{"id":72125,"date":"2023-09-17T18:15:27","date_gmt":"2023-09-17T10:15:27","guid":{"rendered":"https:\/\/primer.com.ph\/blog\/?p=72125"},"modified":"2025-09-18T13:59:14","modified_gmt":"2025-09-18T05:59:14","slug":"nagoyas-fermentation-traditions-comes-alive-at-ikomai-manila","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/nagoyas-fermentation-traditions-comes-alive-at-ikomai-manila\/","title":{"rendered":"Nagoya\u2019s Fermentation Traditions Comes Alive at IKOMAI Manila"},"content":{"rendered":"

A culinary experience showcasing the centuries-old art of fermented food traditions in Nagoya, Japan was held at IKOMAI in Salcedo Village in Makati on September 16, 2025.<\/p>\n

The event,”Experience Nagoya\u2019s Fermentation Culture at IKOMAI Manila<\/em>“,\u00a0was organized by Chubu Centrair International Airport and the Regional Brand Co-Creation Office.<\/p>\n

“Nagoya\u2019s fermentation culture is not only about flavor but about tradition and craftsmanship<\/em>\u201d, Chubu Centrair International Airport said.<\/p>\n

\u201cWe are delighted to welcome chefs and media alike to experience this culture first-hand in Manila<\/em>“, it added.<\/p>\n

At the center of the experience was Yamamotoya\u00a0Okute<\/strong>, a celebrated Nagoya restaurant that has been perfecting Miso-Nikomi Udon<\/strong> for a hundred years.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

True to its origins dating back to 1925, Yamaotoya Okute demonstrated the artistry of fermentation\u2014a process that relies on patience, time, and the delicate balance of natural ingredients.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

The event unfolded with a live udon-making demonstration<\/strong>, where Yamaotoya\u2019s chefs Hironori Aoki and Kosuke Aoki<\/strong> hand-kneaded, rolled, and cut udon noodles.<\/p>\n

\"\"<\/p>\n

\"\"IMAGES from Philippine Primer<\/em><\/span><\/p>\n

Attendees of the event, including the members of the LTB Philippines Chefs Association, then made their own udon noodles alongside the udon-making demonstration.<\/p>\n

Among the attendees were Head Chef Oye Panganiban of Liyab in BGC and Pastry Chef Julius Dedala from Lyceum of the Philippines University (LPU).<\/p>\n

\"\"\u00a0Chef Julius Dedala (left) and Chef Oye Panganiban\/IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Oye Panganiban, Head Chef of the restaurant Liyab in BGC, said, “(It was) very informative though we … are familiar with soba and other Japanese noodles but it’s really nice to know more knowledge of what they use and how they make it<\/em>“.<\/p>\n

Meanwhile, Julius Dedala, Pastry Chef from Lyceum of the Philippines University (LPU), shared his thoughts on the udon-making activity: “So far it’s really fun … We also have an experience in making pasta but specifically this Japanese style is very new to us<\/em>“.<\/p>\n

After the udon-making, the guests were introduced to some of Nagoya’s fermented products<\/strong> such as hatcho miso, tamari soy sauce, white soy sauce, mirin, vinegar, <\/strong>and sake.\u00a0<\/strong><\/p>\n

\"\"<\/p>\n

\"\"IMAGES from Philippine Primer<\/span><\/em><\/p>\n

A tasting session<\/strong> featuring Filipino and Japanese dishes that highlighted the depth of fermented flavors.<\/p>\n

Among the dishes were Miso-Nikomi Udon<\/strong>,\u00a0Salmon Sinigang in Miso\u00a0<\/strong>that used Hatcho Miso, and Grilled Pork Adobo<\/strong> that has Tamari Soy Sauce.<\/p>\n

\"\"Miso-Nikomi Udon\/IMAGE from Philippine Primer<\/span><\/em><\/p>\n

\"\"Salmon Sinigang in Miso\/IMAGE from Philippine Primer<\/em><\/span><\/p>\n

\"\"Grilled Pork Adobo\/IMAGE from Philippine Primer<\/span><\/em><\/p>\n

Als0 included in the tasting session were Fried Pork Adobo<\/strong> that has White Soy Sauce, Tebasaki<\/strong> (Japanese Chicken Wings) that has Kokonoe Mirin, Tuna Sashimi<\/strong>, and Salmon Sashimi<\/strong>.<\/p>\n

From umami-rich miso broths to delicate sauces aged to perfection, each bite of the dishes tells the story of how fermentation elevates simple ingredients into soulful cuisines.<\/p>\n

The event explored how fermentation techniques can influence modern Philippine cooking, fostering new ideas for cross-cultural culinary innovation.<\/p>\n

By bringing a century-old Japanese tradition to Manila, this special gathering demonstrated how fermentation is not just a method of preservation\u2014it is a living art form that bridges past and present, and now, Japan and the Philippines.<\/p>\n

\n
\n
For inquiries about Nagoya\u2019s fermented products, please contact IKOMAI<\/a>.<\/div>\n<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

A culinary experience showcasing the centuries-old art of fermented food traditions in Nagoya, Japan was held at IKOMAI in Salcedo Village in Makati on September 16, 2025. The event,”Experience Nagoya\u2019s Fermentation Culture at IKOMAI Manila“,\u00a0was organized by Chubu Centrair International Airport and the Regional Brand Co-Creation Office. “Nagoya\u2019s fermentation culture is not only about flavor but about tradition and craftsmanship\u201d, Chubu Centrair International Airport said. \u201cWe are delighted to welcome chefs and media alike to experience this culture first-hand in Manila“, it added. At the center of the experience was Yamamotoya\u00a0Okute, a celebrated Nagoya restaurant that has been perfecting Miso-Nikomi Udon for a hundred years. IMAGE from Philippine Primer True […]<\/p>\n","protected":false},"author":3,"featured_media":72137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,94],"tags":[16624,3903,79,16361,16622,3929,8518,16620,3738,16623,16621],"class_list":["post-72125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature-story","category-press-release","tag-hatcho-miso","tag-ikomai","tag-japanese-cuisine","tag-japanese-cuisine-recipes","tag-mirin","tag-nagoya-japan","tag-sake","tag-tamari-soy-sauce","tag-udon","tag-vinegar","tag-white-soy-sauce"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2025\/09\/Feature-Image-Template-4.png","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=72125"}],"version-history":[{"count":15,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72125\/revisions"}],"predecessor-version":[{"id":72155,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/72125\/revisions\/72155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/72137"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=72125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=72125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=72125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}