Seasoning the Seasons

Japanese people have a long history of eating tofu, a filling food that always goes well with a drink. It is made simply by grinding and cooking soybeans, before extracting and solidifying the soymilk. In the mountains, unique varieties of tofu emerged as a result of efforts to avoid wasting the precious beans. In an area of heavy winter snowfall, tofu plays an important part in an annual religious ceremony. We explore the secrets of tofu from across the islands of Japan.

Japan is a land covered with rugged mountains. For centuries there were many places that could only be reached by river routes. Often, the other side of the river can be seen but cannot be crossed without a boat. These rivers may be everyday routes for commuting, or a pathway to deities for pilgrims. Eventually, bridges were built, and the ferries disappeared at many places. In this episode of Seasoning the Seasons, we travel Japan, a country of rivers, in search of ferry boats.