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Miso and other fermented foods are key to Japanese cuisine, a favorite of health-conscious foodies the world over. But increasing food diversity has led to a 40% decline in miso consumption over the last 20 years. This has prompted Hiraku Ogura, a self-proclaimed "fermentation designer," to produce animation and songs about microbial action, hold miso-making workshops, and showcase regional foods to explore the link between fermentation and Japanese culture. Join us for more on Face To Face.
