WEBVTT 00:00:00.000 --> 00:00:02.110 align:middle line:90% 00:00:02.110 --> 00:00:04.340 align:middle line:84% SPEAKER 1: Visiting with Huell Howser 00:00:04.340 --> 00:00:06.340 align:middle line:84% is made possible through a generous grant 00:00:06.340 --> 00:00:08.740 align:middle line:84% from the Ralph M. Parsons Foundation. 00:00:08.740 --> 00:00:10.947 align:middle line:90% 00:00:10.947 --> 00:00:12.530 align:middle line:84% HUELL HOWSER: Good morning, everybody. 00:00:12.530 --> 00:00:13.540 align:middle line:90% I'm Huell Howser. 00:00:13.540 --> 00:00:15.590 align:middle line:90% And here we are in Baldwin Park. 00:00:15.590 --> 00:00:17.620 align:middle line:84% And as we were setting up to do-- 00:00:17.620 --> 00:00:19.300 align:middle line:84% to start our program, these fellows 00:00:19.300 --> 00:00:21.610 align:middle line:84% came over and introduced themselves to us. 00:00:21.610 --> 00:00:22.360 align:middle line:90% What's your name? 00:00:22.360 --> 00:00:23.820 align:middle line:90% HECTOR PINTO: Hector Pinto. 00:00:23.820 --> 00:00:25.240 align:middle line:90% LOUIS ORDONEZ: Louis Ordonez. 00:00:25.240 --> 00:00:26.230 align:middle line:90% DIEGO ORDONEZ: Diego Ordonez. 00:00:26.230 --> 00:00:27.980 align:middle line:84% HUELL HOWSER: And what don't you come over 00:00:27.980 --> 00:00:29.234 align:middle line:90% here tell us about, fellas? 00:00:29.234 --> 00:00:31.150 align:middle line:84% LOUIS ORDONEZ: Well, we were just walking out. 00:00:31.150 --> 00:00:32.159 align:middle line:90% And we seen you. 00:00:32.159 --> 00:00:33.700 align:middle line:90% And we approached you. 00:00:33.700 --> 00:00:36.100 align:middle line:84% We know you come out on TV, so we want to say hello. 00:00:36.100 --> 00:00:38.430 align:middle line:84% HUELL HOWSER: Yeah, and what is your business here? 00:00:38.430 --> 00:00:39.930 align:middle line:84% LOUIS ORDONEZ: We manufacture sofas. 00:00:39.930 --> 00:00:42.090 align:middle line:84% HUELL HOWSER: You manufacture sofas out here. 00:00:42.090 --> 00:00:43.579 align:middle line:84% What's the brand name of the sofa? 00:00:43.579 --> 00:00:46.120 align:middle line:84% LOUIS ORDONEZ: The name of the company is PFC Furniture, sir. 00:00:46.120 --> 00:00:47.320 align:middle line:84% HUELL HOWSER: And it looks to me like, 00:00:47.320 --> 00:00:49.210 align:middle line:84% from looking at all these sofa frames 00:00:49.210 --> 00:00:51.044 align:middle line:84% out here, that you're turning out to sofas. 00:00:51.044 --> 00:00:52.210 align:middle line:90% HECTOR PINTO: Well, they do. 00:00:52.210 --> 00:00:54.370 align:middle line:84% I supply them with their storage equipment. 00:00:54.370 --> 00:00:56.440 align:middle line:84% We do mezzanines, racks, shelving. 00:00:56.440 --> 00:00:58.475 align:middle line:84% And I go back with them quite a few years. 00:00:58.475 --> 00:00:59.350 align:middle line:90% HUELL HOWSER: Really? 00:00:59.350 --> 00:01:01.797 align:middle line:84% HECTOR PINTO: And they started with a small building 00:01:01.797 --> 00:01:02.380 align:middle line:90% in the corner. 00:01:02.380 --> 00:01:03.730 align:middle line:84% And now they got the whole street. 00:01:03.730 --> 00:01:04.330 align:middle line:90% HUELL HOWSER: Wow, I know. 00:01:04.330 --> 00:01:05.580 align:middle line:90% You look very prosperous here. 00:01:05.580 --> 00:01:06.830 align:middle line:90% HECTOR PINTO: Well, thank you. 00:01:06.830 --> 00:01:08.934 align:middle line:84% HUELL HOWSER: You're obviously the management side 00:01:08.934 --> 00:01:09.600 align:middle line:90% of the business. 00:01:09.600 --> 00:01:11.420 align:middle line:84% You're not actually making the sofas yourself. 00:01:11.420 --> 00:01:12.920 align:middle line:84% LOUIS ORDONEZ: We don't make them ourselves, no. 00:01:12.920 --> 00:01:14.669 align:middle line:84% HUELL HOWSER: Yeah, you got somebody else. 00:01:14.669 --> 00:01:16.150 align:middle line:90% Yeah, they're the bosses now. 00:01:16.150 --> 00:01:17.530 align:middle line:90% Well, nice to meet you all. 00:01:17.530 --> 00:01:18.240 align:middle line:84% LOUIS ORDONEZ: Pleasure meeting you. 00:01:18.240 --> 00:01:20.073 align:middle line:84% HUELL HOWSER: Unfortunately, we are not here 00:01:20.073 --> 00:01:22.510 align:middle line:90% to do a story about sofas. 00:01:22.510 --> 00:01:25.090 align:middle line:84% We're going to do a story over here, across the street. 00:01:25.090 --> 00:01:27.107 align:middle line:84% Do you know what they make over there? 00:01:27.107 --> 00:01:27.940 align:middle line:90% LOUIS ORDONEZ: Food. 00:01:27.940 --> 00:01:30.945 align:middle line:84% HUELL HOWSER: Food-- see, we like that food stuff. 00:01:30.945 --> 00:01:32.770 align:middle line:90% Enough of the sofa stuff. 00:01:32.770 --> 00:01:33.724 align:middle line:90% Nice to meet you all. 00:01:33.724 --> 00:01:34.640 align:middle line:90% ALL: Nice meeting you. 00:01:34.640 --> 00:01:35.065 align:middle line:90% HUELL HOWSER: See you later. 00:01:35.065 --> 00:01:36.010 align:middle line:90% HECTOR PINTO: Have a great day. 00:01:36.010 --> 00:01:37.634 align:middle line:84% HUELL HOWSER: Yeah, we've come out here 00:01:37.634 --> 00:01:40.960 align:middle line:84% to do a program, another one of our food shows, 00:01:40.960 --> 00:01:45.340 align:middle line:84% about a food that is very popular in a certain culture. 00:01:45.340 --> 00:01:46.890 align:middle line:84% We're going to learn all about it. 00:01:46.890 --> 00:01:49.220 align:middle line:84% It's inside this business right here, 00:01:49.220 --> 00:01:51.820 align:middle line:84% this building right here, Miyako-- 00:01:51.820 --> 00:01:54.820 align:middle line:90% Miyoko Oriental Foods. 00:01:54.820 --> 00:01:57.880 align:middle line:84% We're going to go inside and find out what's going on. 00:01:57.880 --> 00:02:01.670 align:middle line:90% 00:02:01.670 --> 00:02:02.900 align:middle line:90% Good morning. 00:02:02.900 --> 00:02:03.970 align:middle line:90% How are you doing? 00:02:03.970 --> 00:02:05.636 align:middle line:84% Welcome to Miyako Oriental Foods. 00:02:05.636 --> 00:02:06.760 align:middle line:90% HUELL HOWSER: Your name is? 00:02:06.760 --> 00:02:08.199 align:middle line:84% TERRY SHIMIZU: My name in Terry Shimizu. 00:02:08.199 --> 00:02:09.310 align:middle line:84% HUELL HOWSER: Nice to meet you, sir. 00:02:09.310 --> 00:02:09.460 align:middle line:90% TERRY SHIMIZU: Nice to meet you. 00:02:09.460 --> 00:02:11.210 align:middle line:84% HUELL HOWSER: You know, we met some people 00:02:11.210 --> 00:02:12.470 align:middle line:90% across the way who make sofas. 00:02:12.470 --> 00:02:14.590 align:middle line:84% TERRY SHIMIZU: Oh, we are making a miso. 00:02:14.590 --> 00:02:16.880 align:middle line:90% And also, Joe is waiting. 00:02:16.880 --> 00:02:18.880 align:middle line:90% He is making miso soup for you. 00:02:18.880 --> 00:02:20.350 align:middle line:90% HUELL HOWSER: Miso soup-- 00:02:20.350 --> 00:02:23.740 align:middle line:84% so that's what it is that you make here is miso. 00:02:23.740 --> 00:02:24.670 align:middle line:90% TERRY SHIMIZU: Yes. 00:02:24.670 --> 00:02:25.450 align:middle line:90% HUELL HOWSER: Good morning. 00:02:25.450 --> 00:02:26.352 align:middle line:90% JOE: Good morning. 00:02:26.352 --> 00:02:27.685 align:middle line:90% HUELL HOWSER: How are you doing? 