翻訳チームが語る 「発酵ツーリズム翻訳の裏側と発酵の世界発信のこれから」


展覧会翻訳チームが語る 「発酵ツーリズム翻訳の裏側と発酵文化の世界発信」

やなぎさわ まどか(ライター・編集者 / 翻訳通訳ディレクター)/ ジャスティン・ポッツ : Justin Potts(株式会社ポッツ家プロダクションズ代表取締役)/ 小倉ヒラク(キュレーター・発酵デザイナー)/ スペシャルゲスト:渡邊格(タルマーリー)

English follows Japanese. 
そんな方々にも伝わるよう、今回の『Fermentation Tourism Nippon』展では、ほぼ全てのキャプションにバイリンガル表記を採用しました。

日本食文化の代名詞、『鰹節』一つを英訳するにも”dried bonito ”とするのか、それとも”katsuobushi ”と表記するのか。



Every day in Shibuya, we see a lot of tourists gathered in this hustle-and-bustle district of Tokyo from all over the world. As we chose to hold our exhibition “Fermentation Tourism Nippon” in this cosmopolitan center, we decided to have English translations for as much of the captions we used to explain about each exhibit, so that we would be able to reach out to these visitors from abroad as well.

Although we thought that was a great idea, the translation team soon found out that we needed to set a clear policy on how to work on the translation process. For example, one of the most common products that represents the Japanese food culture is “dried bonito”. Should the team follow the conventional rule and translate it as “dried bonito”? Or should we use this exhibition as an opportunity to make this product more widely known by its Japanese name, “katsuobushi”?

Both terms mean the same. But how they would be received by the visitors who read in English was a different story. When we began seeing a number of unheard-of fermented dishes selected as exhibits by the curator, Hiraku Ogura, as he continued his deep and extensive research into the diverse food culture developed in various parts of Japan, we came to realize the importance as well as the difficulty of communicating the precise nuance of the local terms, especially if they were expressions that derived from dialects that only the natives in those regions could basically understand. Was it appropriate for the translation team to choose an English word that may later be established as the official translation for such term? In other words, could we do justice to that highly original local food by giving it an English name? These were the kind of questions that the translation team needed to answer first to proceed with its aspiring efforts to introduce the unique fermentation culture developed in Japan to the entire world.

In the cross-talk session, two key members of the translation team who worked so hard behind the scene to find the best solution on how to communicate and pass on the indigenous Japanese fermentation culture to the future generations will come and talk about what they have gone through and how they have overcome this challenging process to internationalize this exhibition.

In the latter half of the program, Itaru Watanabe, the owner of a bakery and restaurant in Tottori named Talmary that is known for its excellent selection of natural yeast bread and craft beer, will join the panel to share his thoughts about what may be necessary now to spread the fermentation culture more widely in the global community.

The panel discussion will be in Japanese or English or a mixture of the two, depending on the speaker, with considerations to provide bilingual support whenever necessary so that the audience could all enjoy the entire session without feeling any language barrier.


やなぎさわ まどか
ライター・編集者/ 翻訳通訳ディレクター

神奈川県藤沢市出身。ナチュラリストの母の影響により幼少時代から自家製の自然食や発酵食品を中心に育つ。高校在学中から単独海外や留学など度々の海外生活を経て、帰国後は英会話学校を運営。マネジメントスキルの向上を目的に都内のコンサルティング企業に転職。2011年東日本大震災で帰宅難民を体験したことを大きな転機とし、かねてより望んでいた農的な暮らしへと段階的にシフトする。現在は神奈川県の山間部に移り「農」「食」「環境」といった分野の取材執筆、編集、翻訳通訳のマネジメントなど。同じくライターの夫とともに株式会社Two Doors運営。納豆好きが高じて神宮前の飲食店にて”納豆店長”を拝命。趣味は映画、ハンドメイド、名前の由来を聞くこと。


Madoka Yanagisawa
Writer / Translation Director

Madoka was exposed from very early on to organic or fermented food that were home-made by her mother who was a naturalist and her major source of influence.
After spending her late teens to early 20s abroad, she came back to Japan and found a job in a Tokyo-based consulting firm.
A major turning point in her life came in 2011, when she was stranded in the metropolis in the aftermath of the Great East Japan Earthquake. This traumatic experience triggered Madoka to gradually shift her base to the countryside to pursue a rural lifestyle which she had been growing her interest in.
Currently based in a rustic home located in the mountainside of Kanagawa, she keeps herself busy writing or editing articles focused primarily on agriculture and food, along with projects that require translation.
Her hobbies range widely from movies, handicraft to searching the origin of where specific names derived from.


シアトル市生まれ。ワシントン私立大学卒業、テンプル大学ジャパンキャンパス大学院修士課程終了。関東と関西を行き来してメディア・ローカリゼーション、コンテンツパブリッシング、PR、国際ビジネス展開やブランディングなど、多岐にわたった活動をしている中、「株式会社umari」に入社となり、「丸の内朝大学」、「にっぽんトラベルレストラン」、「ピースキッチン」など、地方と都会、地方と海外を繋げて食や観光を中心とした日本各地のプロジェクトデザインに携わっていた。2015年より木戸泉酒造の蔵人として入蔵。現在各地の「Sake Tourism」やガストロノミー・ツーリズムのプロジェクトデザイン、プログラム開発、人材育成も行っている。世界初の日本酒&焼酎に特化したポッドキャスト「SAKE ON AIR」のプロデューサー兼MC。日本酒学講師、酒匠、きき酒師の資格を所有。2017年に料理人の妻と遊び専門の娘2人で「株式会社ポッツ家プロダクションズ」を設立し、お子さん連れの酒場、遊び場を提案するファミリーユニットとして活動中。麹を活かした発酵の可能性を学べるプラットフォーム「Koji Akademia」は2019年にオープン予定。

*Profile photo by JUU+ for Kidoizumi.

Justin Potts
Potts.K Productions (Chief Entertainment Officer)

Project planning and development specialist with focus on food culture, sake, fermentation, and related experiences centered around value creation and community development. Experience in media localization, marketing, event planning, digital publishing, brand communication, agriculture, and tourism. Japan Sake Service Institute certified sakasho, nihonshu-gaku koshi and kikizakeshi. Previously a sake brewer with Kidoizumi Brewery, having also done stints at other producers. Currently an active sake educator, as well as program and communications developer for sake producers and sake-related institutions throughout Japan. Developing sake tourism and gastronomy travel programs, as well as training local travel service operators in regions across Japan with emphasis on gastronomy, sake, and agri-centric tourism. Producer and co-host of ‘Sake On Air’, the world’s first podcast dedicated to the sake and shochu. Chief Entertainment Officer of Potts.K Productions with wife and chef, Miyuki Iwasawa. Opening Koji Akademia with koji and fermentation specialist Nakaji in 2019.



開演時間の30分前より受け付けを行いますので、d47 MUSEUM内スタッフへお声がけください。
  • イベント詳細情報を更新しました。 Diff#447059 2019-06-25 02:51:46
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