Sense of Wonder
Sense of wonder
Japanese: センス・オブ・ワンダー
A feeling of awe and wonder at nature's mysteries and beauty. Coined by Rachel Carson, it is a fundamental attitude resonating with the world of fermentation.
Rachel Carson's Sense of Wonder urged us to treasure the pure awe at nature's mysteries. The world of fermentation, where invisible microorganisms dramatically transform ingredients, brims with this sense of wonder. The mystery of soybeans becoming miso. Milk becoming cheese. Rice becoming sake. Even now that we can scientifically explain the mechanisms, the 'why?' before fermentation never disappears. Knowledge does not kill wonder—it opens doors to deeper wonder. Scientific understanding and sense of wonder can coexist. Indeed, fermentation's world shines most richly when they do. Where fermentation meets science, new discoveries await.