Trails to Oishii Tokyo - Season 0 Episode 18 Japan's Fermented Foods Go Global
More than just a longer shelf life, Japan's fermented foods offer enhanced flavor and nutrition. Unlock secrets to the culture's longevity, starting with koji mold cultivation that dates back 600 years. Get an inside look at how the foods are taking the world by storm as we join a miso workshop in Paris and view the largest sake brewery in the U.S. Introducing Japanese fermentation—the foundation of the island nation's renowned cuisine.
Year: 2024
Genre: Documentary
Country: United States of America
Studio: NHK WORLD-JAPAN
Director:
Cast:
Crew:
First Air Date: Mar 27, 2019
Last Air date: Dec 18, 2024
Season: 6 Season
Episode: 115 Episode
Runtime: 28 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 9.323
Language: Japanese, English
Keyword : fish market, food, farming, japanese cuisine, cuisine, food culture, wholesale market, comfort food
Episode
Fermented Foods
Sustainable Fishing
Fabulous Fruit
Hokkaido Special
HERBS AND SPICES
PRESERVED FOODS
Sustainable Marine Products
A TASTE OF TOKYO
Japan's Fantastic Fruit
Gifts of Satoyama
YOU EAT THAT?!
Festive Marine Products
Warming Winter Treats
You Eat That?! - Cool Seafood
UMAMI – A MYSTERY UNRAVELED
FOOD FOR PROSPERITY
Japan Rice Goes Global
Japan's Fermented Foods Go Global
Yakumi: Traditional Japanese Seasoning
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