発 酵 食 品(はっこうしょくひん)

はっこうしょくひん

noun

fermented food

1. fermented food

Food products that have been transformed through the action of microorganisms such as bacteria, yeast, or mold. Includes items like miso, soy sauce, natto, yogurt, and kimchi.

納豆(なっとう)は代表的(だいひょうてき)な発酵食品(はっこうしょくひん)だ。

Natto is a typical fermented food.

発酵食品(はっこうしょくひん)は腸内環境(ちょうないかんきょう)を整(ととの)えると言(い)われている。

Fermented foods are said to improve gut health.

日本(にほん)には味噌(みそ)、醤油(しょうゆ)、漬(つ)け物(もの)など多(おお)くの発酵食品(はっこうしょくひん)があり、和食(わしょく)に欠(か)かせない存在(そんざい)だ。

Japan has many fermented foods such as miso, soy sauce, and pickles, which are essential to Japanese cuisine.

Cultural note

Japan has a particularly rich tradition of fermented foods. Key examples include 味噌(みそ) (miso), 醤油(しょうゆ) (soy sauce), 納豆(なっとう) (natto), 漬(つ)け物(もの) (pickles), 酢(す) (vinegar), and 甘酒(あまざけ) (sweet sake). Fermented foods have received increased attention for their health benefits.

Common collocations

発酵食品(はっこうしょくひん)を取(と)り入(い)れる (to incorporate fermented foods)
伝統的(でんとうてき)な発酵食品(はっこうしょくひん) (traditional fermented foods)
発酵食品(はっこうしょくひん)ブーム (fermented food boom)

general

Added 2026.3.13 12:49 · Revised 2026.9.2 13:01

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