Have you heard about natto? Nukazuke pickles? Miso soup? These are all Japanese classic fermented dishes. In this episode, let's try sticky food in Shibuya, and cook miso soup in Chitosefunabashi!  ByFood host Emilie Lauer dives into the Japanese fermentation world, discovering the secret of this cuisine with Shirley, a fermented cooking queen.

Tabesugi

Fermentation Nation

For International Noodle Day (October 6th), we are talking about everyone’s favorite noodle dishes: Japanese ramen and instant noodles!  Join byFood host, Emilie Lauer, as she speaks with ramen enthusiast, Frank, who has eaten over 3000 bowls of ramen. Then, we hear about the history of Cup Noodles from Aoki-san, a PR representative at Nisshin Foods Group.

Noodle Fever

Japanese food has grown very popular overseas in the past decade and it is easy to find Japanese restaurants in big cities. But Japanese food isn’t only popular sushi and ramen. Let’s discover together more about Japanese food.

Welcome to Japan

Tabesugi means “overeating” in Japanese. It is a favorite pastime of ours at byFood.com, and we’re here to give listeners insights into Japanese culture, history, and people, through the lens of food. Tabesugi is brought to you by byFood.com, the one-stop platform for foodie travelers in Japan.

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Fermentation Nation

Noodle Fever

Welcome to Japan