Synopsis

Miso, a fermented soybean paste, forms the very foundation of Japanese cuisine. For countless Japanese people, it evokes a powerful sense of home. The paste is crafted using koji mold, a fermentation starter that thrives in Japan's climate. This episode of Japanology Plus focuses on miso. University professor Kanauchi Makoto will detail its health benefits and showcase its versatile applications in traditional Japanese cooking. Additionally, in Plus One, Matt Schley explores the unexpected and i