Japanology Plus · SEASON 2
Kombu
Episode 32 · 2015-11-26
- Documentary
- Talk
Episode overview
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!
28 minutes
Season 2 episodes
1. Japanophiles: Bartholomeus Greb2015-01-08
2. Japanophiles: Ivan Vartanian2015-01-15
3. Japanophiles: Alex Bennett2015-01-22
4. The Seikan Tunnel2015-02-05
5. Snow Country2015-02-12
6. Comedy2015-02-19
7. Tokyo Metropolitan Expressway2015-04-02
8. A Season of Change2015-04-16
9. Waste and Recycling2015-04-23
10. Period Dramas2015-04-30
11. Weight Loss Industry2015-05-07
12. Dams2015-05-14
13. Izakaya2015-05-28
14. Craft Beer2015-06-04
15. Fermented Foods2015-06-11
16. Umbrellas2015-06-18
17. Job Hunting2015-06-25
18. Japanophiles: Amir Takahashi2015-07-09
19. The English Conversation Business2015-07-16
20. English at School2015-07-23
21. Shrine & Temple Carpenters2015-08-06
22. Bunraku2015-08-12
23. Kids' Summer Holidays2015-09-03
24. Swimming2015-09-10
25. Haunted Houses2015-09-17
26. Onsen2015-10-01
27. Japanophiles: Andrew Mancabelli2015-10-08
28. Cameras2015-10-15
29. Wrapping and Packaging2015-10-22
30. Tokyo Housing2015-11-12
31. Japanophiles: Adam Zgola2015-11-19
32. Kombu2015-11-26
33. Hotels and Inns2015-12-03
34. Tidying Up2015-12-10
35. Mt. Takao2015-12-17