00:02:27.685 --> 00:02:28.184 align:middle line:90% JOE: Good. 00:02:28.184 --> 00:02:29.560 align:middle line:90% HUELL HOWSER: Your name is? 00:02:29.560 --> 00:02:30.394 align:middle line:90% JOE: My name is Joe. 00:02:30.394 --> 00:02:31.976 align:middle line:84% HUELL HOWSER: And look at this, Louie. 00:02:31.976 --> 00:02:33.610 align:middle line:84% What is it you're making up over here? 00:02:33.610 --> 00:02:35.350 align:middle line:84% JOE: This is a typical miso soup. 00:02:35.350 --> 00:02:38.200 align:middle line:84% What we do is we boil the water and add something. 00:02:38.200 --> 00:02:40.192 align:middle line:84% Today we add some vegetables in here. 00:02:40.192 --> 00:02:40.900 align:middle line:90% HUELL HOWSER: OK. 00:02:40.900 --> 00:02:43.180 align:middle line:90% JOE: And we drop some-- 00:02:43.180 --> 00:02:45.160 align:middle line:84% basically stirring the miso soup-- 00:02:45.160 --> 00:02:48.429 align:middle line:84% miso into the soup so we dissolve the miso. 00:02:48.429 --> 00:02:49.720 align:middle line:90% And it becomes an instant soup. 00:02:49.720 --> 00:02:52.220 align:middle line:84% HUELL HOWSER: So wait a minute, this is the miso, right here? 00:02:52.220 --> 00:02:53.350 align:middle line:84% JOE: This is the miso right here, yes. 00:02:53.350 --> 00:02:55.360 align:middle line:84% HUELL HOWSER: And this is the miso soup-- 00:02:55.360 --> 00:02:55.990 align:middle line:90% JOE: Yes. 00:02:55.990 --> 00:02:56.680 align:middle line:90% HUELL HOWSER: --underneath? 00:02:56.680 --> 00:02:57.340 align:middle line:90% JOE: Yes. 00:02:57.340 --> 00:03:03.010 align:middle line:84% HUELL HOWSER: OK, now miso soup is what most Americans have 00:03:03.010 --> 00:03:05.590 align:middle line:90% had in relationship to miso. 00:03:05.590 --> 00:03:07.055 align:middle line:84% That's the way we know miso, right? 00:03:07.055 --> 00:03:07.930 align:middle line:90% JOE: I think so, yes. 00:03:07.930 --> 00:03:10.930 align:middle line:90% That's basically all they know. 00:03:10.930 --> 00:03:14.080 align:middle line:84% But miso, even in Japan, is mostly 00:03:14.080 --> 00:03:15.640 align:middle line:90% used for making miso soup. 00:03:15.640 --> 00:03:19.440 align:middle line:84% HUELL HOWSER: OK, now how else is it used in Japan? 00:03:19.440 --> 00:03:20.670 align:middle line:90% JOE: Well, there's a lot of-- 00:03:20.670 --> 00:03:22.840 align:middle line:84% miso is such a versatile seasoning. 00:03:22.840 --> 00:03:25.620 align:middle line:84% So it could be used as a condiment seasoning, 00:03:25.620 --> 00:03:32.550 align:middle line:84% as an ingredient to making such as a barbecue sauce or a dip, 00:03:32.550 --> 00:03:33.612 align:middle line:90% even a sour cream dip. 00:03:33.612 --> 00:03:34.320 align:middle line:90% HUELL HOWSER: OK. 00:03:34.320 --> 00:03:35.970 align:middle line:84% And didn't you tell me-- or didn't 00:03:35.970 --> 00:03:39.840 align:middle line:84% I hear-- that people drank miso the same way we would 00:03:39.840 --> 00:03:42.600 align:middle line:90% drink coffee in this country? 00:03:42.600 --> 00:03:45.210 align:middle line:84% JOE: Normally, in the morning, if you-- 00:03:45.210 --> 00:03:47.900 align:middle line:84% people in Japan can usually substitute 00:03:47.900 --> 00:03:51.150 align:middle line:84% miso instead of drinking coffee, because it 00:03:51.150 --> 00:03:52.319 align:middle line:90% alkalizes your bloodstream. 00:03:52.319 --> 00:03:53.610 align:middle line:90% It's really good for your body. 00:03:53.610 --> 00:03:57.030 align:middle line:84% Because it-- in case of coffee, you 00:03:57.030 --> 00:03:59.650 align:middle line:84% get a quick jolt of sugar and quick energy. 00:03:59.650 --> 00:04:01.260 align:middle line:84% But then there's a letdown period. 00:04:01.260 --> 00:04:03.090 align:middle line:90% But miso keeps you energized-- 00:04:03.090 --> 00:04:03.670 align:middle line:84% HUELL HOWSER: It stays with you-- 00:04:03.670 --> 00:04:04.230 align:middle line:90% JOE: --all day long. 00:04:04.230 --> 00:04:04.580 align:middle line:90% HUELL HOWSER: --all day. 00:04:04.580 --> 00:04:04.800 align:middle line:90% JOE: Yes. 00:04:04.800 --> 00:04:06.174 align:middle line:84% HUELL HOWSER: All right, now, can 00:04:06.174 --> 00:04:08.040 align:middle line:84% we pour just a little bit of this miso 00:04:08.040 --> 00:04:10.190 align:middle line:90% out so we can get a look at-- 00:04:10.190 --> 00:04:12.310 align:middle line:84% or I guess we just ladle it out, don't we? 00:04:12.310 --> 00:04:12.810 align:middle line:90% JOE: Yes. 00:04:12.810 --> 00:04:15.120 align:middle line:84% HUELL HOWSER: How do we get it in here? 00:04:15.120 --> 00:04:17.240 align:middle line:84% JOE: We just have to stir this up a little bit. 00:04:17.240 --> 00:04:17.740 align:middle line:90% Because-- 00:04:17.740 --> 00:04:18.480 align:middle line:84% HUELL HOWSER: Look at this, Louie. 00:04:18.480 --> 00:04:19.521 align:middle line:90% This is very interesting. 00:04:19.521 --> 00:04:20.760 align:middle line:90% JOE: --miso tends to settle. 00:04:20.760 --> 00:04:23.545 align:middle line:84% So before you scoop it up, you need to stir it a little bit. 00:04:23.545 --> 00:04:24.420 align:middle line:90% HUELL HOWSER: Mm-hmm. 00:04:24.420 --> 00:04:25.880 align:middle line:90% JOE: And then you can-- 00:04:25.880 --> 00:04:27.880 align:middle line:84% HUELL HOWSER: Oh, just put it right in the bowl. 00:04:27.880 --> 00:04:28.380 align:middle line:90% Here we go. 00:04:28.380 --> 00:04:30.205 align:middle line:84% JOE: Put some vegetables in the soup. 00:04:30.205 --> 00:04:34.230 align:middle line:84% HUELL HOWSER: Ah, now that's the way most of us 00:04:34.230 --> 00:04:36.140 align:middle line:90% have been exposed to miso-- 00:04:36.140 --> 00:04:37.390 align:middle line:90% JOE: In a Japanese restaurant. 00:04:37.390 --> 00:04:38.640 align:middle line:90% HUELL HOWSER: --is miso soup. 00:04:38.640 --> 00:04:41.095 align:middle line:84% When I go to my favorite sushi restaurant or whatever-- 00:04:41.095 --> 00:04:43.470 align:middle line:84% JOE: You might not see these kind of vegetables in there, 00:04:43.470 --> 00:04:45.140 align:middle line:84% but this is a Western-style miso soup. 00:04:45.140 --> 00:04:45.510 align:middle line:90% HUELL HOWSER: Right. 00:04:45.510 --> 00:04:47.926 align:middle line:84% JOE: We added-- you can add whatever ingredients you want. 00:04:47.926 --> 00:04:50.780 align:middle line:84% And today, this is an American-style miso soup. 00:04:50.780 --> 00:04:51.513 align:middle line:90% HUELL HOWSER: OK. 00:04:51.513 --> 00:04:52.846 align:middle line:90% So it's kind of cross-cultural-- 00:04:52.846 --> 00:04:53.512 align:middle line:90% JOE: Yes, it is. 00:04:53.512 --> 00:04:54.670 align:middle line:90% HUELL HOWSER: --miso soup. 00:04:54.670 --> 00:04:56.669 align:middle line:84% And what we've got here, Louie-- look over here. 00:04:56.669 --> 00:04:58.170 align:middle line:84% We've got a little display set up, 00:04:58.170 --> 00:05:01.950 align:middle line:84% of all the different ways that miso is used in, 00:05:01.950 --> 00:05:05.160 align:middle line:84% what, kind of barbecue sauce and-- 00:05:05.160 --> 00:05:08.520 align:middle line:84% JOE: There's dressings, there's sauces, 00:05:08.520 --> 00:05:11.640 align:middle line:84% and you know, all kinds of products 00:05:11.640 --> 00:05:13.444 align:middle line:90% from Japan such as ramens-- 00:05:13.444 --> 00:05:14.610 align:middle line:90% HUELL HOWSER: That use miso? 00:05:14.610 --> 00:05:15.120 align:middle line:90% JOE: --some soups. 