The Japanese American Cultural & Community Center (JACCC) proudly presents Hakko Expo & Market, a multi-day cultural and culinary program exploring hakko, Japanese fermentation, taking place Friday to Monday, Feb. 20-23, on JACCC’s campus, 244 S. San Pedro St. in Little Tokyo.
Presented in collaboration with Suzu Group of Niigata Prefecture, the program offers a rare opportunity to engage with fermentation as a living tradition shaped by regional culture, everyday practice, and generations of craft.
Japanese fermentation is a traditional practice that uses microorganisms to enhance flavor and extend shelf life. Centered on foundational ingredients such as koji, miso, soy sauce, and sake, it reflects a deep relationship between climate, agriculture, and community.
Hakko Expo & Market brings this tradition into shared space through a curated series of experiences that highlight fermentation as an integral part of daily life, from home kitchens to communal tables. Throughout the program, visitors may engage directly with chefs, makers, and educators through hands-on workshops for both the general public and culinary professionals, alongside a seated, communal fermentation dinner led by Sho Suzuki of Suzu Group.
As part of the weekend, Hakko House will also join the Little Tokyo Farmers Market on Saturday, Feb. 21, offering fermented products and seasonal bentos for purchase. The full schedule is as follows:
• Opening reception, Feb. 20, 6-7:30 p.m.
• Shop in-person, Feb. 21-22, 10 a.m.-4 p.m. Items range from $10-$80.
• Koji x Miso Workshop, Feb. 21, 10:30 a.m.-3:30 p.m.
• Premium Fermentation Dinner, Feb. 21, 7-9 p.m.
• Omusubi & Futomaki Workshop, Feb. 22, 10:30 a.m.-3:30 p.m.
• Professional Koji & Fermentation Workshop, Feb. 23, 12-3 p.m.
For further information and tickets, go to: https://jaccc.org/events/hakko-expo/