《Not umami but kombu》

《Not umami but kombu》
《Not umami but kombu》
《Not umami but kombu》
《Not umami but kombu》
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Does it taste better with knowing its history? The beginning of kombu and how to harvest it; a story of fishermen

Before the Edo period, kombu was full of mystery. How did such full-of-mystery kombu become harvest-able, and widely spread? Once again, by looking into the history, the taste of today’s miso soup might change too.

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Profile

Taku Iida

Professor at National Museum of Ethnology, Professor at The Graduate University for Advanced Studies, SOKENDAI. Specialized in anthropology. Traveling around Japan and abroad, he has been learning from people involved with the sea. Primary research fields are Japan and Madagascar. Especially interested in acquisition and succession of fishing techniques. By getting involved with fishing and museums, he is widening his research subjects to cultural heritage, visual media, archives, and anthropology in recent years.

Movie by: Nobuyuki Mizutani（Jabalí Cinematógrafo）
Interviewed by: Takaki Matsumura

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