00:05:15.120 --> 00:05:15.810 align:middle line:90% Yes. 00:05:15.810 --> 00:05:19.920 align:middle line:84% HUELL HOWSER: OK, now see, we don't know what miso is. 00:05:19.920 --> 00:05:22.260 align:middle line:84% You've got a little-- the whole-- 00:05:22.260 --> 00:05:24.910 align:middle line:84% this is too complicated to go into right now. 00:05:24.910 --> 00:05:27.270 align:middle line:84% But this is the whole process of how 00:05:27.270 --> 00:05:31.020 align:middle line:84% you make miso and all the stuff that's inside of miso. 00:05:31.020 --> 00:05:35.310 align:middle line:84% What we're going to do is actually take a tour 00:05:35.310 --> 00:05:39.490 align:middle line:84% and see how miso is made from start to finish. 00:05:39.490 --> 00:05:41.505 align:middle line:84% And then we're going to go to a restaurant-- 00:05:41.505 --> 00:05:42.252 align:middle line:90% JOE: Yes. 00:05:42.252 --> 00:05:43.710 align:middle line:84% HUELL HOWSER: --and eat some miso-- 00:05:43.710 --> 00:05:46.860 align:middle line:84% not that I don't think your soup looks good. 00:05:46.860 --> 00:05:47.664 align:middle line:90% But-- 00:05:47.664 --> 00:05:48.330 align:middle line:90% JOE: It is good. 00:05:48.330 --> 00:05:49.710 align:middle line:84% HUELL HOWSER: We're going to go to a restaurant 00:05:49.710 --> 00:05:52.200 align:middle line:84% and have some restaurant miso soup too, right? 00:05:52.200 --> 00:05:52.990 align:middle line:90% JOE: Sounds great. 00:05:52.990 --> 00:05:53.520 align:middle line:90% HUELL HOWSER: All right. 00:05:53.520 --> 00:05:54.480 align:middle line:90% And this is it. 00:05:54.480 --> 00:05:59.940 align:middle line:84% This is what it all is going to end up being, miso soup. 00:05:59.940 --> 00:06:01.290 align:middle line:90% It's full of miso. 00:06:01.290 --> 00:06:04.590 align:middle line:84% And that's what we're here to research today. 00:06:04.590 --> 00:06:09.590 align:middle line:84% What is miso, and how is it made? 00:06:09.590 --> 00:06:12.550 align:middle line:84% OK, here we are in the plant area 00:06:12.550 --> 00:06:14.720 align:middle line:84% now where they actually make the miso. 00:06:14.720 --> 00:06:15.430 align:middle line:90% JOE: This is it. 00:06:15.430 --> 00:06:16.971 align:middle line:84% HUELL HOWSER: This is it, right here. 00:06:16.971 --> 00:06:19.939 align:middle line:84% You've got us outfitted in these ridiculous-looking hats, 00:06:19.939 --> 00:06:21.730 align:middle line:84% but I guess we have to wear them, don't we? 00:06:21.730 --> 00:06:22.690 align:middle line:90% JOE: Yes, we have to. 00:06:22.690 --> 00:06:24.070 align:middle line:84% HUELL HOWSER: It's all part of the health requirements-- 00:06:24.070 --> 00:06:24.430 align:middle line:90% JOE: It is. 00:06:24.430 --> 00:06:26.221 align:middle line:84% HUELL HOWSER: --in the state of California. 00:06:26.221 --> 00:06:29.650 align:middle line:84% JOE: It keeps the miso in a healthy-- and free 00:06:29.650 --> 00:06:31.760 align:middle line:84% of all of the bad things that go into it. 00:06:31.760 --> 00:06:34.093 align:middle line:84% HUELL HOWSER: Yeah, we don't want any human hair falling 00:06:34.093 --> 00:06:34.940 align:middle line:90% in that miso, do we? 00:06:34.940 --> 00:06:37.120 align:middle line:90% OK, here we go. 00:06:37.120 --> 00:06:38.197 align:middle line:90% Come on through, Louie. 00:06:38.197 --> 00:06:41.400 align:middle line:90% 00:06:41.400 --> 00:06:46.080 align:middle line:84% OK, now tell us what we're seeing right now. 00:06:46.080 --> 00:06:48.750 align:middle line:84% JOE: This is the main production area. 00:06:48.750 --> 00:06:51.120 align:middle line:90% And it's divided into two parts. 00:06:51.120 --> 00:06:52.590 align:middle line:90% This part is where-- 00:06:52.590 --> 00:06:54.780 align:middle line:84% there's basically two ingredients, the soybeans 00:06:54.780 --> 00:06:57.240 align:middle line:84% and the rice, that goes into the miso. 00:06:57.240 --> 00:06:59.370 align:middle line:84% HUELL HOWSER: Soy beans and rice? 00:06:59.370 --> 00:07:00.360 align:middle line:90% JOE: Yes. 00:07:00.360 --> 00:07:04.300 align:middle line:84% And this part is where we steam the rice. 00:07:04.300 --> 00:07:08.030 align:middle line:84% And over there, you see a huge pressure cooker, 00:07:08.030 --> 00:07:10.250 align:middle line:90% where we boil the soybeans. 00:07:10.250 --> 00:07:12.610 align:middle line:84% HUELL HOWSER: OK, can we take a look at the soybeans? 00:07:12.610 --> 00:07:13.274 align:middle line:90% JOE: Yes. 00:07:13.274 --> 00:07:16.558 align:middle line:84% HUELL HOWSER: Oh boy, now what is this right here? 00:07:16.558 --> 00:07:21.450 align:middle line:84% JOE: Well, this is a product that is really to be aged. 00:07:21.450 --> 00:07:24.840 align:middle line:84% It's a product that the soybeans and the rice 00:07:24.840 --> 00:07:26.380 align:middle line:90% have already been combined. 00:07:26.380 --> 00:07:29.180 align:middle line:84% And it's going to be packaged so that it'll 00:07:29.180 --> 00:07:30.610 align:middle line:90% go into the aging room. 00:07:30.610 --> 00:07:31.985 align:middle line:84% HUELL HOWSER: All right, so we're 00:07:31.985 --> 00:07:34.285 align:middle line:84% getting ahead of ourselves looking at this, aren't we? 00:07:34.285 --> 00:07:36.120 align:middle line:90% All right, so where is the-- 00:07:36.120 --> 00:07:37.220 align:middle line:90% where is the soybean? 00:07:37.220 --> 00:07:40.087 align:middle line:90% 00:07:40.087 --> 00:07:41.045 align:middle line:90% JOE: Please be careful. 00:07:41.045 --> 00:07:42.383 align:middle line:90% If you can step up here-- 00:07:42.383 --> 00:07:43.091 align:middle line:90% HUELL HOWSER: OK. 00:07:43.091 --> 00:07:46.859 align:middle line:90% 00:07:46.859 --> 00:07:50.940 align:middle line:84% Oh, OK, there are the soybeans right there. 00:07:50.940 --> 00:07:53.990 align:middle line:84% JOE: Yes, these are-- this is a really big pressure cooker, 00:07:53.990 --> 00:07:55.520 align:middle line:90% even by Japanese standards. 00:07:55.520 --> 00:07:59.404 align:middle line:90% And we boil the soybeans. 00:07:59.404 --> 00:08:00.570 align:middle line:90% And this is what's come out. 00:08:00.570 --> 00:08:01.950 align:middle line:90% It's pretty hot right now. 00:08:01.950 --> 00:08:04.340 align:middle line:84% HUELL HOWSER: They're hot raw soy-- well, they're not raw 00:08:04.340 --> 00:08:05.090 align:middle line:90% anymore, are they? 00:08:05.090 --> 00:08:06.580 align:middle line:90% JOE: No, they're cooked. 00:08:06.580 --> 00:08:07.870 align:middle line:90% It's been cooked. 00:08:07.870 --> 00:08:10.241 align:middle line:84% And right now, it's going through a cooling process. 00:08:10.241 --> 00:08:11.740 align:middle line:84% Right near, it's cooling right here. 00:08:11.740 --> 00:08:12.250 align:middle line:90% HUELL HOWSER: Goes through here. 00:08:12.250 --> 00:08:13.000 align:middle line:90% Then it goes over. 00:08:13.000 --> 00:08:15.040 align:middle line:84% We got an assembly line over here. 00:08:15.040 --> 00:08:17.460 align:middle line:90% Oh, there it is being ground up. 00:08:17.460 --> 00:08:17.960 align:middle line:90% JOE: Yes 00:08:17.960 --> 00:08:20.620 align:middle line:84% HUELL HOWSER: It looks like hamburger meat coming out 00:08:20.620 --> 00:08:21.918 align:middle line:90% of there. 