Thursday 2 April,
1:30am - 2:00amon NHK World Europe
Core Kyoto
Miso: Fermentation, the Taste of KyotoFermenting soybeans, koji mould, and salt produces richly flavoured, aromatic miso. Types vary by region, but the white, mellow miso first made 1000 years ago in the imperial court is favoured in Kyoto.
- Category
- Documentary
- Original air date
- 13/04/2023
Cast and crew
