In the 13th century, a Japanese priest returned from a trip to China and settled in the small, coastal town of Yuasa in Japan’s Wakayama Prefecture. He brought with him several new skills that he had learned from the Chinese, including a process for making miso (a soybean paste). The liquid byproduct of this miso-making process was eventually adopted by the people of Yuasa as a condiment of its own—giving birth to what we know today as soy sauce.
See how Japanese soy sauce has been made for 750 years in this fascinating short film by Mile Nagaoka.
PS: As a result of the natural fermentation process, typical Japanese soy sauce usually has a certain amount of alcohol in it.
Video credit: NatGeo
Images credit: Epicurious
Photographer Matthieu Paley travels to the Hunza Valley in northern Pakistan where evening meals are a celebration not to be missed, with an assortment of chai and chapatis sprinkled with apricot oil.
Video credit: NatGeo
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Video credit: Bon Appetit
Eat your peas! It’s the easiest way to fight climate change.
This is the fourth episode of Climate Lab, a six-part series produced by the University of California in partnership with Vox. Hosted by Emmy-nominated conservation scientist Dr. M. Sanjayan, the videos explore the surprising elements of our lives that contribute to climate change and the groundbreaking work being done to fight back.
Featuring conversations with experts, scientists, thought leaders and activists, the series takes what can seem like an overwhelming problem and breaks it down into manageable parts: from clean energy to food waste, religion to smartphones. Sanjayan is an alum of UC Santa Cruz and a Visiting Researcher at UCLA.
Video credit: VOX
Tea is the second most consumed beverage in the world after water – and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe. Where did this beverage originate, and how did it become so popular? Shunan Teng details tea’s long history.
Credit: TED-Ed, Shunan Teng, and Steff Lee