00:08:21.918 --> 00:08:25.341 align:middle line:90% And it goes all the way up here. 00:08:25.341 --> 00:08:27.210 align:middle line:84% JOE: To the mixing area, where it 00:08:27.210 --> 00:08:30.030 align:middle line:90% gets mixed with fermented rice. 00:08:30.030 --> 00:08:32.880 align:middle line:84% The soybeans have actually been cooked this morning, 00:08:32.880 --> 00:08:35.242 align:middle line:84% but the rice has been prepared for almost two days 00:08:35.242 --> 00:08:36.450 align:middle line:90% now before it comes out here. 00:08:36.450 --> 00:08:37.250 align:middle line:90% HUELL HOWSER: Oh, wait a minute. 00:08:37.250 --> 00:08:38.240 align:middle line:90% Look over here, Louie. 00:08:38.240 --> 00:08:41.159 align:middle line:90% Here is the other assembly line. 00:08:41.159 --> 00:08:42.440 align:middle line:90% This is the rice. 00:08:42.440 --> 00:08:43.760 align:middle line:90% This is the rice coming up. 00:08:43.760 --> 00:08:46.341 align:middle line:84% This is the koji, which is the fermented rice. 00:08:46.341 --> 00:08:48.840 align:middle line:84% HUELL HOWSER: So we've got one assembly line with soybeans-- 00:08:48.840 --> 00:08:49.740 align:middle line:90% JOE: Cooked soybeans. 00:08:49.740 --> 00:08:52.390 align:middle line:84% HUELL HOWSER: --one assembly line with steamed rice. 00:08:52.390 --> 00:08:54.960 align:middle line:84% JOE: Steamed, fermented rice, yes. 00:08:54.960 --> 00:08:57.590 align:middle line:90% HUELL HOWSER: Oh my gosh. 00:08:57.590 --> 00:09:03.380 align:middle line:84% Now this is the soybean and the rice mixed together. 00:09:03.380 --> 00:09:05.870 align:middle line:84% JOE: Yeah, we also add some sea salt to it. 00:09:05.870 --> 00:09:08.270 align:middle line:84% And now what he's doing is he's making sure 00:09:08.270 --> 00:09:10.318 align:middle line:84% that there's no air pockets in there 00:09:10.318 --> 00:09:14.710 align:middle line:84% so that there's a consistency when the aging process is done. 00:09:14.710 --> 00:09:17.150 align:middle line:90% HUELL HOWSER: Wow. 00:09:17.150 --> 00:09:18.275 align:middle line:90% Look at this. 00:09:18.275 --> 00:09:24.533 align:middle line:84% This is-- it's got kind of a smell to it too. 00:09:24.533 --> 00:09:26.800 align:middle line:90% JOE: Yes. 00:09:26.800 --> 00:09:29.590 align:middle line:84% HUELL HOWSER: Smells like soybeans and rice. 00:09:29.590 --> 00:09:32.810 align:middle line:84% JOE: You have to wait till it's finished again so that it has 00:09:32.810 --> 00:09:34.686 align:middle line:90% that natural soybean flavor. 00:09:34.686 --> 00:09:36.995 align:middle line:84% TERRY SHIMIZU: Could we give him a sample? 00:09:36.995 --> 00:09:39.120 align:middle line:84% HUELL HOWSER: You mean I could-- can I eat a piece? 00:09:39.120 --> 00:09:40.000 align:middle line:90% TERRY SHIMIZU: Sure. 00:09:40.000 --> 00:09:41.375 align:middle line:84% HUELL HOWSER: You can eat it now? 00:09:41.375 --> 00:09:41.916 align:middle line:90% JOE: Sure. 00:09:41.916 --> 00:09:43.374 align:middle line:84% HUELL HOWSER: Well, let me have a-- 00:09:43.374 --> 00:09:44.637 align:middle line:90% I shouldn't reach in the-- 00:09:44.637 --> 00:09:48.840 align:middle line:90% 00:09:48.840 --> 00:09:49.940 align:middle line:90% how do I get a piece out? 00:09:49.940 --> 00:09:54.024 align:middle line:90% I don't want to put my hand in? 00:09:54.024 --> 00:09:55.506 align:middle line:84% TERRY SHIMIZU: It's only a little. 00:09:55.506 --> 00:09:56.647 align:middle line:90% It's very salty. 00:09:56.647 --> 00:09:57.480 align:middle line:90% HUELL HOWSER: Salty? 00:09:57.480 --> 00:09:59.220 align:middle line:90% TERRY SHIMIZU: Yes. 00:09:59.220 --> 00:10:00.428 align:middle line:90% HUELL HOWSER: Is this cooked? 00:10:00.428 --> 00:10:02.920 align:middle line:84% TERRY SHIMIZU: It's [INAUDIBLE] miso, so it's very salty. 00:10:02.920 --> 00:10:07.280 align:middle line:84% After the fermentation, taste is very mild and very tasty. 00:10:07.280 --> 00:10:13.944 align:middle line:90% 00:10:13.944 --> 00:10:15.460 align:middle line:90% HUELL HOWSER: It's very salty. 00:10:15.460 --> 00:10:16.460 align:middle line:90% TERRY SHIMIZU: Yes. 00:10:16.460 --> 00:10:20.270 align:middle line:84% So after, I can show you the miso. 00:10:20.270 --> 00:10:23.296 align:middle line:84% HUELL HOWSER: Why are you having me eat it now? 00:10:23.296 --> 00:10:25.870 align:middle line:84% TERRY SHIMIZU: Well, you know, fermentation 00:10:25.870 --> 00:10:29.600 align:middle line:90% is how to make flavor. 00:10:29.600 --> 00:10:32.270 align:middle line:84% HUELL HOWSER: So you're having me taste it now 00:10:32.270 --> 00:10:35.510 align:middle line:84% so I'll see how much better it tastes 00:10:35.510 --> 00:10:38.189 align:middle line:90% after you get through aging it. 00:10:38.189 --> 00:10:39.730 align:middle line:84% JOE: I think that's the general idea. 00:10:39.730 --> 00:10:41.438 align:middle line:84% HUELL HOWSER: Don't take this personally, 00:10:41.438 --> 00:10:43.560 align:middle line:90% but this is terrible. 00:10:43.560 --> 00:10:47.046 align:middle line:84% JOE: Well, this is not a finished product. 00:10:47.046 --> 00:10:48.670 align:middle line:90% There, why don't you eat it? 00:10:48.670 --> 00:10:51.286 align:middle line:84% TERRY SHIMIZU: Well, OK, let me try. 00:10:51.286 --> 00:10:54.530 align:middle line:90% It's good. 00:10:54.530 --> 00:10:57.166 align:middle line:84% HUELL HOWSER: All right, now we're going-- 00:10:57.166 --> 00:10:59.090 align:middle line:90% oh, it's a tight fit back here. 00:10:59.090 --> 00:11:00.290 align:middle line:90% Where are we going? 00:11:00.290 --> 00:11:03.230 align:middle line:84% JOE: We're going to show you the actual place where 00:11:03.230 --> 00:11:06.110 align:middle line:90% we ferment the-- 00:11:06.110 --> 00:11:07.880 align:middle line:90% make the rice koji. 00:11:07.880 --> 00:11:12.590 align:middle line:84% Koji is a rice which has been inoculated with koji starter. 00:11:12.590 --> 00:11:17.450 align:middle line:84% And so it has that mold added, which makes the miso. 00:11:17.450 --> 00:11:18.925 align:middle line:84% This is the key ingredient to miso. 00:11:18.925 --> 00:11:20.300 align:middle line:84% HUELL HOWSER: So this is the rice 00:11:20.300 --> 00:11:22.430 align:middle line:84% that we saw on the conveyor belt-- 00:11:22.430 --> 00:11:23.150 align:middle line:90% JOE: Yes. 00:11:23.150 --> 00:11:25.275 align:middle line:84% HUELL HOWSER: --before it got to the conveyor belt? 00:11:25.275 --> 00:11:25.820 align:middle line:90% JOE: Yes. 00:11:25.820 --> 00:11:27.650 align:middle line:84% By the time it gets to the conveyor belt, 00:11:27.650 --> 00:11:29.630 align:middle line:84% about 45 hours, or roughly two days, 00:11:29.630 --> 00:11:32.066 align:middle line:84% have passed since the rice has been steamed. 00:11:32.066 --> 00:11:33.440 align:middle line:84% HUELL HOWSER: Ah, so we're seeing 00:11:33.440 --> 00:11:35.300 align:middle line:90% a big-- let's get up there. 00:11:35.300 --> 00:11:44.380 align:middle line:84% We're going to see a big vat of steamed rice up here. 00:11:44.380 --> 00:11:47.470 align:middle line:90% Oh my gosh, look at this. 00:11:47.470 --> 00:11:50.920 align:middle line:90% That is a lot of rice in there. 00:11:50.920 --> 00:11:52.030 align:middle line:90% JOE: The rice is-- 00:11:52.030 --> 00:11:55.850 align:middle line:90% right now, the mold is growing. 