2.Why Is the ‘Mona Lisa’ So Famous?
3.Pounding Mochi with the Fastest Mochi Maker in Japan
4.Candy Craftsmanship: Korea's First Family of a Classic Confection
5.Cultivating Japan’s Rare White Strawberry
6.Japan’s DJ Monk Spins the Holiest Beats
7.The Chef Serving Soul Food With Pride
8.The Festival of Glowing Giants
9.Fake Food, Real Art: Crafting Display Delicacies
10.Big Heads Mean Business: Welcome to Mascot School
11.Move and Groove to Colombia’s Music Sensation
12.Chronicling Fatherhood on YouTube
13.Dancing Off the Streets to Stardom
14.35 Generations of Brewing Korea’s Hanega Vinegar
15.Japan’s Post Box Under the Sea
16.Sumo Soup: Living Large With Chanko Nabe
17.A Spirited Journey to Kyoto’s Most Isolated Restaurant
18.Keeping the Japanese Art of Candy Sculpting Alive
19.The Wasabi You Eat Probably Isn’t Wasabi
20.Inside Japan’s Only All-Female Sushi House
21.Perfecting Japan's Seasonal Sweets Through Six Generations
22.The Chicken and the Egg: Mastering Japan’s Original Comfort Food
23.These Bento Boxes Are Too Cute to Eat (Almost)
24.The Animal Sculptures Giving New Life to Recycled Paper
25.All Hail Tokyo’s Robot Queen!
Tadaaki Kuramato is a brewmaster. But he doesn’t brew beer—Kuramato cultivates a special black vinegar called kurozu at the Sakamoto Kurozu brewery in Japan. It’s made with rice malt, steamed rice and groundwater. And like a fine wine, this fine vinegar is aged. It’s Kuramato’s job to carefully look after 52,000 clay vases full of fermenting kurozu, all aspiring to perfection. The longer the vinegar ferments, the darker it becomes, and the smoother it tastes. It’s also known to have health benefits.
This Great Big Story was inspired by Genesis.
20 videos | 69 min
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