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Kombu
Scientists think there are around 20,000 species of seaweed. They include many varieties of kombu, a type of edible kelp. Kombu has been harvested and eaten in Japan since ancient times. It is more than just an essential part of Japanese cooking - it is also a symbol of good fortune. This time on Japanology Plus, we'll explore the part kombu has played in Japanese cuisine and culture for millennia. Our guest is Hajime Yasui, one of the world's leading experts on seaweed. And in Plus One, kombu art!
Aired: Nov 26, 2015 Genre: Documentary TalkCasts: Peter Barakan Matt AltDuration: 28m Rating: 0 Country: Japan Production: NHK, NHK Educational
Episodes
01: Japanophiles: Bartholomeus Greb02: Japanophiles: Ivan Vartanian03: Japanophiles: Alex Bennett04: The Seikan Tunnel05: Snow Country06: Comedy07: Tokyo Metropolitan Expressway08: A Season of Change09: Waste and Recycling10: Period Dramas11: Weight Loss Industry12: Dams13: Izakaya14: Craft Beer15: Fermented Foods16: Umbrellas17: Job Hunting18: Japanophiles: Amir Takahashi19: The English Conversation Business20: English at School21: Shrine & Temple Carpenters22: Bunraku23: Kids' Summer Holidays24: Swimming25: Haunted Houses26: Onsen27: Japanophiles: Andrew Mancabelli28: Cameras29: Wrapping and Packaging30: Tokyo Housing31: Japanophiles: Adam Zgola32: Kombu33: Hotels and Inns34: Tidying Up35: Mt. Takao