Overview
In Japan, peanuts are often eaten as-is, without flavoring or processing. That's because consumers want to taste the peanuts' own sweet, aromatic flavor. This time, we visit Japan's largest peanut production area, Chiba Prefecture, and learn about a traditional, machine-free drying method that gets the most sweetness out of the peanuts. We also sample a variety of local peanut dishes, meet scientists who spend some 15 years perfecting each new variety, and even try peanut ramen!
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2 - 1NOZAWANA January 08, 2020
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2 - 2GINGER January 22, 2020
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2 - 3KOMATSUNA February 12, 2020
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2 - 4BURI February 26, 2020
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2 - 5SHARK March 11, 2020
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2 - 6BREAD April 08, 2020
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2 - 7MARLIN April 22, 2020
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2 - 8SHIRAUO May 07, 2020
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2 - 9STRAWBERRIES May 14, 2020
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2 - 10KAMABOKO September 03, 2020
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2 - 11SAUCE September 23, 2020
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2 - 12HONEY October 08, 2020
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2 - 13PEAR October 15, 2020
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2 - 14SATO-IMO November 05, 2020
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2 - 15SESAME November 12, 2020
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2 - 16WASABI December 03, 2020
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2 - 17PEANUTS December 10, 2020
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2 - 18TOGARASHI PEPPER December 17, 2020
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2 - 19CUTLASSFISH December 31, 2020