Village to Table Japan Chisato Maeda

Chisato, an ethno-botanist and passionate fermenter, bridges the gap between age-old traditions and modern culinary lifestyle.

Her academic journey began in the Netherlands, where she specialized in natural farming and agroecology at Wageningen University.

Post-graduation, Chisato traversed Asia, deepening her understanding of traditional agricultural and food preservation methods. However, it was Japanese fermentation that truly captivated her spirit.

After extensive research in Japan's mountain villages and hands-on experience in multiple Koji and miso factories, she honed her expertise in traditional Japanese fermentation techniques.

Today, Chisato resides in Nara, cultivating preserved foods from her verdant garden and continuing her exploration into the intricate world of fermentation.