Overview
Fermented foods are a staple of the Japanese diet, and they come in countless forms: soy sauce, miso, vinegar, pickles, natto and more. Because they keep well and are high in nutrients, they were historically favored as energy foods and even military provisions. Studies are now going on to use them to solve environmental and food-supply problems. Our expert guest is Makoto Kanauchi, a scientist who researches fermented foods. And in Plus One, taking on a seriously fermented food challenge.
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2 - 1Japanophiles: Bartholomeus Greb January 08, 2015 -
2 - 2Japanophiles: Ivan Vartanian January 15, 2015
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2 - 3Japanophiles: Alex Bennett January 22, 2015
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2 - 4The Seikan Tunnel February 05, 2015
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2 - 5Snow Country February 12, 2015 -
2 - 6Comedy February 19, 2015
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2 - 7Tokyo Metropolitan Expressway April 02, 2015
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2 - 8A Season of Change April 16, 2015
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2 - 9Waste and Recycling April 23, 2015 -
2 - 10Period Dramas April 30, 2015
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2 - 11Weight Loss Industry May 07, 2015
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2 - 12Dams May 14, 2015
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2 - 13Izakaya May 28, 2015
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2 - 14Craft Beer June 04, 2015
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2 - 15Fermented Foods June 11, 2015
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2 - 16Umbrellas June 18, 2015
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2 - 17Job Hunting June 25, 2015
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2 - 18Japanophiles: Amir Takahashi July 09, 2015
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2 - 19The English Conversation Business July 16, 2015
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2 - 20English at School July 23, 2015
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2 - 21Shrine & Temple Carpenters August 06, 2015
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2 - 22Bunraku August 12, 2015
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2 - 23Kids' Summer Holidays September 03, 2015
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2 - 24Swimming September 10, 2015
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2 - 25Haunted Houses September 17, 2015
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2 - 26Onsen October 01, 2015
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2 - 27Japanophiles: Andrew Mancabelli October 08, 2015
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2 - 28Cameras October 15, 2015
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2 - 29Wrapping and Packaging October 22, 2015
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2 - 30Tokyo Housing November 12, 2015
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2 - 31Japanophiles: Adam Zgola November 19, 2015
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2 - 32Kombu November 26, 2015
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2 - 33Hotels and Inns December 03, 2015
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2 - 34Tidying Up December 10, 2015
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2 - 35Mt. Takao December 17, 2015