Broadcast on December 19, 2019
Available until March 31, 2022
Concerns about health and sustainability mean that many people today are looking for new approaches to eating. Technology has led to exciting new developments in food. Fermentation plays a key role in Japanese cuisine leading to the diverse flavors of miso, tofu and pickles. Dashi stock is in the spotlight for its rich umami. Fermentation designer Hiraku Ogura is passionate about Japan's fermentation technology and history. Join him as he explains the art of eating through design!