Umami: Miso Making and The Food and Culture of Japan with Hanako Footman, Shoukei Matsumoto, and Naomi Furuya

Shoukei Matsumoto, a Japanese Buddhist monk with over two decades of experience, is the Chair and Co-Founder of Interbeing and the Founder of the Institute of Temple Management. He is the author of several books, including A Monk's Guide to a Clean House and Mind, which has been translated into more than seventeen languages. He has also translated works such as Roman Krznaric's The Good Ancestor: How to Think Long Term in a Short-Term World. He is recognized internationally, having delivered lectures and workshops around the globe, and has been featured in prominent publications such as The Japan Times, The Guardian, and Forbes Japan. In June 2023, Forbes Japan named him one of the '100 Hopes to Save the World.' He earned a BA in Philosophy from The University of Tokyo and an MBA from the Indian School of Business.

Shoukei Matsumoto, seorang biksu Buddha Jepang dengan pengalaman lebih dari dua dekade, adalah Ketua dan Rekan Pendiri Interbeing serta Pendiri Institute of Temple Management. Ia adalah penulis beberapa buku, termasuk A Monk's Guide to a Clean House and Mind yang telah diterjemahkan ke dalam lebih dari tujuh belas bahasa. Ia juga menerjemahkan karya-karya seperti The Good Ancestor: How to Think Long Term in a Short-Term World oleh Roman Krznaric. Ia telah diakui secara internasional, memberikan kuliah dan lokakarya di berbagai penjuru dunia, dan telah muncul di publikasi-publikasi terkemuka seperti The Japan Times, The Guardian, dan Forbes Japan. Pada Juni 2023, Forbes Japan menamainya sebagai salah satu dari '100 Hopes to Save the World.' Ia meraih gelar BA dalam Filsafat dari Universitas Tokyo dan MBA dari Indian School of Business.

Naomi Furuya is a producer of traditional Japanese fermented foods, specializing in products such as miso and koji salt, with about 15 years of experience. Initially, these artisanal products were crafted exclusively for the restaurant she co-managed with her family. Over time, demand surged from health-conscious vegetarian cafes and vegan restaurants in Ubud. The COVID-19 pandemic further accelerated this growth, leading to increased orders not only from Bali but from across Indonesia.

Naomi Furuya adalah seorang produsen makanan fermentasi tradisional Jepang yang memiliki spesialisasi pada produk-produk seperti miso dan garam koji, dengan pengalaman sekitar 15 tahun. Awalnya, produk-produk artisan ini dibuat secara eksklusif untuk restoran yang ia kelola bersama keluarganya. Seiring waktu, permintaan meningkat dari kafe dan restoran vegetarian yang sadar kesehatan di Ubud. Pandemi COVID-19 semakin mempercepat pertumbuhan ini, membuat pesanan meningkat tidak hanya dari Bali, tetapi juga dari seluruh Indonesia.