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発酵させる

B1 verb #8,000 most common 9 min read

発酵させる

hakkou saseru Top 8,000

Practice it Examples Notes & Tips 発酵させる in 30 Seconds

Explanation 発酵させる in your Level:

At the A1 level, you only need to know that 'hakkō saseru' is a word used in the kitchen. Think of it like 'making' bread or yogurt. You don't need to worry about the science. Just remember that in Japan, many foods are made this way. When you see a picture of bread dough rising or yogurt being made in a machine, that is 'hakkō saseru'. It is a verb for an action you do to food to make it change and taste better. You might hear it in a simple cooking class or see it in a picture book about how food is made. The most important thing is to recognize the kanji for 'hakkō' (発酵) on food labels in the supermarket, as it usually means the food is healthy and traditional. Don't worry about the long grammar yet; just think of it as 'the way we make bread rise'.

At the A2 level, you should start to understand the basic grammar of 'hakkō saseru'. It is a causative verb, which means 'to make something ferment'. You use the particle 'を' (o) for the food you are fermenting. For example: 'Pan o hakkō saseru' (I ferment the bread). You might use this when talking about your hobbies, like baking or making simple pickles. It is a useful word to know when reading recipes in Japanese. You will also notice that it is different from 'hakkō suru' (to ferment - intransitive). If you say 'Pan ga hakkō suru', the bread is doing the work. If you say 'Pan o hakkō saseru', you are doing the work. This distinction is a key part of A2 grammar. You should be able to follow a simple instruction like 'Atatakai basho de hakkō sasete kudasai' (Please ferment it in a warm place).

At the B1 level, you are expected to use 'hakkō saseru' in more complex sentences and understand its cultural importance in Japan. You should be able to explain how traditional foods like miso or natto are made using this process. You can use adverbs to describe the process, such as 'yukkuri' (slowly) or 'teinei ni' (carefully). You should also be comfortable with the different forms of the verb, like the potential form 'hakkō saserareru' (can ferment) or the negative 'hakkō sasenai'. At this level, you can participate in a conversation about health and food, explaining why fermented foods are good for the body. You will encounter this word in news articles about food technology or traditional crafts. It is also the level where you should start distinguishing 'hakkō' from 'jukusei' (aging) and 'baiyō' (culturing).

At the B2 level, you should be able to use 'hakkō saseru' in formal and technical contexts. You can discuss the biochemical aspects of fermentation using terms like 'biseibutsu' (microorganisms) and 'kōji-kin' (koji mold). You should be able to read and understand detailed articles about the history of Japanese brewing and the specific conditions required to 'hakkō saseru' high-quality sake. Your grammar should include complex structures like 'hakkō saseru koto ni yotte' (by fermenting...). You can also use the word metaphorically to describe the development of ideas or social movements. In a professional setting, such as a restaurant or a food production company, you would use this word to describe quality control and production phases. You should be sensitive to the nuance between 'hakkō saseru' and 'jōzō suru' (brewing) and use them accurately in reports or presentations.

At the C1 level, you have a deep understanding of the nuances and synonyms of 'hakkō saseru'. You can engage in high-level debates about food safety, the regulation of fermented products, and the science of microbiology. You are familiar with literary uses of the word and can appreciate its use in classical or specialized texts. You might use the more poetic verb 'kamosu' in certain contexts to show your range of vocabulary. You can explain the precise differences between aerobic and anaerobic fermentation in Japanese. Your ability to use 'hakkō saseru' extends to explaining complex industrial processes, such as the production of biofuels or pharmaceuticals. You can also critique the use of the term in marketing, distinguishing between truly fermented products and those that are merely 'fermentation-flavored.' You are an expert in the cultural and scientific landscape of Japanese fermentation.

At the C2 level, your command of 'hakkō saseru' is indistinguishable from that of a native speaker with expertise in the field. You can navigate highly technical scientific journals, legal documents regarding food standards, and historical manuscripts about ancient brewing techniques. You can use the word with absolute precision in any register, from slang to the most formal academic Japanese. You understand the subtle socio-economic implications of the 'fermentation boom' in modern Japan and can discuss this with nuance. You are capable of giving a keynote speech on the role of fermentation in sustainable food systems. Your vocabulary includes all related technical jargon, and you can effortlessly switch between 'hakkō saseru' and its most obscure synonyms depending on the audience and purpose. You have a profound appreciation for the word as a symbol of Japanese identity and scientific achievement.

Practice it Examples Notes & Tips

発酵させる in 30 Seconds

A transitive verb meaning 'to ferment' something, usually food or drink, by controlling microorganisms.
Essential for discussing Japanese staples like miso, soy sauce, sake, and traditional pickles.
Grammatically the causative form of 'hakkō suru', emphasizing the person's role in the process.
Commonly used in recipes, scientific contexts, and metaphorical descriptions of maturing ideas.

