Japan has created a wide variety of fermented foods, from traditional seasonings that have many local flavors such as soy sauce, miso and fish sauce to over 3,000 kinds of pickles. "Fermentation girls" who dearly love fermented foods for beauty and health have emerged. Foreigners get excited over the smells that you need to get accustomed to, solid umami, and intense acidity. We investigate the fermentation culture of Japan.