205.328 Echiche
Katsuobushi: hard blocks of smoked skipjack tuna that are shaved to make flakes which add goodness to soup stock. A method of smoking skipjack was developed centuries ago, and the same basic technique is still used. Our expert guest, Norinaga Oishi, is the president of the Japan Katsuobushi Association. This time on Japanology Plus, our theme is katsuobushi. We'll see how this culinary treasure is produced and relished in Japan. And in Plus One, we see how katsuobushi is used in Okinawan cuisine.
Airbọchị Ikuku Mbụ : Apr 03, 2014
Airbọchị Ikuku Ikpeazụ : May 09, 2024
Ihe omume : 309 Ihe omume
Oge : 11 Oge
Oge ojiri gaa: 28:14 Nkeji
.Lọ nka: NHK WORLD-JAPAN
Mba: Japan
Nkedo: Peter Barakan, Emma Howard