The Japanese verb 発酵させる (hakkō saseru) is a transitive verb that translates to "to ferment" or "to cause to undergo fermentation." It is the causative form of the intransitive verb 発酵する (hakkō suru), which means "to ferment" (as in, the process happening naturally). In the context of Japanese culinary arts, science, and daily life, this word is essential because Japan is a culture deeply rooted in fermented products like miso, soy sauce, sake, and natto. When you use this verb, you are describing the intentional act of introducing microorganisms like yeast, bacteria, or molds—most notably the Aspergillus oryzae (koji-kin)—to a base ingredient such as soybeans, rice, or milk to transform its chemical structure and flavor profile. This is not just a chemical process; it is a deliberate craft. People use this term in cooking recipes, industrial production descriptions, and scientific discussions. For example, a baker will hakkō saseru the dough to make it rise, or a traditional brewer will hakkō saseru steamed rice to create the foundation of sake. The nuance of the 'saseru' ending highlights the human intervention or the environmental control required to facilitate this biological miracle.

Grammatical Category: Transitive Verb (Causative form of 発酵する)
Kanji Breakdown: 発 (Hatsu - start/emit) + 酵 (Kō - fermentation/yeast). The character 酵 contains the radical for a sake bottle (酉), indicating its historical origins in alcohol production.

パン生地を暖かい場所で二時間発酵させる必要があります。
(You need to ferment the bread dough in a warm place for two hours.)

Beyond the kitchen, the term can be used metaphorically in business or creative contexts to describe allowing an idea to "brew" or "mature" before it is ready to be presented. However, the literal biological use remains the most common. In a world increasingly interested in gut health and probiotics, the word hakkō saseru has seen a resurgence in health magazines and wellness blogs. It represents a bridge between ancient tradition and modern health science. When you say you are fermenting something, you are invoking a process that requires patience, temperature control, and a respect for invisible life forms that improve the nutritional value and shelf life of food. In Japan, where the humidity is high, the ability to hakkō saseru food was historically a survival mechanism, allowing people to preserve vegetables and protein through the long winters. Thus, the word carries a weight of cultural heritage and survival, not just a simple culinary step. It is about the transformation of the ordinary into something complex, umami-rich, and enduring.

Using 発酵させる correctly requires an understanding of the transitive verb structure in Japanese. The basic pattern is [Subject] + は + [Object] + を + 発酵させる. Because this is a causative verb, it implies that the subject is the agent causing the fermentation process to occur. For example, if you are making yogurt at home, you are the one performing the action. You would say, "牛乳を乳酸菌で発酵させます" (I ferment milk with lactic acid bacteria). Note the use of the particle 'で' to indicate the means or the agent of fermentation (the bacteria). In professional brewing, the subject might be a company or a master brewer (Toji). The verb can be conjugated into various forms: hakkō sasenai (negative), hakkō sasetai (desire), or hakkō sasete-iru (progressive). The progressive form is particularly common when describing an ongoing process in a factory or kitchen, such as "現在、味噌を樽の中で発酵させています" (Currently, the miso is being fermented inside the barrels).

Transitive vs. Intransitive: Use '発酵する' when the subject is the food itself (e.g., The dough ferments). Use '発酵させる' when you are the one doing it (e.g., I ferment the dough).

この酒蔵では、伝統的な手法で米を発酵させています。
(In this sake brewery, they are fermenting rice using traditional methods.)

One must also be careful with the duration and conditions. Sentences often include time-related adverbs and temperature descriptions. For instance, "低温でじっくり発酵させる" (to ferment slowly at a low temperature). The adverb 'じっくり' (thoroughly/slowly) is frequently paired with this verb to emphasize the patience required for high-quality fermentation. In a scientific context, you might see more technical objects: "バイオリアクターで微生物を発酵させる" (to ferment microorganisms in a bioreactor). Whether you are talking about sourdough bread, kimchi, or industrial ethanol production, the grammatical structure remains consistent. The verb is versatile enough to cover everything from a hobbyist's jar of pickles to a multi-million dollar pharmaceutical facility producing insulin through fermentation. Remember that the 'させる' part is crucial; without it, you are just observing a natural phenomenon rather than controlling it for a specific outcome.

You will encounter 発酵させる in a variety of real-world Japanese contexts, ranging from the domestic to the industrial. One of the most common places is on television, specifically during cooking segments on morning shows like NHK's 'Asaichi' or the long-running 'Kyo no Ryouri' (Today's Cooking). Chefs will explain the steps of making homemade bread, yogurt, or 'shio-koji' (salt-koji), repeatedly using the verb to instruct viewers on how to treat the ingredients. You will also see this word on the back of food packaging. While the ingredients list might simply say 'fermented milk,' the descriptive text on the label of a high-end soy sauce or a craft beer will often boast about the specific methods used to hakkō saseru the product, emphasizing long aging periods or specific bacterial strains. This adds a sense of quality and craftsmanship to the product.