00:11:55.850 --> 00:11:59.680 align:middle line:84% And if we make-- this machine basically 00:11:59.680 --> 00:12:02.290 align:middle line:84% turns it around to make sure that rice is evenly 00:12:02.290 --> 00:12:06.340 align:middle line:84% distributed so that the mold would fully bloom. 00:12:06.340 --> 00:12:09.830 align:middle line:84% And when it blooms, it's a white bloom. 00:12:09.830 --> 00:12:12.780 align:middle line:84% So that's why the rice appears to be very white. 00:12:12.780 --> 00:12:15.690 align:middle line:84% HUELL HOWSER: Joe, you've got some rice here for us. 00:12:15.690 --> 00:12:16.600 align:middle line:90% Look at this, Louie. 00:12:16.600 --> 00:12:20.500 align:middle line:84% This is the rice after it's been fermented, right? 00:12:20.500 --> 00:12:21.700 align:middle line:90% JOE: Yes, this is the koji. 00:12:21.700 --> 00:12:26.730 align:middle line:84% It's called the koji, which is the steamed rice with the mold. 00:12:26.730 --> 00:12:27.400 align:middle line:90% It's koji mold. 00:12:27.400 --> 00:12:29.020 align:middle line:84% HUELL HOWSER: Now could you eat this? 00:12:29.020 --> 00:12:30.639 align:middle line:90% Is this editable by itself? 00:12:30.639 --> 00:12:31.930 align:middle line:90% JOE: We don't recommend it, no. 00:12:31.930 --> 00:12:33.730 align:middle line:90% HUELL HOWSER: Oh, OK. 00:12:33.730 --> 00:12:36.245 align:middle line:84% I'm surprised you didn't want me to taste that. 00:12:36.245 --> 00:12:37.620 align:middle line:84% TERRY SHIMIZU: Well, you can try. 00:12:37.620 --> 00:12:38.510 align:middle line:90% HUELL HOWSER: No, no. 00:12:38.510 --> 00:12:39.240 align:middle line:90% TERRY SHIMIZU: Well, we can-- 00:12:39.240 --> 00:12:40.500 align:middle line:84% HUELL HOWSER: You've already gotten me once. 00:12:40.500 --> 00:12:42.208 align:middle line:84% You're not going to get me a second time. 00:12:42.208 --> 00:12:44.645 align:middle line:84% TERRY SHIMIZU: Also, we can make a sake from this koji. 00:12:44.645 --> 00:12:45.520 align:middle line:90% HUELL HOWSER: A sake? 00:12:45.520 --> 00:12:47.080 align:middle line:84% TERRY SHIMIZU: Yes, and koji mold 00:12:47.080 --> 00:12:49.746 align:middle line:84% is very important for Japanese foods. 00:12:49.746 --> 00:12:50.560 align:middle line:90% HUELL HOWSER: Ah. 00:12:50.560 --> 00:12:55.161 align:middle line:84% Koji make sake, rice vinegar, soy sauce, and miso. 00:12:55.161 --> 00:12:57.160 align:middle line:84% HUELL HOWSER: So this is an important ingredient 00:12:57.160 --> 00:12:58.915 align:middle line:90% in a lot of different foods. 00:12:58.915 --> 00:13:01.290 align:middle line:84% JOE: Especially in Japanese culture, it's very important. 00:13:01.290 --> 00:13:03.373 align:middle line:84% HUELL HOWSER: But you just can't eat it by itself. 00:13:03.373 --> 00:13:03.880 align:middle line:90% JOE: No. 00:13:03.880 --> 00:13:05.410 align:middle line:84% HUELL HOWSER: It's just part of something else. 00:13:05.410 --> 00:13:05.970 align:middle line:90% JOE: Yes. 00:13:05.970 --> 00:13:08.290 align:middle line:84% It helps in the process of making a product-- 00:13:08.290 --> 00:13:10.910 align:middle line:90% in this case, miso. 00:13:10.910 --> 00:13:13.190 align:middle line:90% HUELL HOWSER: OK, here is the-- 00:13:13.190 --> 00:13:15.610 align:middle line:84% well, this is the same batch we saw, probably, 00:13:15.610 --> 00:13:17.440 align:middle line:84% just a minute ago coming out over there. 00:13:17.440 --> 00:13:20.700 align:middle line:84% He's kind of cleaned it up and packed it down. 00:13:20.700 --> 00:13:21.740 align:middle line:90% JOE: Yes. 00:13:21.740 --> 00:13:25.590 align:middle line:84% HUELL HOWSER: This is the miso after it's been mixed. 00:13:25.590 --> 00:13:29.690 align:middle line:84% But there's still a very, very, very important process 00:13:29.690 --> 00:13:30.820 align:middle line:90% after this, isn't there? 00:13:30.820 --> 00:13:31.319 align:middle line:90% JOE: Yeah. 00:13:31.319 --> 00:13:33.960 align:middle line:84% Basically, making miso, there's a double fermentation process. 00:13:33.960 --> 00:13:36.130 align:middle line:90% First, the koji is made. 00:13:36.130 --> 00:13:37.367 align:middle line:90% That's the fermentation. 00:13:37.367 --> 00:13:39.200 align:middle line:84% The second part is the most important, which 00:13:39.200 --> 00:13:41.210 align:middle line:90% is more important, the aging. 00:13:41.210 --> 00:13:42.710 align:middle line:84% And that determines the type of miso 00:13:42.710 --> 00:13:46.430 align:middle line:84% that we're going to get as a end product. 00:13:46.430 --> 00:13:49.470 align:middle line:84% HUELL HOWSER: All right, and that goes on in this room? 00:13:49.470 --> 00:13:50.010 align:middle line:90% JOE: Yes. 00:13:50.010 --> 00:13:51.262 align:middle line:90% This is our aging room. 00:13:51.262 --> 00:13:53.760 align:middle line:90% HUELL HOWSER: The aging room-- 00:13:53.760 --> 00:13:56.400 align:middle line:90% come on in, Louie. 00:13:56.400 --> 00:14:00.450 align:middle line:90% And boy, does it smell in here. 00:14:00.450 --> 00:14:02.419 align:middle line:90% And it smells good in here. 00:14:02.419 --> 00:14:04.710 align:middle line:84% JOE: First of all, this place is temperature controlled 00:14:04.710 --> 00:14:07.050 align:middle line:90% to about 92 degrees Fahrenheit. 00:14:07.050 --> 00:14:10.560 align:middle line:90% And the smell you-- 00:14:10.560 --> 00:14:13.120 align:middle line:84% this is basically from the yeast action. 00:14:13.120 --> 00:14:15.210 align:middle line:84% And as you can see, there's a little tenting here. 00:14:15.210 --> 00:14:18.480 align:middle line:84% HUELL HOWSER: Look at this over here, how it's rising. 00:14:18.480 --> 00:14:21.000 align:middle line:84% JOE: It's carbon dioxide from the yeast. 00:14:21.000 --> 00:14:23.920 align:middle line:84% And normally about in three to four weeks, 00:14:23.920 --> 00:14:28.699 align:middle line:84% they're the most active after it starts aging in here. 00:14:28.699 --> 00:14:30.240 align:middle line:84% HUELL HOWSER: So you bring it in here 00:14:30.240 --> 00:14:34.140 align:middle line:84% and just let it sit for weeks at a time. 00:14:34.140 --> 00:14:36.440 align:middle line:84% JOE: It depends on the type of miso we're making. 00:14:36.440 --> 00:14:40.260 align:middle line:84% The red miso here, we age for about six months. 00:14:40.260 --> 00:14:41.451 align:middle line:90% HUELL HOWSER: Six months? 00:14:41.451 --> 00:14:41.950 align:middle line:90% JOE: Yes. 00:14:41.950 --> 00:14:44.470 align:middle line:84% HUELL HOWSER: It stays in here for six months? 00:14:44.470 --> 00:14:47.070 align:middle line:84% JOE: And also, we have a short-term fermentation 00:14:47.070 --> 00:14:50.720 align:middle line:84% product, mellow white miso, which we only age for, like, 00:14:50.720 --> 00:14:51.566 align:middle line:90% two to three weeks. 00:14:51.566 --> 00:14:53.190 align:middle line:84% HUELL HOWSER: Well, that's a long time. 00:14:53.190 --> 00:14:53.689 align:middle line:90% JOE: Yes. 00:14:53.689 --> 00:14:56.610 align:middle line:84% HUELL HOWSER: And that smell, it smells almost 00:14:56.610 --> 00:14:57.990 align:middle line:90% like a brewery in here. 00:14:57.990 --> 00:15:00.660 align:middle line:84% I mean, it has that hops, and the yeast, 00:15:00.660 --> 00:15:02.760 align:middle line:90% and that kind of a smell. 