Seasoning the Seasons · SEASON 4
Tsukemono: Japan's Pickled Soul Food
Episode 15 · 2015-10-05
- Documentary
Episode overview
Tsukemono is a simple food made by pickling vegetables and other ingredients in seasonings such as salt and vinegar. It started as a preserved food, and some are made by fermentation. It is never the main dish, but is an essential part of the Japanese diet. Every region has its own special tsukemono. Tsukemono can be enjoyed not only for its taste, but also for its flavor, color and the sound it makes when chewed. We take a journey of tsukemono around Japan.
Season 4 episodes
1. Tsugaru: Enduring Winter for the Hot Festival2015-01-07
2. Tosa: Land of Passionate People2015-01-14
3. The Gods of Japan: An Infinite World of Spirits2015-02-04
4. Aizu: Land of the Last Samurai2015-02-11
5. Yakushima: Island of Primeval Forests2015-03-04
6. Sanriku Railway: Back from the Brink2015-03-11
7. Nihonbashi: The Bridge at the Center of Japanese Commerce2015-04-05
8. The Shikoku Pilgrimage2015-04-12
9. Dewa Sanzan: Mystic Mountains of Prayers2015-05-03
10. Hakata Yamakasa: A Festival to Live For2015-06-01
11. A Sushi Tour Around Japan2015-06-06
12. Osaka: City of Waterways2015-06-13
13. Owara Kaze no Bon: A Festival to Calm the Wind Gods2015-08-03
14. The Kunisaki Peninsula: Mystical Festivals in a Spiritual Land2015-09-28
15. Tsukemono: Japan's Pickled Soul Food2015-10-05
16. Kanazawa: An Eternal Love of Beauty and Culture2015-10-12
17. Notsuke Peninsula: Harsh Winters and Rich Seas2015-11-23
18. Kinosaki Onsen: A Town of Hot Springs2015-12-07