「この味噌は、天然の麹菌を使って三年以上発酵させています。」
(This miso has been fermented for over three years using natural koji mold.)

In the educational sphere, Japanese children learn about fermentation in science and home economics classes. Textbooks will describe how humans have harnessed the power of microbes to hakkō saseru food for preservation. If you visit a sake brewery (sakagura) or a soy sauce factory for a tour, the guides will use this word constantly to explain the stages of production. They might point to large cedar vats and explain how the temperature is controlled to hakkō saseru the 'moromi' (mash). Furthermore, in the modern health and wellness industry in Japan, 'Hakkō Shoku' (fermented foods) is a major trend. You will hear influencers and nutritionists discussing how to hakkō saseru vegetables at home to improve gut flora (chōkatsu). In these contexts, the word is associated with health, longevity, and a return to traditional Japanese values. It is a word that bridges the gap between the lab-coated scientist and the grandmother in the countryside making her own pickles.

One of the most frequent mistakes learners make is confusing 発酵させる (hakkō saseru) with 腐らせる (kusaraseru), which means "to let something rot" or "to spoil." While both involve the breakdown of organic matter by microorganisms, hakkō is the beneficial, controlled process that produces food, whereas fupai (putrefaction) or kusaru is the harmful process that leads to food poisoning. In Japanese culture, the line between fermentation and rotting is scientifically clear but can be linguistically tricky for beginners. Another common error is the misuse of the transitive and intransitive forms. A student might say "パンが発酵させます" (The bread ferments - transitive), which is grammatically incorrect because bread cannot ferment something else; it should be "パンが発酵します" (The bread ferments - intransitive) or "パンを発酵させます" (I ferment the bread - transitive).

Mistake: hakkō vs. jukusei: Learners often use 'hakkō saseru' when they should use 'jukusei saseru' (to age/mature). Fermentation involves microbes; aging (like steak or wine) involves enzymes and time, though they often happen together.

❌ 納豆は豆を腐らせた食べ物です。
✅ 納豆は豆を発酵させた食べ物です。
(Natto is a food made by fermenting beans, not rotting them.)

Additionally, pay attention to the causative-passive form. Some learners struggle with '発酵させられている' (is being made to ferment), often using it in contexts where a simple '発酵している' (is fermenting) would suffice. The causative-passive implies an external force or a specific experimental condition, which is rarely needed in casual conversation. Finally, kanji errors are common; the character 酵 (kō) is often confused with 孝 (filial piety) or 考 (think) because they share the same right-side component. Always remember the 'sake bottle' radical (酉) on the left to ensure you are writing the word for fermentation correctly. Miswriting this kanji in a culinary or scientific report can lead to significant confusion or a loss of professional credibility.

While 発酵させる is the standard term for fermenting, there are several related words that offer more specific nuances depending on the context. One such word is 醸造する (jōzō suru). This specifically refers to the large-scale brewing of alcohol (sake, beer, wine) or seasonings (soy sauce, vinegar). You wouldn't use jōzō suru for making bread or yogurt; it is strictly for liquid-based fermentation processes involving specialized facilities. Another alternative is 熟成させる (jukusei saseru), which means "to age" or "to mature." While fermentation is a biological process involving microbes, aging is a broader term that includes the breakdown of proteins by enzymes to increase flavor (like in dry-aged beef or long-aged balsamic vinegar). Often, a product is first fermented and then aged, so these terms frequently appear together in high-end culinary descriptions.

醸す (kamosu): A more poetic or traditional way to say 'to brew' or 'to ferment.' It is often used in literature or to describe the creation of an atmosphere (e.g., 'fofuniki o kamosu' - to create an atmosphere).
漬ける (tsukeru): Meaning 'to pickle' or 'to soak.' While pickling (like making 'nukazuke') involves fermentation, the verb 'tsukeru' focuses on the act of putting the vegetables into the medium rather than the biological process itself.

In a scientific or industrial context, you might encounter 培養する (baiyō suru), which means "to culture" (as in bacteria or cells). If you are focusing on growing the bacteria themselves rather than the food product, baiyō suru is the more appropriate choice. For instance, a scientist might culture lactic acid bacteria to later use them to ferment milk. Understanding these distinctions allows you to speak more precisely. Using hakkō saseru for making beer is correct, but using jōzō suru makes you sound like an expert. Conversely, using jōzō suru for sourdough bread would be a mistake. Choose your verb based on the medium (liquid vs. solid), the scale (home vs. factory), and the primary goal (biological transformation vs. flavor maturation).

How Formal Is It?