00:15:02.760 --> 00:15:03.507 align:middle line:90% JOE: Yes. 00:15:03.507 --> 00:15:04.590 align:middle line:90% HUELL HOWSER: Smells good. 00:15:04.590 --> 00:15:05.423 align:middle line:90% JOE: It smells good. 00:15:05.423 --> 00:15:08.180 align:middle line:84% And that's one of the good characters of miso 00:15:08.180 --> 00:15:10.620 align:middle line:84% is where you can experience the different flavors 00:15:10.620 --> 00:15:13.110 align:middle line:84% of different miso as you're consuming it. 00:15:13.110 --> 00:15:15.870 align:middle line:84% HUELL HOWSER: Why is it so hot in here? 00:15:15.870 --> 00:15:18.690 align:middle line:84% JOE: It needs to be temperature controlled with the humidity, 00:15:18.690 --> 00:15:21.510 align:middle line:84% because that's what they need to age. 00:15:21.510 --> 00:15:23.124 align:middle line:90% This is their ideal temperature. 00:15:23.124 --> 00:15:24.665 align:middle line:84% HUELL HOWSER: Look at this, how the-- 00:15:24.665 --> 00:15:25.373 align:middle line:90% what do you say-- 00:15:25.373 --> 00:15:28.370 align:middle line:84% this is the carbon dioxide that's pushing this plastic out 00:15:28.370 --> 00:15:29.310 align:middle line:90% like this? 00:15:29.310 --> 00:15:29.970 align:middle line:90% JOE: Yes. 00:15:29.970 --> 00:15:32.370 align:middle line:84% The yeast is very active now in this one 00:15:32.370 --> 00:15:37.146 align:middle line:84% because it's probably been aging for about a month now. 00:15:37.146 --> 00:15:38.520 align:middle line:84% That's when they are most active. 00:15:38.520 --> 00:15:42.090 align:middle line:84% HUELL HOWSER: Look at these things all puffed out here. 00:15:42.090 --> 00:15:44.900 align:middle line:84% This miso is going to town in there, isn't it? 00:15:44.900 --> 00:15:48.480 align:middle line:84% JOE: They are very lively in there right now. 00:15:48.480 --> 00:15:50.190 align:middle line:84% HUELL HOWSER: All right, now from here, 00:15:50.190 --> 00:15:55.090 align:middle line:84% after it sits in here for either weeks or months, 00:15:55.090 --> 00:15:57.810 align:middle line:84% it's ready to go out to the public. 00:15:57.810 --> 00:16:01.740 align:middle line:84% JOE: Well, before it goes out to the public to be-- 00:16:01.740 --> 00:16:04.530 align:middle line:84% it needs a cooldown process, about a month, where 00:16:04.530 --> 00:16:07.440 align:middle line:84% it sits in the room temperature or chilled 00:16:07.440 --> 00:16:10.310 align:middle line:84% in the cold storage for about a month to where 00:16:10.310 --> 00:16:12.270 align:middle line:84% all the activities kind of simmer down. 00:16:12.270 --> 00:16:13.870 align:middle line:84% And that's when we're ready to package the product. 00:16:13.870 --> 00:16:15.328 align:middle line:84% HUELL HOWSER: All right, so it goes 00:16:15.328 --> 00:16:16.680 align:middle line:90% from here, which is very warm-- 00:16:16.680 --> 00:16:17.280 align:middle line:90% JOE: Yes. 00:16:17.280 --> 00:16:19.500 align:middle line:84% HUELL HOWSER: --to a cold room for about a month. 00:16:19.500 --> 00:16:20.010 align:middle line:90% JOE: Yes. 00:16:20.010 --> 00:16:22.426 align:middle line:84% HUELL HOWSER: And then it's ready to go out to the public. 00:16:22.426 --> 00:16:24.980 align:middle line:90% JOE: Yes, exactly. 00:16:24.980 --> 00:16:29.060 align:middle line:84% HUELL HOWSER: OK, now we have left the fermentation room. 00:16:29.060 --> 00:16:30.580 align:middle line:90% And this is it right here. 00:16:30.580 --> 00:16:31.715 align:middle line:90% This is the miso. 00:16:31.715 --> 00:16:33.090 align:middle line:84% TERRY SHIMIZU: Now you can taste. 00:16:33.090 --> 00:16:34.475 align:middle line:90% It's not salty. 00:16:34.475 --> 00:16:38.310 align:middle line:84% So you can compare the pre-fermentation mix 00:16:38.310 --> 00:16:40.227 align:middle line:90% and already finished. 00:16:40.227 --> 00:16:42.060 align:middle line:84% HUELL HOWSER: So it's just shoveled in the-- 00:16:42.060 --> 00:16:42.660 align:middle line:90% TERRY SHIMIZU: Yes. 00:16:42.660 --> 00:16:43.910 align:middle line:90% HUELL HOWSER: --assembly line. 00:16:43.910 --> 00:16:50.510 align:middle line:84% It goes up the conveyor belt. And what happens to it up here? 00:16:50.510 --> 00:16:54.540 align:middle line:84% JOE: Oh, it's been gathered in here so that it's like a funnel 00:16:54.540 --> 00:16:58.480 align:middle line:84% so the assembly line can be smoothly put 00:16:58.480 --> 00:16:59.874 align:middle line:90% into those smaller cups. 00:16:59.874 --> 00:17:02.290 align:middle line:84% HUELL HOWSER: So it's just squirting out the bottom there. 00:17:02.290 --> 00:17:03.670 align:middle line:84% JOE: Mm-hmm, and it's controlled. 00:17:03.670 --> 00:17:06.599 align:middle line:84% HUELL HOWSER: And here is the finished product. 00:17:06.599 --> 00:17:08.349 align:middle line:84% JOE: These are the retail products that we 00:17:08.349 --> 00:17:10.270 align:middle line:90% sell in the supermarkets. 00:17:10.270 --> 00:17:11.349 align:middle line:90% HUELL HOWSER: Wow. 00:17:11.349 --> 00:17:14.700 align:middle line:84% Now can I just take one of these so I can take a taste of it? 00:17:14.700 --> 00:17:15.329 align:middle line:90% JOE: Sure. 00:17:15.329 --> 00:17:16.829 align:middle line:84% HUELL HOWSER: Here, hold this for me 00:17:16.829 --> 00:17:20.780 align:middle line:84% so I can just dip it off the top. 00:17:20.780 --> 00:17:23.272 align:middle line:84% Now what's this going to taste like? 00:17:23.272 --> 00:17:25.730 align:middle line:84% JOE: Still a little bit salty, but then it's a lot milder-- 00:17:25.730 --> 00:17:26.410 align:middle line:90% HUELL HOWSER: Uh-huh. 00:17:26.410 --> 00:17:27.960 align:middle line:84% JOE: --because it's a ready product. 00:17:27.960 --> 00:17:30.930 align:middle line:90% 00:17:30.930 --> 00:17:32.321 align:middle line:90% HUELL HOWSER: Ah. 00:17:32.321 --> 00:17:34.070 align:middle line:84% TERRY SHIMIZU: But we never eat like this. 00:17:34.070 --> 00:17:36.107 align:middle line:90% We always use as a seasoning. 00:17:36.107 --> 00:17:37.190 align:middle line:90% JOE: You always dilute it. 00:17:37.190 --> 00:17:38.691 align:middle line:84% You always dilute it with something. 00:17:38.691 --> 00:17:39.565 align:middle line:90% That's why it's not-- 00:17:39.565 --> 00:17:41.700 align:middle line:84% HUELL HOWSER: So I'm eating it very concentrated. 00:17:41.700 --> 00:17:43.600 align:middle line:84% JOE: This is a concentrated paste. 00:17:43.600 --> 00:17:46.470 align:middle line:84% HUELL HOWSER: See, I didn't want to say anything, 00:17:46.470 --> 00:17:47.450 align:middle line:90% but it's very-- 00:17:47.450 --> 00:17:47.950 align:middle line:90% JOE: It is. 00:17:47.950 --> 00:17:49.010 align:middle line:90% HUELL HOWSER: --intense-- 00:17:49.010 --> 00:17:49.550 align:middle line:90% JOE: It is. 00:17:49.550 --> 00:17:50.650 align:middle line:84% HUELL HOWSER: --when you eat it like this. 00:17:50.650 --> 00:17:53.100 align:middle line:84% JOE: In a miso soup, you dilute it in a lot of water. 00:17:53.100 --> 00:17:55.010 align:middle line:84% And as any condiment ingredient, you 00:17:55.010 --> 00:17:56.425 align:middle line:90% dilute it with other products. 00:17:56.425 --> 00:17:57.450 align:middle line:84% HUELL HOWSER: Well, I'm embarrassed. 