{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e0dcf0c36fdf5a65ebe67ad/6982808175cd3563575c7efd?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Ancient Origins of Miso and Soy Sauce","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5e0dcf0c36fdf5a65ebe67ad/1770160603734-f3dcf678-3a7d-442c-89eb-161c2aa89baa.jpeg?height=200","description":"<p>Hello!</p><p>Brand new episode is out and I'm excited about it!</p><p>World fermentation day was on February 1st, just three days ago.</p><p>And what better way to celebrate with two amazing inventions of humankind?</p><p>Is miso the most astounding transformation in the world of fermentation?</p><p>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!</p><p><br></p><p>Ok, enjoy today's episode!</p><p><br></p><p>Some links:</p><p>Excellent traditional soy sauce maker:</p><p><a href=\"https://kaneyoshi.co/english/\" rel=\"noopener noreferrer\" target=\"_blank\">https://kaneyoshi.co/english/</a></p><p><br></p><p>Kioke Shoyu Brewers Revival Youtube channel:</p><p><a href=\"https://www.youtube.com/watch?v=K72eethJuU8&amp;list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&amp;index=1\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.youtube.com/watch?v=K72eethJuU8&amp;list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&amp;index=1</a></p><p><a href=\"https://kioke.jp/en4-brewers\" rel=\"noopener noreferrer\" target=\"_blank\">https://kioke.jp/en4-brewers</a></p><p><br></p><p><br></p><h3><br></h3><h3>My links/ recommendations for the week:</h3><p><br></p><p>Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:</p><p><a href=\"https://www.youtube.com/watch?v=N5ni0hu7UDQ\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.youtube.com/watch?v=N5ni0hu7UDQ</a></p><p><br></p><p>Greek Farms | Apaki &amp; Syglino: Taste Greece’s Tradition:</p><p><a href=\"https://www.youtube.com/watch?v=dinXaNT2LlM\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.youtube.com/watch?v=dinXaNT2LlM</a></p><p><br></p><p>How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:</p><p><a href=\"https://www.youtube.com/watch?v=l4GrYUUcQG0\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.youtube.com/watch?v=l4GrYUUcQG0</a></p><p><br></p><p><br></p><p>Sources:</p><p><a href=\"https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2up\" rel=\"noopener noreferrer\" target=\"_blank\">https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2up</a></p><p><br></p><p><a href=\"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\" rel=\"noopener noreferrer\" target=\"_blank\">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</a></p><p><br></p><p>The Noma Guide to Fermentation:  Rene Redzepi &amp; David Zilber</p><p><br></p><p>Enjoy!</p><p>Thom</p>","author_name":"The Delicious Legacy"}