Fun Fact

The character for 'kō' (酵) contains the 'sake bottle' radical (酉), which is also found in the characters for sake (酒), vinegar (酢), and soy sauce (醤), showing how central fermentation is to these liquids.

Pronunciation Guide

UK /hækːoː saseɾɯ/

US /hɑːkːoʊ sɑːseɪruː/

In Japanese, pitch accent is more important than stress. 'Hakkō' usually has a low-high-high-high pattern, and 'saseru' follows with a flat or slightly dropping pitch.

Rhymes With

Kakkō (Appearance) Gakkō (School) Rakkō (Sea otter) Zekkō (Perfect) Nikkō (Sunlight) Kekkō (Fine/Splendid) Sekkō (Plaster) Bikkō (Tail light)

Common Errors

Pronouncing 'hakkō' as 'hako' (box).
Forgetting the pause in the double 'k'.
Pronouncing 'saseru' with English-style word stress on the second syllable.
Confusing the vowel length of 'ō' with a short 'o'.
Mispronouncing the Japanese 'r' in 'saseru' as an English 'r'.

Difficulty Rating

Reading 3/5

The kanji for 'hakkō' is slightly complex but very common in daily life (supermarkets, menus).

Writing 4/5

Writing 酵 correctly requires attention to the radical and the right-side strokes.

Speaking 2/5

Pronunciation is straightforward once you master the double 'k' sound.

Listening 2/5

Easily recognizable in the context of food and science.

What to Learn Next

Prerequisites

作る (Tsukuru - To make) パン (Pan - Bread) お酒 (O-sake - Alcohol) 菌 (Kin - Bacteria/Germs) 暖かい (Atatakai - Warm)

Learn Next

醸造 (Jōzō - Brewing) 熟成 (Jukusei - Aging) 酵素 (Kōso - Enzyme) 代謝 (Taisha - Metabolism) 保存 (Hozon - Preservation)

Advanced

嫌気性 (Kenkisei - Anaerobic) 好気性 (Kōkisei - Aerobic) 有機酸 (Yūkisan - Organic acid) 微生物叢 (Biseibutsusō - Microbiota)

Grammar to Know

Causative Form (させる)

する (to do) → させる (to make/let someone do). 発酵する → 発酵させる.

Transitive vs. Intransitive Pairs

発酵する (intransitive) vs. 発酵させる (transitive).

Te-form for Instructions

暖かい場所で発酵させてください。

Relative Clauses

三年間発酵させた味噌 (Miso that was fermented for three years).

Adverbial Use of 'Koto de'

発酵させることで、味が良くなる。

Examples by Level

パンをはっこうさせます。

I make the bread ferment.

Basic Subject-Object-Verb structure.

ヨーグルトをはっこうさせます。

I ferment the yogurt.

Using the causative verb for making food.

あたたかいところで、はっこうさせます。

Ferment it in a warm place.

Describing the location of the action.

一時間はっこうさせます。

Ferment it for one hour.

Specifying duration.

これははっこうさせた食べ物です。

This is a fermented food.

Using the past tense as an adjective.

自分でチーズをはっこうさせました。

I fermented the cheese by myself.

Emphasizing personal action.

どうやってはっこうさせますか？

How do you ferment it?

Asking for instructions.

たくさん、はっこうさせましょう。

Let's ferment a lot.

Volitional form 'mashō'.

生地を暖かい場所で発酵させることが大切です。

It is important to ferment the dough in a warm place.

Using 'koto ga taisetsu desu' to express importance.

牛乳に菌を入れて発酵させます。

Add bacteria to the milk and ferment it.

Te-form used to sequence actions.

この野菜を塩で発酵させてください。

Please ferment these vegetables with salt.

Polite request form 'te kudasai'.

発酵させる時間は、季節によって違います。

The time to ferment varies depending on the season.

Relative clause modifying 'jikan'.

家で納豆を発酵させるのは難しいです。

Fermenting natto at home is difficult.

Using 'no wa' to turn a verb phrase into a subject.

もっと長く発酵させると、味が強くなります。

If you ferment it longer, the flavor gets stronger.

Conditional 'to' used for natural consequences.

お酒を造るために、米を発酵させます。

To make sake, we ferment rice.

Using 'tame ni' to express purpose.

昨日からずっと発酵させています。

I have been fermenting it since yesterday.

Present progressive 'te-iru' for ongoing action.

味噌を美味しくするために、一年以上発酵させます。

To make the miso delicious, we ferment it for over a year.

Adverbial use of 'oishiku suru'.

麹菌を使って、大豆を発酵させる伝統的な方法です。

It is a traditional method of fermenting soybeans using koji mold.

Using 'tsukatte' to indicate the tool/means.

温度を一定に保ちながら、生地を発酵させなければなりません。

You must ferment the dough while keeping the temperature constant.

Using 'nagara' for simultaneous actions and 'nakereba narimasen' for obligation.

