Core Kyoto - Season 11 - Eps 4: Miso: Fermentation, the Taste of Kyoto
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.
About Core Kyoto
Title: Core Kyoto
First Air Date: 2013-02-28
Last Air Date: 2025-01-23
Status: Returning Series
Rating: 5/10 (from 1 votes)
Language: EN
Seasons: 14
Total Episodes: 223
Network: NHK WORLD-JAPAN
Genres: Documentary
Production Companies: NHK, NHK Enterprises
Synopsis
The timeless heart of Japan's ancient capital. Against its rich backdrop of culture and tradition, today's Kyoto continues to innovate and inspire.
Cast
Gary Tegler
Self - Narrator (voice)
