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Jinowa Consortium

ホーム
日本
Miyazu-shi, Kyoto
Jinowa Consortium

GEN is a social innovation enterprise based in Italy, founded in 2014 to promote sustainability and regenerative development.

Since 2020, as an operator of the JINOWA consortium, we bring together a diverse group of experts including chefs, architects, scientists, farmers, food producers, and social entrepreneurs. Together, we are determined to make a positive impact. In 2023, we are taking our mission to the next level by delving into the crucial connection between soil and microbiome in maintaining thriving ecosystems.

Join our community of change-makers and be part of building a better tomorrow, rooted in a healthier, more equitable, and sustainable planet.

🌱

15/04/2026

Some places you can’t find in a guidebook.
Some people you can’t meet on a regular trip.
This June, we’re taking a small group into the heart of Japan’s living food culture — and 2 spots have just opened up.

Hokkaido & Shizuoka. June 11–19, 2026.
(Hokkaido only option: June 11–15)
Ainu elders. Kelp fishermen. Wagyu ranchers. Craft cheesemakers. Fermentation masters.
All arranged. All included.

This isn’t a tour. It’s the kind of access that takes years to build.

For chefs, producers and fermenters ready to go deeper.
DM us for details. Spots will not last. 🙏

03/04/2026

♨️ The Enzyme Bath: An Ancient Natural Therapy from Japan

The enzyme bath has existed in Japan for around 300 years. It’s based on the fermentation of natural materials — rice bran, sawdust, wood shavings — which generates a gentle, sustained heat of over 60°C. No gas, no electricity. Just the power of nature.

This biological heat boosts circulation, accelerates metabolism, strengthens the immune system, and regenerates the skin from within. A therapy beloved by those seeking authentic wellness — now celebrated in luxury spas across California too.

🇮🇹 And in Italy?
Last week, together with .saito1202 and a Japanese student specializing in biochemistry, we prepared an enzyme foot bath using local Italian materials — inside the historic wine barrels of Rivetto. 🍷

Results:
✅ 60°C maintained every day
👃 Aroma evolving… notes of cheese and prosciutto crudo…very Italian!
🔬 Italian fermentation works!
The dream? A full-body enzyme bath in Italy. 🙌

20/09/2025

has long been blessed by minerals accumulated from ancient forests, which nourish plankton and enrich the seabed. This fertile marine environment supports the growth of torigai clams and unique varieties of fish found nowhere else.

With local fisherman Mr. Hondo we experienced making rice balls cooked in mineral-rich seawater, and learned the traditional craft of filtering seawater to produce salt. The venue, , welcomed us in the morning with a superb dashi soup, enhanced with the delicate flavor of crab.

In the afternoon, we enjoyed a picturesque picnic lunch by the sea. At
Iio Jozo, we were introduced to the art of creating the finest vinegar, carefully brewed from rice. Thanks local hosts Ayako!!

19/09/2025

Sea of Kyoto, Miyazu program 🌊🐟
The mineral-rich waters of Miyazu Bay nurture a remarkable marine diversity. Here, people craft salt and even cook rice in seawater.
From the terraced paddies, organically grown rice is transformed into sake, and then, with time and patience, into a precious vinegar at
At Mizuya, sushi made with an abundance of this vinegar becomes the centerpiece of a program dedicated to the gifts of water by master chef at

04/06/2025

First move in Japan — fermentation magic begins in Shikoku. Kai’s stick dips into moromi in where soy sauce brews with time and soul. Stirring the depths of umami magic🪄

10/05/2025

Dr. Johnny Drain is coming back to Japan!

Ten years ago, he joined our very first “Genuine Food Lab” tour in Mie—just after finishing his doctorate at Oxford and researching fermentation at Noma.
Since then, he’s become a world-renowned fermentation consultant, helping launch London’s Silo, hosting on BBC, teaching at UNISG and the Basque Culinary Center, and leading global fermentation seminars for top brands.
He even spoke at the Japanese Embassy in London last year.

On June 12, his long-awaited book Adventure in Fermentation will be released!

⸻
And now—he’s back.

Join us on June 8 in Tokushima
for a special fermentation tour with Dr. Johnny!

He’ll share insights from his journey around the world and his recent work in food-tech entrepreneurship.

Highlights include:
• Visit to Inoue Miso shoyu for a tasting of traditional wooden-barrel Kioke miso
• Live demonstration of barrel coopering by Yuasa-san of Tsukasa Cooperage
• Global gathering with chefs and educators from Korea , Europe, and beyond

Organized by Tokushima Prefecture as part of the National Food Education Conference.
Curated by

⸻

Limited to 10 participants—sign up now!
Link in Bio

⸻

And don’t miss the Awa MAD MUD Fest
on June 7 in Kamiyama—an immersive outdoor event on food, soil, and art.

Come to Tokushima for an unforgettable 2-day journey, June 7–8!