発酵させることで、保存性が高まります。

By fermenting it, the shelf life increases.

Using 'koto de' to indicate means or cause.

もし発酵させすぎたら、酸っぱくなってしまいます。

If you ferment it too much, it will end up becoming sour.

Using 'sugiru' (excess) and 'te shimau' (unintentional result).

このパンは、天然酵母でゆっくり発酵させて作りました。

This bread was made by fermenting it slowly with natural yeast.

Passive-like structure using 'tsukurimashita' with descriptive phrases.

工場では、巨大なタンクでビールを発酵させている。

In the factory, they are fermenting beer in giant tanks.

Plain form used for factual descriptions.

自分の好きな野菜を使って、オリジナルのピクルスを発酵させてみよう。

Let's try fermenting original pickles using your favorite vegetables.

Using 'te miyō' to suggest trying something.

微生物の働きを利用して、有機物を発酵させるプロセスを学びます。

We will learn the process of fermenting organic matter by utilizing the action of microorganisms.

Formal scientific register.

糖分をアルコールに変化させるために、酵母を発酵させる必要があります。

In order to change sugar into alcohol, it is necessary to ferment yeast.

Using 'ni henka saseru' (to cause to change).

適切な湿度と温度がなければ、上手く発酵させることはできません。

Without appropriate humidity and temperature, you cannot ferment it well.

Conditional 'nakereba' with the potential negative form.

この会社は、独自の技術で廃棄物を発酵させて肥料を作っている。

This company ferments waste using its own technology to create fertilizer.

Complex sentence with multiple clauses.

研究者は、新しい種類の菌を使って、より効率的に発酵させる方法を模索している。

Researchers are seeking ways to ferment more efficiently using new types of bacteria.

Using 'mosaku shite iru' (seeking/groping for).

ワインの風味を損なわないように、低温でじっくりと発酵させます。

To avoid spoiling the flavor of the wine, we ferment it slowly at low temperatures.

Using 'yō ni' to express a goal or prevention.

古代から、人々は食物を保存するために様々なものを発酵させてきた。

Since ancient times, people have fermented various things to preserve food.

Using 'te kita' to show an action continuing from the past to the present.

そのアイディアをしばらく発酵させてから、プロジェクトを再開しよう。

Let's let that idea ferment for a while before restarting the project.

Metaphorical use of the verb.

嫌気性条件下で糖を分解し、乳酸を発酵させる代謝経路を解析する。

Analyze the metabolic pathway that decomposes sugar under anaerobic conditions and ferments lactic acid.

Technical academic register.

伝統的な醸造技術を継承しつつ、最新のバイオテクノロジーで米を発酵させる。

While inheriting traditional brewing techniques, we ferment rice using the latest biotechnology.

Using 'tsutsu' for simultaneous actions in a formal context.

地域特有の菌叢を活かして、唯一無二のチーズを発酵させることに成功した。

By utilizing the region-specific microflora, they succeeded in fermenting a one-of-a-kind cheese.

Using 'koto ni seikō shita' (succeeded in doing).

発酵させる過程で生成される副産物が、製品の品質に多大な影響を及ぼす。

The byproducts generated during the fermentation process have a significant impact on the product's quality.

Using 'oyobosu' (to exert/cause).

単に発酵させるだけでなく、熟成のタイミングを見極めることが職人の腕の見せ所だ。

It's not just about fermenting; determining the timing of aging is where the craftsman's skill is shown.

Using 'tan ni ... dake de naku' (not just... but also).

バイオマスからエタノールを効率よく発酵させるための酵素の開発が急務である。

Developing enzymes to efficiently ferment ethanol from biomass is an urgent task.

Using 'kyūmu' (urgent task).

消費者の健康志向の高まりを受け、企業は多種多様な素材を発酵させている。

In response to rising health consciousness among consumers, companies are fermenting a wide variety of materials.

Using 'uke' (in response to).

その沈黙は、新たな議論を醸成し、深い理解をじっくりと発酵させるための時間だった。

That silence was a time to foster new debate and slowly ferment a deep understanding.

Highly metaphorical and literary use.

ゲノム編集技術を駆使して、特定の代謝産物を過剰に発酵させる菌株を構築する。

By making full use of genome editing technology, construct a strain that excessively ferments specific metabolites.

Advanced scientific terminology.

発酵させるという行為は、自然界の微細な生命との対話であり、文明の根幹を成す。

The act of fermenting is a dialogue with the minute life of the natural world and forms the basis of civilization.

Philosophical and abstract register.

固相発酵法を用いて、難分解性のリグノセルロースを効率的に発酵させる試みがなされている。

Attempts are being made to efficiently ferment recalcitrant lignocellulose using solid-state fermentation methods.

Passive form 'nasarete iru' in a formal report.

