Cultured Cuisines: Exploring Fungi and Fermentation in Japan

On this May term program, you will explore the transformative powers of microbes and the culinary diversity of fungi within Japanese cuisine. Starting the second half of Spring semester, you will meet and engage in hands-on fermentation activities, field trips, and foraging within the wider Twin Cities community. During that time, you will also learn about the cultural significance of fermentation to Japanese cuisine and the science behind fermentation, fungi, and the umami and tart flavors our taste buds find so appealing.

You will then depart for 2 weeks in Japan where you will experience, taste, and learn about hakko (fermentation) foodward and the mycological culture of Japan. Highlights will include seeing miso and sake productions on multiple scales, foraging local foods, and trying fermented and regional foods. Along the way, you will hear from experts including chefs, mushroom farmers, and others who’ll provide perspectives on Japan's celebrated food culture.

You will stay at hostels or hotels throughout Japan. Breakfast, a welcome dinner, a farewell dinner, and some additional meals are included in the program fee. You should budget for most lunches and dinners on your own.

December 15, 2026

Depart from Minneapolis-Saint Paul: May 15, 2027
Arrive in Japan: May 16, 2027
Depart from Japan: May 30, 2027

These dates are tentative.

You will earn 3 credits for CFAN 3XXX. On this program, you can expect to develop an understanding of the process and science of fermentation and the importance of fermentation and mycology to the food cultures of Japan. You will compare fermented food products in Minnesota with those found in Japan, modern and traditional systems, and commercial and small-scale production of these foods. You will also develop an appreciation for the role microorganisms like fungi and bacteria play in our ecosystem and the ways we harness them for beneficial purposes.

This program is under review to fulfill the Global Perspectives liberal education requirement.

This is an embedded program with on-campus class time during the Spring semester; you will travel abroad during the May term. You must register for this course and complete the study abroad application. Registration costs/financial aid are tied to the Spring semester.

Megan McCaghey, PhD, is an Assistant Professor in the Department of Plant Pathology. Her research centers on translational research of soil-borne fungi that cause crop diseases. More specifically, she is interested in questions related to understanding the ecology and epidemiology of soil-associated fungi and oomycetes, as well as enhancing host disease resistance to improve management. She is also passionate about teaching using learner-centered and inclusive teaching strategies.

Becca Hall is the Senior Instructional Support Specialist and Outreach Coordinator in the Department of Plant Pathology. She received her bachelor's degree in Biology from Clarion University of Pennsylvania and her masters in Plant Pathology from the University of Minnesota Twin Cities. She organizes and teaches many of the lab courses within the department. This includes maintaining collections and plants for educational purposes. She also organizes and develops outreach programming for various events throughout the year.

Excursions will allow you to learn more about Japanese food culture and traditions, and will expand on the program coursework. Excursions will take place in Tokyo, Kyoto, and Nagano. Sample excursions may include:

• industry visits to learn about sake, miso, and soy sauce manufacturing
• city tours
• foraging for seasonal food
• visits to local cultural such as temples, shrines, and museum

Program fees can vary widely due to location, cost of living, airfare, and program inclusions. The program fee generally includes tuition, in-country program-related transportation, housing, some meals, entrances to course-related excursions and site visits, program administration, and international health insurance. You should also budget for passport and passport photos, airfare, airport transfers, some meals, textbooks, independent travel, and miscellaneous living expenses.

The application fee, deposit, and program fee are charged to your UofM account.

The College of Food, Agricultural & Natural Resource Sciences offers grants for study abroad programs. The Learning Abroad Center also offers financial aid and scholarships opportunities.

All applicants are charged a $50 non-refundable application fee by the Learning Abroad Center. Once you confirm your participation in the program, you will have a $825 non-refundable deposit charged to your student account. If you cancel your application before January 1, 2027, you are responsible for the non-refundable deposit. If you cancel your application on January 1, 2027 or later, you are responsible for the non-refundable deposit and any non-recoverable fees.

In the event that the CFANS Office of International Programs (OIP) is forced to cancel this entire program, meaning both the on-campus portion and abroad portion, you will receive a full refund of your application fee and deposit if you are both accepted and confirmed to the program. In the event that you have started the on-campus portion of the program, but international conditions do not allow for travel, as per University of Minnesota policy, you will be provided with the ability to complete the course and recoverable fees will be returned to you.

You have the option to appeal the CFANS OIP cancellation policy when canceling from a program for extenuating circumstances. Refer to the Learning Abroad Center's refund appeal process for details and the form to submit. The review and decision will be made by CFANS OIP, not the LAC refund appeal committee.