The first installment in the YAMA KITCHEN workshop series interpreting local food culture from the aspect of fermentation features a lecture on bread and yeast by Rinji Akada from Yamaguchi University’s Faculty of Engineering, and an introduction to methods of scientific investigation into yeast at the kitchen by members of the ”YCAM Bio Research” project. Furthermore, visitors can try bread made using yeast fungus grown in the Yamaguchi region, and thereby learn by all senses about the nature and function of yeast in food.