杜氏の長年の勘と、最新のセンサー技術を融合させ、究極の銘酒を発酵させる。

By fusing the long-standing intuition of the master brewer with the latest sensor technology, they ferment the ultimate premium sake.

Using 'yūgō sase' (fusing/merging).

腸内細菌叢の多様性を維持するために、食物繊維を適切に発酵させる食生活が推奨される。

In order to maintain the diversity of the intestinal microbiota, a dietary lifestyle that appropriately ferments dietary fiber is recommended.

Medical/Nutritional jargon.

市場の動向を注視しつつ、新製品のコンセプトを社内でじっくりと発酵させてきた。

While keeping a close eye on market trends, we have been carefully fermenting the new product concept within the company.

Business metaphor.

発酵させる過程におけるpH値の微細な変動が、最終的な風味の深みを決定づける。

Subtle fluctuations in pH values during the fermentation process determine the depth of the final flavor.

Using 'ketteizukeru' (to determine/decide).

歴史の荒波の中で、独自の文化を「発酵させて」きた日本人の精神性を考察する。

Examine the spirituality of the Japanese people, who have 'fermented' their unique culture amidst the turbulent waves of history.

Cultural-philosophical analysis.

Common Collocations

パン生地を発酵させる

大豆を発酵させる

低温で発酵させる

じっくり発酵させる

自然に発酵させる

乳酸発酵させる

樽の中で発酵させる

アルコール発酵させる

長時間発酵させる

適切に発酵させる

Common Phrases

発酵させた食品

— Fermented foods. Refers to the category of products like yogurt, miso, and cheese.

健康のために発酵させた食品を毎日食べる。

二次発酵させる

— To perform a second fermentation. Common in bread making and beer brewing.

成形した後に、もう一度二次発酵させます。

麹で発酵させる

— To ferment using koji mold. The standard way to make many Japanese staples.

米を麹で発酵させて甘酒を作る。

短時間で発酵させる

— To ferment in a short time. Often implies a faster, less complex process.

イーストを増やして短時間で発酵させる。

常温で発酵させる

— To ferment at room temperature. A common instruction for home fermentation.

夏場は常温で発酵させるのが早い。

完全に発酵させる

— To ferment completely. Ensuring all sugars are converted.

糖分がなくなるまで完全に発酵させる。

少しだけ発酵させる

— To ferment just a little. Used for light flavors or specific textures.

酸味を抑えるために少しだけ発酵させる。

手作りで発酵させる

— To ferment by hand/homemade. Emphasizes the artisanal aspect.

自家製の味噌を手作りで発酵させる。

大量に発酵させる

— To ferment in large quantities. Used in industrial contexts.

巨大な工場で大量に発酵させる。

失敗せずに発酵させる

— To ferment without failing. A goal for many home cooks.

失敗せずに発酵させるコツを教えます。

Often Confused With

発酵させる vs 腐らせる (Kusaraseru)

To rot or spoil. Fermentation is beneficial; rotting is harmful.

発酵させる vs 熟成させる (Jukusei saseru)

To age. Fermentation uses microbes; aging uses enzymes/time.

発酵させる vs 醸造する (Jōzō suru)

To brew. Used for large-scale liquid production like sake or beer.

Idioms & Expressions

"アイディアを発酵させる"

— To let an idea brew or mature. Giving a thought time to develop naturally.

すぐには決めず、アイディアを数日間発酵させた。

Metaphorical

"不満を発酵させる"

— To let dissatisfaction stew or grow. Negative emotions intensifying over time.

彼は心の中で不満をじっくりと発酵させていた。

Metaphorical

"計画を発酵させる"

— To let a plan sit and develop. Waiting for the right moment for a plan to ripen.

プロジェクトの計画を数ヶ月発酵させてから発表した。

Metaphorical

"文化を発酵させる"

— To cultivate or develop a culture. Describing the long-term growth of societal values.

この町は長い年月をかけて独自の文化を発酵させてきた。

Literary

"人間関係を発酵させる"

— To let a relationship mature. Allowing a bond to grow deeper over time.

友情をゆっくりと発酵させるように深めていく。

Metaphorical

"沈黙を発酵させる"

— To let silence brew. Allowing a quiet moment to gain meaning or tension.

二人の間の沈黙が、重苦しく発酵していく。

Poetic

"知識を発酵させる"

— To let knowledge sink in and integrate. Processing information until it becomes wisdom.

読んだ本の内容を頭の中で発酵させる。

Metaphorical

"才能を発酵させる"

— To nurture talent over time. Allowing skills to develop through patience.

若い才能を急がせず、じっくりと発酵させる環境が必要だ。

Metaphorical

"歴史を発酵させる"

— To let history shape something. The influence of long periods on current states.

この建物には、歴史が発酵させたような趣がある。

Literary

"言葉を発酵させる"

— To let words gain weight or meaning. Thinking before speaking or writing.

