Food Loss / Food Waste

In Japan, roughly 5 million tons of still-edible food are discarded annually. Fermentation offers an effective approach: pickles transform surplus vegetables into preserved food, while sake lees and soy sauce lees become new food products. Long-lasting seasonings like miso and soy sauce inherently resist waste. The philosophy of using ingredients fully is naturally embedded in fermentation technology. Household food loss accounts for roughly half the total, making individual awareness crucial. Pickling surplus ingredients, adding them to miso soup—applying fermentation wisdom daily can be the most accessible food loss countermeasure.