Japanology Plus Season 2020 Episode 8 - Miso

Airdate: 2020-Apr-21

Episode summary:

Miso, a fermented soybean paste, is a bedrock of Japanese cuisine. For many Japanese, it offers a taste of home. It is made using koji mold, a fermentation starter that flourishes in Japan. This time on Japanology Plus, our theme is miso. Our guest, university professor Kanauchi Makoto, explains its health benefits, and demonstrates its many creative uses in Japanese cooking. And in Plus One, Matt Schley discovers the surprising new ways miso is being served in modern-day Japan.

About Japanology Plus series:

Going a step further from our previous series BEGIN Japanology, host Peter Barakan visits experts in various fields to show Japanese culture from a...Show more >