詩人は言葉を心の中で発酵させてから紙に書く。

Poetic

Easily Confused

発酵させる vs 発光 (Hakkō)

Same pronunciation.

Means 'luminescence' or 'emitting light'. Context usually makes the difference clear.

ホタルが発光する (Fireflies emit light).

発酵させる vs 発行 (Hakkō)

Same pronunciation.

Means 'issue' or 'publish' (like a book or passport).

パスポートを発行する (Issue a passport).

発酵させる vs 発効 (Hakkō)

Same pronunciation.

Means 'coming into effect' (like a law or treaty).

条約が発効する (The treaty comes into effect).

発酵させる vs 培養 (Baiyō)

Similar biological process.

Means 'to culture' microbes or cells, rather than the food product itself.

研究所で菌を培養する (Culture bacteria in a lab).

発酵させる vs 醸成 (Jōsei)

Similar meaning.

Often used metaphorically for fostering an atmosphere or opinion.

機運を醸成する (Foster momentum).

Sentence Patterns

[Food] を [Time] 発酵させる。

パンを1時間発酵させる。

[Tool/Bacteria] で [Food] を発酵させる。

麹で米を発酵させる。

[Food] を [Temperature] で発酵させる。

牛乳を40度で発酵させる。

[Food] を [Adverb] 発酵させる。

味噌をじっくり発酵させる。

発酵させることで [Effect]。

発酵させることで栄養価が高まる。

[Technique] を用いて [Object] を発酵させる。

最新技術を用いて廃棄物を発酵させる。

[Metaphorical Object] を発酵させる。

新事業の構想を発酵させる。

[Process] に際して [Object] を発酵させる。

醸造に際して、原料を適切に発酵させる。

Word Family

Nouns

発酵 (Hakkō - Fermentation)

発酵学 (Hakkōgaku - Zymology/Fermentation science)

発酵食品 (Hakkō shokuhin - Fermented foods)

発酵槽 (Hakkōsō - Fermentation tank)

Verbs

発酵する (Hakkō suru - To ferment [intransitive])

発酵させる (Hakkō saseru - To ferment [transitive/causative])

Adjectives

発酵した (Hakkō shita - Fermented)

発酵性の (Hakkōsei no - Fermentable)

酵母 (Kōbo - Yeast)

酵素 (Kōso - Enzyme)

麹 (Kōji - Koji mold)

醸造 (Jōzō - Brewing)

熟成 (Jukusei - Aging)

How to Use It

frequency

Common in food-related media, science, and health discussions.

Common Mistakes

Using 'hakkō suru' for your own action. → 発酵させる (hakkō saseru)
If you are the one putting the dough in the oven, you are 'making it ferment'. Use the causative form.
Confusing 'hakkō' with 'fuhai' (rotting). → 発酵 (hakkō)
Fermentation is the good version; rotting is the bad version. Don't tell a miso maker they 'rotted' the beans!
Using 'hakkō saseru' for steak aging. → 熟成させる (jukusei saseru)
Steak doesn't usually undergo microbial fermentation; it ages through enzymes. Use 'jukusei'.
Miswriting the kanji 酵. → 発酵
Many students forget the '酉' radical or mix up the right side with '考'.
Overusing the passive 'hakkō saserareru'. → 発酵させている (hakkō sasete iru)
Unless the food is complaining about being fermented, the progressive transitive form is usually better.

Tips

Causative Nuance

Remember that 'saseru' indicates you are controlling the environment to make the fermentation happen. It's an active process.

Pair with Adverbs

Use 'yukkuri' (slowly) or 'teinei ni' (carefully) to sound more like a native speaker when describing traditional crafts.

National Fungus

Learn about 'Koji-kin'. It is the most common agent used to 'hakkō saseru' things in Japan.

Sake Radical

When writing '酵', focus on the '酉' radical. It helps you remember the word's connection to alcohol and fermentation.

Cooking Shows

Watch Japanese cooking shows on YouTube. They use 'hakkō saseru' constantly for bread and yogurt recipes.

Gut Health

Look for the word on yogurt and miso labels in Japan to find 'probiotic' products.

Creative Thinking

Use 'hakkō saseru' when you want to tell someone you're still thinking about an idea and it's not quite ready yet.

Technical Usage

In labs, specify the type of fermentation, like 'nyūsan hakkō saseru' (to ferment with lactic acid).

Hakkō vs Jukusei

Fermentation (hakkō) is about the microbes; aging (jukusei) is about the time and flavor development.

Action Learning

Actually try to ferment something at home, like simple pickles, and describe the steps in Japanese.

Memorize It

Mnemonic

Think of 'Hatsu' as 'Hot' and 'Kō' as 'Cocoa'. You need a 'Hot' environment to 'Hakkō' (ferment) the ingredients for your favorite 'Cocoa' (or bread/sake).

