The Nagano Tourism Organization will hold an online event on Friday, January 31 under the theme “Who Communicates Fermented Food × Tourism?”
Here are the details.
About “Who Communicates Fermented Food × Tourism?”
The Nagano Tourism Organization is building and implementing a “Fermented Food Communicator Training Program” to develop people who can lead initiatives linking fermented foods and tourism.
As the kickoff, three speakers who work with fermented foods and actively communicate their appeal to others will be invited for a talk session on thinking about fermented food and tourism.
Program
The Fermented Food Communicator Training Program offers substantial cross-category training covering fermented products including wine, sake, miso, soy sauce, and cheese.
Yuka Kawamura, President and Representative Director of Be-en Inc.; Fujiko Saito, sommelier at Ginza NAGANO; and Yuki Hara, principal of the Shinshu Ueda Fermentation Women's School, will give relay talks.
As the event is streamed online, anyone interested is encouraged to join.
Reference
Talk-session overview
Date and time: Friday, January 31, 2025, 13:00–14:45
Format: Online streaming
Speakers: Yuka Kawamura, President and Representative Director, Be-en Inc.; Fujiko Saito, Sommelier, Ginza NAGANO; Yuki Hara, Principal, Shinshu Ueda Fermentation Women's School
Facilitation: Nagano Tourism Organization
Theme: “Who Communicates Fermented Food × Tourism?”
Schedule
13:00 (5 min.) Opening
13:05 (10 min.) Orientation and program overview
13:15 (20 min.) Relay Talk 1: Yuka Kawamura, President and Representative Director, Be-en Inc.
13:35 (20 min.) Relay Talk 2: Fujiko Saito, Sommelier, Ginza NAGANO
13:55 (20 min.) Relay Talk 3: Yuki Hara, Principal, Shinshu Ueda Fermentation Women's School
14:15 (30 min.) Talk session: “Who Communicates Fermentation × Tourism?”
How to apply: Enter the required information at the following URL by 15:00 on Wednesday, January 29, 2025.