Hello!

Brand new episode is out and I'm excited about it!

World fermentation day was on February 1st, just three days ago.

And what better way to celebrate with two amazing inventions of humankind?

Is miso the most astounding transformation in the world of fermentation?

From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!

Ok, enjoy today's episode!

Some links:

Excellent traditional soy sauce maker:

https://kaneyoshi.co/english/

Kioke Shoyu Brewers Revival Youtube channel:

https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1

https://kioke.jp/en4-brewers

My links/ recommendations for the week:

Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:

https://www.youtube.com/watch?v=N5ni0hu7UDQ

Greek Farms | Apaki & Syglino: Taste Greece’s Tradition:

https://www.youtube.com/watch?v=dinXaNT2LlM

How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:

https://www.youtube.com/watch?v=l4GrYUUcQG0

Sources:

https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2up

https://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce

The Noma Guide to Fermentation: Rene Redzepi & David Zilber

Enjoy!

Thom

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