Visual Association

Imagine a bubbling jar of miso with the kanji 発酵 written on it. The '酉' radical looks like a little jar with a lid, perfect for fermenting!

Word Web

Miso Sake Yogurt Yeast (Kōbo) Bacteria (Kin) Temperature (Ondo) Time (Jikan) Health (Kenkō)

Challenge

Try to find three items in your fridge that were made by 'hakkō saseru' and name them in Japanese (e.g., Nattō, Miso, Shōyu).

Word Origin

The term comes from Chinese characters (Kanji). 'Hatsu' (発) means to release, emit, or start. 'Kō' (酵) specifically refers to yeast or the process of fermentation.

Original meaning: The original combined meaning is 'to start the yeast process' or 'to cause the yeast to act.'

Sino-Japanese (Kango).

Cultural Context

Be careful not to confuse 'hakkō' (fermentation) with 'fuhai' (putrefaction/rotting) when talking to producers, as it can be seen as insulting to their craft.

In English-speaking countries, fermentation was historically associated with beer and bread, but there is a massive modern trend toward kombucha, sourdough, and kimchi for gut health.

The 'Moyashimon' manga and anime series, which personifies fermentation microbes. NHK's 'Hakkō-dō' (The Way of Fermentation) documentaries. The writings of Teruo Takeo, a famous fermentation scientist in Japan.

Practice in Real Life

Real-World Contexts

Cooking Class

生地を発酵させる
30分発酵させる
暖かい場所で発酵させる
発酵させすぎないように

Sake Brewery Tour

米を発酵させる
伝統的な手法で発酵させる
低温で発酵させる
じっくり発酵させる

Science Lab

微生物を発酵させる
嫌気状態で発酵させる
バイオリアクターで発酵させる
効率的に発酵させる

Health Food Store

発酵させた野菜
自然発酵させる
健康のために発酵させる
乳酸菌で発酵させる

Business Meeting (Metaphorical)

アイディアを発酵させる
計画をじっくり発酵させる
しばらく発酵させておく
企画を発酵させる時間

Conversation Starters

"家で何か食べ物を発酵させたことはありますか？ (Have you ever fermented any food at home?)"

"日本の発酵食品の中で、何が一番好きですか？ (Among Japanese fermented foods, which do you like the best?)"

"パンを焼く時、どれくらい発酵させますか？ (When you bake bread, how long do you ferment it?)"

"発酵させるのと腐らせるのの違いは何だと思いますか？ (What do you think is the difference between fermenting and rotting?)"

"最近、発酵食品を作るのが流行っていますよね。 (Fermenting foods has been a trend lately, hasn't it?)"

Journal Prompts

今日食べた発酵食品について書いてください。どうやって発酵させたものか調べましょう。 (Write about the fermented foods you ate today. Research how they were fermented.)

もし自分で新しい発酵食品を作るとしたら、何をどうやって発酵させますか？ (If you were to make a new fermented food, what would you ferment and how?)

「アイディアを発酵させる」という言葉について、あなたの考えを書いてください。 (Write your thoughts on the phrase 'fermenting an idea'.)

あなたの国の伝統的な発酵食品を紹介してください。 (Introduce a traditional fermented food from your country.)

発酵のプロセスを観察して、その変化を詳しく描写してください。 (Observe the process of fermentation and describe the changes in detail.)

Frequently Asked Questions

10 questions

Yes, in a culinary context, it implies a desirable and controlled process. If the decomposition is undesirable, the word 'kusaraseru' (to rot) is used instead.

Yes, it is perfectly correct. However, in a professional or industrial setting, 'jōzō suru' (to brew) is more common and sounds more specialized.

'Hakkō suru' is intransitive (e.g., the dough ferments), while 'hakkō saseru' is transitive/causative (e.g., I ferment the dough). Use the latter when you are the agent of change.

It is written as 発酵. Remember that the second kanji '酵' has the 'sake bottle' radical (酉) on the left. This is a key visual marker for words related to fermentation.

Yes, it is the standard term in microbiology and biochemistry to describe the induction of fermentation in organic substrates.

Absolutely. Making sourdough is a classic example of 'hakkō saseru' (fermenting the starter and the dough).

Yes, the noun is '発酵' (hakkō). You can say 'hakkō o okonau' (to conduct fermentation), but 'hakkō saseru' is more common as a verb.

Miso, Shōyu (soy sauce), Nattō, Sake, Tsukemono (pickles), and Amasake are the most famous ones made by 'hakkō saseru'.

Yes, you can 'hakkō saseru' organic waste to create compost or fertilizer. It's a common agricultural term.

Yes, it is a common metaphor. Just like dough needs time to rise, an idea needs time to 'ferment' (hakkō saseru) in your mind before it's ready.