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「発酵の光と影」をテーマに、いっしー＆ヒラクが語る回。17代目酒サムライ小倉ヒラクさん、日本酒の地位向上、北陸の面白い発酵カルチャー、石川県能登のぶり味噌、鰤の内蔵を取り出して綺麗に洗い塩水で炊き、甘酒状に溶かした麹と塩を入れて味噌みたいにペーストさせて発酵させる、ご馳走はぶり味噌に古くなった漬物をつけてスープにして海藻のしゃぶしゃぶを食べる、発酵の光と影、金と文化、地域での工夫、グローバルでのハイコスト化による食文化の視座、ローカルにおける伝統のロマンでなく合理性などを切り口におしゃべりが弾みます！
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