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Season
Season 11 Episode
- Season 7 Osechi: New Year's Food
- Season 7 Japanophiles: Thomas Ainsworth
- Season 7 Sunakku Bars
- Season 7 Tohoku Nine Years On: Living with Ghosts
- Season 7 Tohoku Nine Years On: Voices of the Deceased
- Season 7 Japanophiles: Harold George Meij
- Season 7 Laundry Services
- Season 7 Miso
- Season 7 Japanophiles: Johan Nilsson Bjoerk
- Season 7 Japan vs. Epidemics
- Season 7 Wasabi
- Season 7 Geisha: A Sunset Trade?
- Season 7 Expert Craft Skills
- Season 7 Japanophiles: Kim Seungbok
- Season 7 Aloha Shirts
- Season 7 Japanophiles: Gyoei Saile
- Season 7 Rice Snacks
- Season 7 Urban Workshops
- Season 7 Tokyo Rooftops
- Season 7 Tokyo Stories #1: Josh Grisdale
- Season 7 Tokyo Stories #2: Mateusz Urbanowicz
- Season 7 Japanophiles: Anna Bugaeva
- Season 7 Mushrooms
- Season 7 Kamishibai: Paper Theater
Japanology Plus - Season 7 Episode 8 Miso
7.80 28 minutes 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.
