13.427 Echiche
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.
Airbọchị Ikuku Mbụ : Mar 29, 2020
Airbọchị Ikuku Ikpeazụ : Mar 10, 2024
Ihe omume : 40 Ihe omume
Oge : 5 Oge
Oge ojiri gaa: 5:14 Nkeji
.Lọ nka: NHK WORLD-JAPAN
Mba: Japan
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Ndị ọrụ:
