List server
Season
Season 11 Episode
- Season 2 Japanophiles: Bartholomeus Greb
- Season 2 Japanophiles: Ivan Vartanian
- Season 2 Japanophiles: Alex Bennett
- Season 2 The Seikan Tunnel
- Season 2 Snow Country
- Season 2 Comedy
- Season 2 Tokyo Metropolitan Expressway
- Season 2 A Season of Change
- Season 2 Waste and Recycling
- Season 2 Period Dramas
- Season 2 Weight Loss Industry
- Season 2 Dams
- Season 2 Izakaya
- Season 2 Craft Beer
- Season 2 Fermented Foods
- Season 2 Umbrellas
- Season 2 Job Hunting
- Season 2 Japanophiles: Amir Takahashi
- Season 2 The English Conversation Business
- Season 2 English at School
- Season 2 Shrine & Temple Carpenters
- Season 2 Bunraku
- Season 2 Kids' Summer Holidays
- Season 2 Swimming
- Season 2 Haunted Houses
- Season 2 Onsen
- Season 2 Japanophiles: Andrew Mancabelli
- Season 2 Cameras
- Season 2 Wrapping and Packaging
- Season 2 Tokyo Housing
- Season 2 Japanophiles: Adam Zgola
- Season 2 Kombu
- Season 2 Hotels and Inns
- Season 2 Tidying Up
- Season 2 Mt. Takao
Japanology Plus - Season 2 Episode 32 Kombu
7.80 28 minutes Scientists think there are around 20,000 species of seaweed. They include many varieties of kombu, a type of edible kelp. Kombu has been harvested and eaten in Japan since ancient times. It is more than just an essential part of Japanese cooking - it is also a symbol of good fortune. This time on Japanology Plus, we'll explore the part kombu has played in Japanese cuisine and culture for millennia. Our guest is Hajime Yasui, one of the world's leading experts on seaweed. And in Plus One, kombu art!
