Japanology Plus
Season 2 Episode 15 - Fermented Foods
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.
Episodes in Season 2
Japanophiles: Bartholomeus Greb
28 min
Japanophiles: Ivan Vartanian
28 min
Japanophiles: Alex Bennett
28 min
The Seikan Tunnel
28 min
Snow Country
28 min
Comedy
28 min
Tokyo Metropolitan Expressway
28 min
A Season of Change
28 min
Waste and Recycling
28 min
Period Dramas
28 min
Weight Loss Industry
28 min
Dams
28 min
Izakaya
28 min
Craft Beer
28 min
Fermented Foods
28 min
Umbrellas
28 min
Job Hunting
28 min
Japanophiles: Amir Takahashi
28 min
The English Conversation Business
28 min
English at School
28 min
Shrine & Temple Carpenters
28 min
Bunraku
28 min
Kids' Summer Holidays
28 min
Swimming
28 min
Haunted Houses
28 min
Onsen
28 min
Japanophiles: Andrew Mancabelli
28 min
Cameras
28 min
Wrapping and Packaging
28 min
Tokyo Housing
28 min
Japanophiles: Adam Zgola
28 min
Kombu
28 min
Hotels and Inns
28 min
Tidying Up
28 min
Mt. Takao
28 min
