【マクドナルドも発酵食品？？】発酵とは何か？　小倉ヒラク （発酵デザイナー）

Hiraku Ogura (Fermentation Designer) Born in Tokyo in 1983. Fermentation designer. Studied cultural anthropology at Waseda University's School of Humanities and Social Sciences, and studied abroad in France while enrolled. After studying fermentation as a research student at Tokyo University of Agriculture, he established a fermentation lab in Koshu, Yamanashi Prefecture. Aiming to "make the invisible work of fermentation bacteria visible through design," he has been developing projects themed around fermentation and microorganisms with brewers and researchers from around the country. He won the Good Design Award in 2014 for his picture book and animation "Temae Miso no Uta." In 2020, he opened "Fermentation Department," a specialty store for fermented foods, in Shimokitazawa, Tokyo.