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Special Lessons In this series, today's successful men and women in their respective fields visit the schools they attended in their youths to enthusiastically talk to today's children about the roads they took to become what they are today. Microorganisms, Macro Power! DC119905
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 ©NHK |
･NHK ･42 min. ･M/E & English Version |
Prof. Takeo Koizumi is a Japan's pre-eminent fermentologist. Prof. Koizumi encourages the children to overcome any initial revulsion and enjoy the wonders of the fermentation process, explaining that microorganisms are responsible for this and such traditional Japanese delicacies as kusaya (smelly fish) and fermented mackerel. Together, he and the children make natto (fermented soy beans), yogurt, and ama-zake (a form of sweet sake). Ultimately, they ponder new ways in which microorganisms may serve people in the future. |
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