Healthy Hakko: The Fermented Culinary Arts of Japan, Part 1 Talk (Dr. Rath & Dr. de St. Maurice)

Sushi and miso soup are often served together in Japanese restaurants. But what does sushi have to do with fermented food? What other uses are there for miso aside from making soup? In this first part of our Healthy Hakko series, Dr. Greg de St. Maurice (Keio University) and Dr. Eric Rath (University of Kansas) sit down to discuss the little-known history of fermented sushi, regional variations of miso, and the gastronomical possibilities of these foods today.
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Be sure to check out Parts 2 and 3 of our Healthy Hakko series. Details and registration can be found on our website: jftor.org/heal...