発酵(はっこう)

はっこう
noun; verb-suru
fermentation
1. fermentation
The chemical process in which microorganisms such as yeast or bacteria break down substances, typically producing alcohol, acids, or gases. Fundamental to many Japanese foods and beverages including sake, miso, soy sauce, and pickles.
味噌(みそ)は大豆(だいず)を発酵(はっこう)させて作(つく)る。
Miso is made by fermenting soybeans.
発酵(はっこう)食品(しょくひん)は健康(けんこう)に良(よ)いと言(い)われている。
Fermented foods are said to be good for your health.
日本酒(にほんしゅ)の醸造(じょうぞう)では、米(こめ)を麹菌(こうじきん)で発酵(はっこう)させることで独特(どくとく)の風味(ふうみ)が生(う)まれる。
In sake brewing, fermenting rice with koji mold creates its distinctive flavor.

USAGE:
Functions as a する verb: 発酵(はっこう)する (to ferment, intransitive) and 発酵(はっこう)させる (to ferment, transitive/causative). Japan has a particularly rich tradition of fermented foods, and 発酵(はっこう) frequently appears in discussions of food culture.

JAPANESE FERMENTED FOODS:

  • 味噌(みそ): miso (fermented soybean paste)
  • 醤油(しょうゆ): soy sauce
  • 納豆(なっとう): natto (fermented soybeans)
  • 漬物(つけもの): pickles (many types use fermentation)
  • 日本酒(にほんしゅ): sake

COMMON COLLOCATIONS:

  • 発酵(はっこう)食品(しょくひん): fermented food
  • 発酵(はっこう)させる: to ferment (something)
  • 乳酸(にゅうさん)発酵(はっこう): lactic acid fermentation
  • 自然(しぜん)発酵(はっこう): natural fermentation
general
Added 2026.2.26 18:55
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