description About
Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso, which evolved within dynastic culture 1,000 years ago, is still used in day-to-day cooking, New Year's dishes, and by local restaurants. Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.
Info
- verified Status: Returning Series
- person By: Unknown
- calendar_month Release Date: 2023-04-13
- video_camera_front Companies NHK, NHK Enterprises
- tag Season: Season 11
- timer Episode Runtime: 28 Mins
- star Rating: 0 / 10
- visibilityViews: 1 views
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