Japan's Fermented Foods Go Global

Trails to Oishii Tokyo

49m 00s
Broadcast on August 20, 2023 Available until August 20, 2024

More than just a longer shelf life, Japan's fermented foods offer enhanced flavor and nutrition. Unlock secrets to the culture's longevity, starting with koji mold cultivation that dates back 600 years. Get an inside look at how the foods are taking the world by storm as we join a miso workshop in Paris and view the largest sake brewery in the U.S. Introducing Japanese fermentation—the foundation of the island nation's renowned cuisine. (Reporter: Michael Keida)

Program Outline