The Power of Fermentation: Connecting Swiss and Japanese expertise

How can fermentation traditions inspire new approaches to research and food innovation?

At “The Power of Fermentation” symposium at ETH Zurich, more than 100 participants, including researchers and food industry professionals from Japan and Switzerland, explored the connections between traditional knowledge and modern science.

Nagaoka University of Technology, with Prof. Wataru Ogasawara organized the symposium. The Embassy of Japan in Switzerland and Prof. Laura Nyström‘s Laboratory of Food Biochemistry at ETH Zurich co-organized the event, with support from the City of Nagaoka. The Swiss-Japanese Chamber of Commerce SJCC and the Swiss-Japanese Society participated as partner organizations.

The symposium brought together diplomatic, cultural, scientific, and economic perspectives, with addresses by H.E. Toshiro Iijima, Ambassador of Japan to Switzerland, Martin Herb, President of the SJCC, and Kyoko Ginsig, co-President of the Swiss-Japanese Society participated as partner organizations.

At the heart of the programme were presentations by fermentation designer Hiraku Ogura and Prof. Eiichiro Fukusaki of Sojo University. Following an introduction by Dr. Sebastien Vaucher, Dr. Lisa Ricci and Dr. Tommaso Goldhirsch presented their Zurich-based project Wiedikoji. The maint programme concluded with a lecture by Prof. Nicholas Bokulich of ETH Zurich. Their perspectives ranged from traditional craftsmanship to contemporary research. Christine Nakajima Syrad, who brings expertise in Japanese fermentation practices, moderated the evening.

For the SJCC, the symposium illustrated how shared interests can strengthen Swiss-Japanese relations. From Japanese sake and miso to Swiss cheese and wine, fermentation offers common ground for cultural exchange, scientific dialogue and business connections that can lead to new economic opportunities.

Our thanks go to the organizers, speakers and all contributors for this inspiring evening.