00:17:57.450 --> 00:17:59.710 align:middle line:84% I shouldn't have eaten that big a bite of it, should I. 00:17:59.710 --> 00:18:01.100 align:middle line:84% JOE: No, you get a good experience 00:18:01.100 --> 00:18:02.040 align:middle line:90% of what it tastes like. 00:18:02.040 --> 00:18:02.470 align:middle line:90% And I think-- 00:18:02.470 --> 00:18:04.386 align:middle line:84% HUELL HOWSER: I got a very intense experience, 00:18:04.386 --> 00:18:07.230 align:middle line:90% because it's very salty. 00:18:07.230 --> 00:18:08.765 align:middle line:90% JOE: But you have-- 00:18:08.765 --> 00:18:11.357 align:middle line:84% when you compare it from the other time when you tasted it-- 00:18:11.357 --> 00:18:12.190 align:middle line:90% HUELL HOWSER: Right. 00:18:12.190 --> 00:18:15.140 align:middle line:84% JOE: --raw, sort of, this has already 00:18:15.140 --> 00:18:18.050 align:middle line:84% been aged, like good wine, to where it has that really 00:18:18.050 --> 00:18:20.540 align:middle line:90% mild, good-tasting consistency. 00:18:20.540 --> 00:18:22.370 align:middle line:90% HUELL HOWSER: Wow. 00:18:22.370 --> 00:18:23.100 align:middle line:90% Well, that it. 00:18:23.100 --> 00:18:24.680 align:middle line:90% It's a pretty-- 00:18:24.680 --> 00:18:27.500 align:middle line:84% I was going to say it's a simple process, 00:18:27.500 --> 00:18:29.990 align:middle line:90% but it's a very exact process. 00:18:29.990 --> 00:18:34.970 align:middle line:84% Because all of these fermentation for the rice-- 00:18:34.970 --> 00:18:36.450 align:middle line:90% what is the rice called? 00:18:36.450 --> 00:18:37.150 align:middle line:90% JOE: Koji. 00:18:37.150 --> 00:18:41.840 align:middle line:84% HUELL HOWSER: Koji-- the amount of time it spends back, 00:18:41.840 --> 00:18:45.930 align:middle line:84% expanding and putting off the carbon dioxide-- 00:18:45.930 --> 00:18:46.550 align:middle line:90% JOE: Yes. 00:18:46.550 --> 00:18:47.540 align:middle line:84% HUELL HOWSER: All of these things 00:18:47.540 --> 00:18:49.470 align:middle line:84% are very critical processes, aren't they? 00:18:49.470 --> 00:18:51.094 align:middle line:84% JOE: Especially in Southern California, 00:18:51.094 --> 00:18:53.900 align:middle line:84% where the climate is so different from Japan, 00:18:53.900 --> 00:18:57.410 align:middle line:84% you have to control the humidity, the temperature, 00:18:57.410 --> 00:19:00.180 align:middle line:84% and the timing of everything that we do. 00:19:00.180 --> 00:19:01.730 align:middle line:90% HUELL HOWSER: Right. 00:19:01.730 --> 00:19:03.660 align:middle line:84% All right, we've taken off our hair nets, 00:19:03.660 --> 00:19:06.050 align:middle line:84% and we're back in the conference room 00:19:06.050 --> 00:19:09.860 align:middle line:84% where you had the display set up for us earlier. 00:19:09.860 --> 00:19:12.440 align:middle line:84% And I'm beginning to understand it all now. 00:19:12.440 --> 00:19:18.440 align:middle line:84% Because here is your recipe for miso sour cream 00:19:18.440 --> 00:19:25.030 align:middle line:84% dip, which is 10% red miso, 90% sour cream, 00:19:25.030 --> 00:19:28.440 align:middle line:90% the miso barbecue sauce-- 00:19:28.440 --> 00:19:32.960 align:middle line:90% 10% miso, 90% ketchup-- 00:19:32.960 --> 00:19:35.750 align:middle line:90% the miso mayonnaise-- 00:19:35.750 --> 00:19:41.450 align:middle line:84% 10% miso, 90% mayonnaise-- and finally, the soup-- 00:19:41.450 --> 00:19:46.890 align:middle line:90% again, 10% red miso, 90% water. 00:19:46.890 --> 00:19:51.350 align:middle line:84% So the idea is you really dilute the miso. 00:19:51.350 --> 00:19:54.380 align:middle line:84% JOE: Yes, that makes the miso really taste good. 00:19:54.380 --> 00:19:57.770 align:middle line:84% If you just eat a concentrated batch that you had earlier, 00:19:57.770 --> 00:20:00.140 align:middle line:84% it's not exactly a good experience. 00:20:00.140 --> 00:20:02.220 align:middle line:84% HUELL HOWSER: Well, but it gave me the intense-- 00:20:02.220 --> 00:20:02.720 align:middle line:90% JOE: Yes. 00:20:02.720 --> 00:20:04.490 align:middle line:90% HUELL HOWSER: --miso experience. 00:20:04.490 --> 00:20:05.810 align:middle line:90% JOE: That's right. 00:20:05.810 --> 00:20:09.530 align:middle line:84% HUELL HOWSER: The Book of Miso-- there's a whole book. 00:20:09.530 --> 00:20:13.430 align:middle line:84% It's called Food for Mankind, which 00:20:13.430 --> 00:20:17.300 align:middle line:84% means there must be a very rich miso history. 00:20:17.300 --> 00:20:19.760 align:middle line:84% JOE: The history of miso goes back over 1,000 years. 00:20:19.760 --> 00:20:20.634 align:middle line:90% HUELL HOWSER: Really? 00:20:20.634 --> 00:20:23.300 align:middle line:84% JOE: And in Japan, Buddhist monks 00:20:23.300 --> 00:20:26.540 align:middle line:84% are famous to have had miso for a long time. 00:20:26.540 --> 00:20:30.470 align:middle line:84% And it's very good for a vegetarian diet for them. 00:20:30.470 --> 00:20:31.454 align:middle line:90% Because-- 00:20:31.454 --> 00:20:32.870 align:middle line:84% HUELL HOWSER: They can't eat meat. 00:20:32.870 --> 00:20:35.630 align:middle line:84% JOE: But then you get the protein from miso. 00:20:35.630 --> 00:20:39.020 align:middle line:84% HUELL HOWSER: Now is miso just popular in Japan 00:20:39.020 --> 00:20:41.290 align:middle line:84% or in other Asian countries as well? 00:20:41.290 --> 00:20:44.180 align:middle line:84% TERRY SHIMIZU: Miso is derived from China 00:20:44.180 --> 00:20:45.430 align:middle line:90% about 1,000 years ago. 00:20:45.430 --> 00:20:45.930 align:middle line:90% So 00:20:45.930 --> 00:20:46.925 align:middle line:84% HUELL HOWSER: It started in China? 00:20:46.925 --> 00:20:48.133 align:middle line:90% TERRY SHIMIZU: Right, uh-huh. 00:20:48.133 --> 00:20:52.270 align:middle line:84% But miso is-- only in Japan, we're using as a soup. 00:20:52.270 --> 00:20:54.470 align:middle line:84% HUELL HOWSER: Ah, so how do they eat it in China? 00:20:54.470 --> 00:20:56.660 align:middle line:84% TERRY SHIMIZU: They're using it as a stir fry sauce, something 00:20:56.660 --> 00:20:57.744 align:middle line:90% like that, as a seasoning. 00:20:57.744 --> 00:20:58.701 align:middle line:90% HUELL HOWSER: Stir fry? 00:20:58.701 --> 00:20:59.240 align:middle line:90% JOE: Yes. 00:20:59.240 --> 00:21:01.580 align:middle line:84% HUELL HOWSER: So the Japanese are the ones 00:21:01.580 --> 00:21:03.490 align:middle line:90% that made soup out of miso? 00:21:03.490 --> 00:21:04.600 align:middle line:90% JOE: Yes. 00:21:04.600 --> 00:21:07.480 align:middle line:84% HUELL HOWSER: Some very historic miso here. 00:21:07.480 --> 00:21:11.950 align:middle line:84% This brand that you produce now has a lot of history to it. 00:21:11.950 --> 00:21:13.810 align:middle line:84% JOE: These two brands were initially 00:21:13.810 --> 00:21:19.180 align:middle line:84% started by the immigrant Japanese before World War II. 00:21:19.180 --> 00:21:23.680 align:middle line:84% Especially this Kanemasa brand, we have a good history on it. 00:21:23.680 --> 00:21:25.990 align:middle line:84% They were started in the San Francisco area. 00:21:25.990 --> 00:21:30.340 align:middle line:84% And during the war, the maker of this brand 00:21:30.340 --> 00:21:32.120 align:middle line:84% were in the concentration camps, were 00:21:32.120 --> 00:21:34.780 align:middle line:90% in-- were shipped over to Utah. 00:21:34.780 --> 00:21:39.190 align:middle line:84% And after the war, he settled in Utah, Salt Lake City area, 00:21:39.190 --> 00:21:41.134 align:middle line:90% and started making miso there. 