Japanology Plus mini

5m 00s
Broadcast on March 7, 2021 Available until March 31, 2025

Japanology Plus explores Japanese life and culture. In this five-minute digest, we look at miso, a fermented soybean paste that 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 only flourishes in Japan. We discover the surprising new ways miso is being served in modern-day Japan.

Program Outline