20/02/2025

Just 30 minutes from Kyoto, stepping off the train at Kameoka Station feels like entering another world—far from the bustling crowds of Arashiyama. Here, organic rice paddies stretch as far as the eye can see, and the town is home to several traditional breweries producing soy sauce, miso, and sake. Unlike heavily touristic areas, Kameoka has preserved its authentic charm and the unique characteristics of its breweries.

One standout is , a sake brewery run by women, crafting delicate and elegant sake. I had the chance to taste an incredibly natural sparkling sake—an unforgettable experience.

At a soy sauce brewery 竹岡醤油　Takeoka where fermentation is enhanced by playing Mozart, the result is a deeply umami-rich soy sauce with impressive health benefits.

But perhaps the true gem is Katayama Shoten, which produces Kyoto’s signature white miso using traditional wooden barrel fermentation. This variety of miso, rarely found outside the Kyoto region, is naturally sweet and pairs beautifully with desserts, cream, or cheese.

Now Katayama san is actively seeking successors, even from overseas, to carry on this craft. Please DM for further details.

If you’re visiting Kyoto, I highly recommend making the trip to Kameoka—you’ll discover the true essence of authentic Japanese flavors.

08/02/2025

We visited the Kimchi Museum, recognized by CNN as one of the world’s top 11 food museums. The exhibition was fantastic, covering the history of Kimjang (the traditional kimchi-making process), which is listed as a UNESCO Intangible Cultural Heritage, as well as different types of kimchi, traditional Korean kitchens, and scenes of Kimjang.

One of the most fascinating discoveries was the massive wooden barrels used for fermenting kimchi—carved from a single tree—strikingly different from Japan’s wooden barrels.

A Zero-Waste Kimchi Making program was held for adults and international visitors, while cultural education programs for children and families were also available, drawing great participation.

We also explored the city with Professor Hyon Sook Kim from LEINN Korea, an expert in all things related to Korean food culture. The tea therapy shop we visited was particularly intriguing.

CNN によって、世界のトップ 11 の食品博物館の 1 つに選ばれたキムチミュージアムへ。世界無形文化遺産に登録された「キムジャン（キムチ漬け）」の歴史からキムチの種類、韓国の昔の台所、キムジャンの風景まですごく良い。
キムチを漬ける巨大な木をくり抜いた桶は日本の木桶と違いが非常に興味深かったです。

大人と外国人向けに「ゼロウェイストキムチ作り」プログラムを開催。そのほか、子どもと一緒に参加できる文化教育プログラムも用意されていて大盛況でした。

LEINN Koreaであらゆる韓国の食の活動に精通するHyon Sook Kim先生と街を歩き。お茶のセラピー店も興味深かったです。

24/12/2024

With heartfelt gratitude to everyone, I wish for the opportunity to travel together in Japan again.
Wishing you a joyful and memorable Christmas to all🙏🏼✨
Jinowa Consortium

07/12/2024

Maison Julian: Where Southern France Meets the Charm of seaside Kyoto, Miyazu

Nestled in a traditional Japanese house with breathtaking views of the sea and a tranquil Japanese garden, Maison Patrice Julian is recently opened by French chef and his partner Yuri san.

The menu reflects his creative freedom—using Miyazu’s freshest ingredients infused with Southern French flair. Think zesty ceviche, perfectly spiced chicken rice, that are so playful fusion of cultures, and a feast for all senses.

07/12/2024

Finally visited IIO Jozo perhaps Japan’s most renowned rice vinegar brewery.

Located in the picturesque fishing town of Miyazu, facing Wakasa Bay Area, it takes about three hours and two train transfers from Kyoto to reach this seaside gem.

Their exceptional vinegar begins with painstakingly cultivated rice in terraced fields, planted entirely by hand. The process involves steaming the rice, turning it into koji, preparing a fermentation starter (shubo), and brewing it into sake. This sake then becomes the base ingredient, “moto,” before acetic acid fermentation begins.

The acetic acid bacteria used have been nurtured in the brewery for over 120 years, a testament to their commitment to tradition. IIO Jozo takes on the entire fermentation process themselves—from koji-making to sake brewing, and finally to vinegar production. By prioritizing quality over quantity, they intentionally limit production while ensuring 30% of their sales go directly to customers, achieving higher profitability.

They also involve their customers in the rice planting process, creating a deeper connection and boosting loyalty. Their product lineup is diverse, ranging from vinegar blends with dashi, to pickle-friendly options, and even sauces for shabu-shabu. Particularly impressive are their high-quality toppings, like premium Japanese pepper (sansho), tailored for various culinary uses.

Among their most unique offerings is a vinegar made from red sweet potatoes, touted for its health benefits, including dramatically reducing cholesterol and blood sugar levels—a true elixir.

Their efforts have not only elevated their craft but also revitalized the area’s gastronomy. IIO Jozo also runs the Italian restaurant and the sushi kaiseki restaurant , adding to their legacy.

Oh, I must add note, the owner, , is undeniably good looking guy😆

This brewery, encapsulating everything about Japan’s fermentation mastery, is a must-visit destination for the next Fermentation Master Course.

Next courses are planned for late May and September 2025. Stay tuned!

住所

Miyazu-shi, Kyoto