Group photo (Location: Kakukyu Hachigo Miso) Chubu International Airport Company Limited (headquartered in Tokoname City, Aichi Prefecture; President: Hiromori Kagoashi) conducted a 'Fermented Food Culture Inspection' on June 22, 2026 (Mon) for foreign chefs, with the sponsorship of the Aichi 'Fermented Food Culture' Promotion Council (Chairman: Hideaki Omura, Governor of Aichi Prefecture). This inspection aims to promote understanding and global awareness of Aichi's fermented food culture by encouraging the inclusion of local fermented foods in menus served to athletes and officials participating in international sports events and conferences held in the Chubu region. The inspection visited production sites of fermented seasonings that represent Aichi, including miso and soy sauce, as well as sake, which gained worldwide attention after being registered as a UNESCO Intangible Cultural Heritage in 2024. The itinerary was designed to allow participants to experience 'living fermentation' through all five senses—such as artisans' craftsmanship, aromas, and fermentation temperatures—providing inspiration for incorporating these elements into menus for international events. {Fermented Food Culture Inspection Overview} • Date: June 22, 2026 (Mon), 10:00–17:00 • Participants: 8 chefs and culinary leaders responsible for designing menus for athletes and officials at international sports events (Nationalities: Japan, United States, France, Australia, Hungary, Uzbekistan) • Inspection Sites: 1 Miso: Kakukyu Hachigo Miso (Okazaki City) 2 Fermented food tasting: Ichitou (Hekinan City) 3 Soy sauce: Nakasada Shoten (Taketoyo Town) 4 Sake: Sawada Sake Brewery (Tokoname City) ■ Inspection Highlights Eight participants from Global Hospitality Group Japan Co., Ltd. (GHG), including lead chefs and staff The participants were eight lead chefs and staff from Global Hospitality Group Japan Co., Ltd. (GHG), responsible for providing meals to athletes and officials at international sports