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Japan Thousand Years of Soup Stock
An Amazing food documentary about a thousand –year history of soup stock.
The soup stock is the fundamental essence in Japanese dishes, and kombu or sea Kelp, harvested in the northern sea of Hokkaido is known as the best ingredient for the stock. We introduce why northern sea of Hokkaido grows good quality kelp and how it was exported from Hokkaido to Okinawa, Kagoshima and even China.