Home / Series / Japanology Plus / Aired Order / Season 2020 / Episode 8

Miso

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.

English
  • Originally Aired April 21, 2020
  • Runtime 30 minutes
  • Network NHK
  • On Other Sites Official Website
  • Created April 24, 2020 by
    Administrator admin
  • Modified April 24, 2020 by
    Administrator admin