revival of near-extinct Gouriki rice variety.
YoshinogawaAttractionOldest of Niigata's 91 sake breweries, founded in 1548.
Hakko House NagaokaHotelAccommodation with an izakaya serving fermented dishes.
Hakko TripTrailWalkable one-mile-long fermentation trail with six stops.

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Settaya 6th Avenue Fermentation Museum Komegura

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In Japan's Niigata Prefecture, the Ancient Culinary Tradition of Fermentation Is Very Much Alive