Overview
Soy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about the differences in color and flavor between sauces. We also see a soy sauce maker which prepares its sauce in wooden barrels used for over 100 years. In order to pass this disappearing method on, the maker started to produce its own barrels. Finally, we learn about a new type of sauce popular in France and virtually unknown in Japan. Join reporter Kyle from Canada as he dives deep into soy sauce.
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3 - 1AZUKI BEAN January 07, 2021
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3 - 2FUGU January 27, 2021
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3 - 3DAIKON February 04, 2021
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3 - 4WAGYU September 07, 2021
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3 - 5SOY SAUCE October 12, 2021
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3 - 6ABURA-AGE November 09, 2021
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3 - 7SENBEI November 16, 2021
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3 - 8SALMON November 23, 2021
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3 - 9SILKIE CHICKEN December 01, 2021
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3 - 10FURIKAKE December 08, 2021
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3 - 11NEGI December 15, 2021
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3 - 12SWEET POTATO December 29, 2021