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Our focus is kombu, dried seaweed, a necessity for the dashi soup stock which is a key component of washoku, traditional Japanese cuisine. Our reporter flies to Hokkaido, the far north of Japan, to report on kombu farming. He also learns how to make good dashi and how to cook healthy Okinawan cuisine rich with kombu. The program shows how kombu is deeply rooted in Japanese food culture.
Дата первого эфира : Apr 01, 2015
Дата последнего выхода в эфир : Mar 20, 2019
Эпизод : 87 Эпизод
Сезон : 5 Сезон
Время выполнения: 28:14 минут
Студия: NHK WORLD-JAPAN
Страна: Japan
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