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Japanology Plus mini
Season 2 · Episode 12
Miso
0.05mMarch 7, 2021
Japanology Plus explores Japanese life and culture. In this five-minute digest, we look at miso, a fermented soybean paste that 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 only flourishes in Japan. We discover the surprising new ways miso is being served in modern-day Japan.
Episodes
- Episode 1Bladed Tools
- Episode 2Deep-fried Food
- Episode 3Rice Cultivation
- Episode 4Soba Restaurants
- Episode 5Japanese Dog Breeds
- Episode 6Konamon: Flour-based Cuisine
- Episode 7Mechanical Dolls
- Episode 8Plasterwork
- Episode 9Donburi: Rice Bowls
- Episode 10Osechi: New Year's Food
- Episode 11Laundry Services
- Episode 12Miso
- Episode 13Wasabi
- Episode 14Aloha Shirts
- Episode 15Rice Snacks
- Episode 16Urban Workshops
- Episode 17Lacquerware
- Episode 18Furoshiki: Wrapping Cloths
- Episode 19Tiny Houses
- Episode 20Watches & Clocks
- Episode 21Plastic Food Samples