The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes uncontrolled fermentation have led to the spoiled food, due to production of some toxic substances such as bacterial and mold toxins, which instead of providing benefits to the human beings may harm them.

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Banana Yoshimoto (the pen name of Mahoko Yoshimoto, born in 1964) is a Japanese writer who, like her contemporary Haruki Murakami, is distinguished by her desire to question and problematize aspects of modern Japanese society in her fiction. Banana Yoshimoto is regarded as a representative figure in contemporary Japanese fiction, foregrounding the experiences and self-questioning of a younger generation struggling to find its place in a society torn between conservatism and the contingencies of a radical, dynamic, globalized, but at the same time, consumer culture. The elusiveness of relationships, of intimacy, of love and life, the difficulty of defining and finding happiness, and the inscrutability of one’s self are some of the central themes in her writing. This paper looks at Yoshimoto’s widely acclaimed novella, Kitchen (1987), and the manner in which Mikage Sakurai, the protagonist, manoeuvers through death, loneliness and healing to arrive at a secure sense of self. This happens through the primary metaphor of the kitchen, and the gendered associations that it elicits. At the same time, Yoshimoto’s representation of this space, as well as of food in general, challenges certain stereotypes associated with these. In the process, interpersonal relationships as well as the conventional idea of family also come to be reconstituted in the novella.