Core Kyoto - Season 11 Episode 4
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.
- genus: Documentary
- Studio: NHK WORLD-JAPAN
- keyword: tradition, way of life, arts and culture, culture, kyoto, japan, japanese folklore, arts and crafts, history of japan, japanese cuisine, food culture, craftsmanship, japanese culture
- cast: Gary Tegler
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
