Name: Journeys in Japan - Season 9 Episode 10 Toyama: A Food Culture Rich in Umami
Genre: Documentary
Released: 01 Jan 1970
Rating: 9.00

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Journeys in Japan - Season 9 Episode 10 Toyama: A Food Culture Rich in Umami

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Kombu (kelp) seaweed has been an essential ingredient in the Japanese diet for over a thousand years. It is used to make the savory dashi stock that underpins all Japanese cuisine. It also cooked in many dishes to add essential minerals and umami. This kombu seaweed grows in the sea around Hokkaido. In the old days, trading vessels known as kitamae-bune used to carry kombu from Hokkaido to other parts of Japan, traveling down the Japan Sea coast. Toyama was one of the ports of call for those ships, and the kitamae-bune merchants became very wealthy. At the same time, kombu became embedded in the lives and daily food of the local people. These days, people in Toyama use more of the seaweed in their local cuisine than almost anywhere else in Japan. On this edition of Journeys in Japan, Mai Rapsch from Germany visits Toyama to explore its rich food culture and traditions.

Year: 2024

Genre: Documentary

Country: Japan

Studio: NHK WORLD-JAPAN

Director:

Cast:

Crew:

First Air Date: Feb 02, 2010

Last Air date: Oct 22, 2024

Season: 15 Season

Episode: 513 Episode

Runtime: 28 minutes

IMDb: 9.00/10 by 1.00 users

Popularity: 42.867

Language: Japanese, English

Keyword : japan, travel, travelogue, japanese cuisine, japanese culture

Season Season 1 Season 2 Season 3 Season 4 Season 5 Season 6 Season 7 Season 8 Season 9 Season 10 Season 11 Season 12 Season 13 Season 14 Season 15

Episode Traces of History: Exploring Around Hiroshima Yokkaichi: Bringing Back the Skies Tsubakuro-dake: New Year High Up in the Northern Alps Oita: Rest and Recuperation, Onsen Style Fukuoka: City of Food and Flavor Takada: Community and Tradition in Snow Country A Winter Wonderland of Ice: Eastern Hokkaido Hachinohe: Warmth in Winter Makabe: A Promise of Spring Toyama: A Food Culture Rich in Umami Following a Samurai Tea Master Okumusashi: Spring Forest Feast Agano River: Green Foliage and Spring Rituals Ashikaga and Tochigi: Cultivating Nature and Tradition Atami: The Spa Revival Nikko: Contemplating Its Architectural Jewels Tsugaru: Amateur Sumo, Indomitable Tradition Tsuwano: Painted Past, Vividly Present Remote Ojika Island: Portal to the Past Misugi: Taking it Slow in the Mountains Tobishima: Living Life on Island Time Yuki & Oyama: Neighbors with Interwoven Tradition Mt. Fuji: Climbing to the Sacred Realm Kita-Akita: Deep Connections with Nature Okushiri Island: Secret Gem Off Hokkaido Totsukawa: A Spiritually Charged Place of Beauty Iki: Island of Beauty and Promise The Lost Pirates of the Seto Inland Sea Kitayama Village: A Community with Unique Charms Mt. Gozaisho: Going Extreme Fukuoka: A City of Two Faces Houki-cho: Preserving the Past for the Future Kanazawa: A Legacy of Color Iriomote Island: A Small Piece of Paradise