Intercultural Collaborative Learning Project (B-1)

＜Background＞

Shinshu (Nagano) has a long tradition of fermented foods such as miso, soy sauce, wine, sake, and pickles. In recent years, these products have been actively branded both domestically and internationally.

Fermented foods are not only delicious but also reflect the region’s unique history, culture, and environment, and are believed to be linked to Nagano’s high healthy life expectancy.

Understanding these foods from multiple perspectives is meaningful for students studying in Nagano.

＜Course Purpose＞

International and domestic students will learn about Shinshu’s fermented foods through lectures and fieldwork at production sites.

Students will:

* Understand strengths, values, weaknesses, and challenges of fermented food industries
* Utilize cultural differences in discussions
* Develop new product ideas for fermented foods

Fermented foods, branding, product development, intercultural collaboration, group work, discussion, intercultural understanding

*Note: Based on 2025 implementation; 2026 schedule will be announced later*

### 1. Pre-course

* Online video learning: Overview of Shinshu fermented foods
* In-person session: Course goals, team building, preparation for fieldwork

### 2. Fieldwork

* Visit Marusho Brewery (Matsumoto): Lecture by company president, observation of miso/soy sauce production
* Visit Inoue Ai City 21 (Yamagata Village): Participation in “Fermentation Valley NAGANO” event, learning about products, consumer trends, and product development ideas

### 3. Post-fieldwork

* Group work: Analysis of Shinshu fermented foods and preparation of product proposals
* Presentation: Present proposals to the company president and discuss commercialization

### 4. Final Report Submission

Syllabus (Japanese site only)