00:21:41.134 --> 00:21:43.300 align:middle line:84% HUELL HOWSER: And then you've bought the name brand, 00:21:43.300 --> 00:21:44.420 align:middle line:90% and you're making it now. 00:21:44.420 --> 00:21:44.920 align:middle line:90% JOE: Yeah. 00:21:44.920 --> 00:21:46.503 align:middle line:84% HUELL HOWSER: The same with the other? 00:21:46.503 --> 00:21:49.630 align:middle line:84% JOE: Yeah, Yamaizumi brand was the brand that was started here 00:21:49.630 --> 00:21:50.749 align:middle line:90% in Southern California. 00:21:50.749 --> 00:21:51.790 align:middle line:90% HUELL HOWSER: Same story? 00:21:51.790 --> 00:21:54.880 align:middle line:84% They had to stop production during World War II, 00:21:54.880 --> 00:21:57.920 align:middle line:84% then started it again, and then you all got the brand name? 00:21:57.920 --> 00:21:59.170 align:middle line:90% TERRY SHIMIZU: Oh yes, uh-huh. 00:21:59.170 --> 00:22:01.211 align:middle line:84% HUELL HOWSER: Well, that must make you very proud 00:22:01.211 --> 00:22:02.742 align:middle line:90% to be carrying on that name. 00:22:02.742 --> 00:22:03.700 align:middle line:90% TERRY SHIMIZU: Oh, yes. 00:22:03.700 --> 00:22:07.420 align:middle line:84% And also, this kind of a miso we could not find in Japan. 00:22:07.420 --> 00:22:09.720 align:middle line:90% It's a very American-type miso. 00:22:09.720 --> 00:22:12.160 align:middle line:84% HUELL HOWSER: So for the connoisseur of miso, 00:22:12.160 --> 00:22:14.770 align:middle line:84% can you actually tell the difference 00:22:14.770 --> 00:22:19.600 align:middle line:84% between American-made miso and Japanese-made miso? 00:22:19.600 --> 00:22:21.850 align:middle line:84% TERRY SHIMIZU: American miso is very mild, 00:22:21.850 --> 00:22:23.931 align:middle line:90% and the salt is very low. 00:22:23.931 --> 00:22:24.430 align:middle line:90% So-- 00:22:24.430 --> 00:22:27.160 align:middle line:84% HUELL HOWSER: Wait a minute, you mean that miso 00:22:27.160 --> 00:22:29.710 align:middle line:90% I ate, it's low in salt? 00:22:29.710 --> 00:22:31.300 align:middle line:90% TERRY SHIMIZU: Yes, uh-huh. 00:22:31.300 --> 00:22:33.550 align:middle line:84% HUELL HOWSER: But I mean, it's higher in Japan? 00:22:33.550 --> 00:22:34.341 align:middle line:90% TERRY SHIMIZU: Yes. 00:22:34.341 --> 00:22:37.090 align:middle line:84% And a typical type of miso is normally-- 00:22:37.090 --> 00:22:39.920 align:middle line:84% I mean, maybe you can taste at the Japanese restaurant. 00:22:39.920 --> 00:22:43.706 align:middle line:84% They have the very typical, Japanese-style miso. 00:22:43.706 --> 00:22:47.340 align:middle line:84% But Japanese-Americans, they like a very mild flavor. 00:22:47.340 --> 00:22:48.495 align:middle line:90% HUELL HOWSER: Ah. 00:22:48.495 --> 00:22:51.250 align:middle line:84% JOE: It's still concentrated, so you still feel the-- 00:22:51.250 --> 00:22:54.880 align:middle line:84% taste the salt. But we also make the traditional Japanese-- 00:22:54.880 --> 00:22:58.670 align:middle line:84% our banner brand is Yamajirushi, which is our Japanese brand. 00:22:58.670 --> 00:22:59.920 align:middle line:90% HUELL HOWSER: Heavy-duty miso. 00:22:59.920 --> 00:23:00.460 align:middle line:90% JOE: Yes. 00:23:00.460 --> 00:23:02.080 align:middle line:90% That's what we sell the most. 00:23:02.080 --> 00:23:04.270 align:middle line:84% HUELL HOWSER: Now we're in for a treat. 00:23:04.270 --> 00:23:08.160 align:middle line:84% We have come to West Covina, with Joe and Terry, 00:23:08.160 --> 00:23:10.285 align:middle line:90% to the Onami restaurant. 00:23:10.285 --> 00:23:12.700 align:middle line:84% And actually, this is the first time I've ever been here. 00:23:12.700 --> 00:23:15.640 align:middle line:84% This is one of these all-you-can-eat sushi place. 00:23:15.640 --> 00:23:18.400 align:middle line:84% JOE: Yes, it's all you can eat for one price. 00:23:18.400 --> 00:23:20.920 align:middle line:84% HUELL HOWSER: And we have got all you can eat on our plates 00:23:20.920 --> 00:23:21.460 align:middle line:90% right now. 00:23:21.460 --> 00:23:24.430 align:middle line:84% But we are not here because of the sushi. 00:23:24.430 --> 00:23:28.030 align:middle line:84% As much as I love sushi, and as much as I'm looking forward 00:23:28.030 --> 00:23:31.330 align:middle line:84% to this meal, we are here to start our meal-- look 00:23:31.330 --> 00:23:31.990 align:middle line:90% at this, Louie. 00:23:31.990 --> 00:23:33.640 align:middle line:90% Here it is. 00:23:33.640 --> 00:23:36.230 align:middle line:90% This is the miso right here. 00:23:36.230 --> 00:23:40.120 align:middle line:84% Now this is the way that I'm used to seeing it, like this. 00:23:40.120 --> 00:23:42.370 align:middle line:84% JOE: Yes, this is a typical Japanese-style miso 00:23:42.370 --> 00:23:47.170 align:middle line:84% soup with the tofu and wakame, with the garnish in it. 00:23:47.170 --> 00:23:49.330 align:middle line:84% HUELL HOWSER: Wow, and we don't have spoons, 00:23:49.330 --> 00:23:51.820 align:middle line:84% because the traditional way to drink it, 00:23:51.820 --> 00:23:55.600 align:middle line:84% the traditional Japanese way, is to drink like this. 00:23:55.600 --> 00:23:59.330 align:middle line:90% 00:23:59.330 --> 00:24:01.340 align:middle line:90% And it is wonderful. 00:24:01.340 --> 00:24:03.923 align:middle line:90% It's amazing what diluting it-- 00:24:03.923 --> 00:24:04.850 align:middle line:90% JOE: Yes. 00:24:04.850 --> 00:24:05.975 align:middle line:90% HUELL HOWSER: --does to it. 00:24:05.975 --> 00:24:07.670 align:middle line:90% It makes it quite wonderful. 00:24:07.670 --> 00:24:11.090 align:middle line:84% This has been a wonderful experience for all of us. 00:24:11.090 --> 00:24:13.160 align:middle line:84% Hopefully we've all learned, together, 00:24:13.160 --> 00:24:16.090 align:middle line:90% exactly what miso is-- 00:24:16.090 --> 00:24:17.216 align:middle line:90% JOE: You know the benefits. 00:24:17.216 --> 00:24:18.423 align:middle line:90% HUELL HOWSER: --its benefits. 00:24:18.423 --> 00:24:19.370 align:middle line:90% It's full of vitamins. 00:24:19.370 --> 00:24:21.240 align:middle line:84% JOE: Yes, it's got B-12 vitamins. 00:24:21.240 --> 00:24:24.580 align:middle line:84% It's got enzymes in it that helps in digestion. 00:24:24.580 --> 00:24:27.350 align:middle line:84% And there's doctors that recommend it 00:24:27.350 --> 00:24:29.210 align:middle line:90% for your stomach ailments. 00:24:29.210 --> 00:24:30.560 align:middle line:90% And there's a lot of-- 00:24:30.560 --> 00:24:32.610 align:middle line:90% so many benefits to using miso. 00:24:32.610 --> 00:24:33.860 align:middle line:90% HUELL HOWSER: Full of protein. 00:24:33.860 --> 00:24:34.360 align:middle line:90% JOE: Yes. 00:24:34.360 --> 00:24:36.050 align:middle line:90% HUELL HOWSER: And it's good too. 00:24:36.050 --> 00:24:38.060 align:middle line:84% And we have visited your company. 00:24:38.060 --> 00:24:39.680 align:middle line:90% The company's name again? 00:24:39.680 --> 00:24:41.102 align:middle line:90% JOE: Miyako Oriental Foods. 00:24:41.102 --> 00:24:43.310 align:middle line:84% HUELL HOWSER: And they make, among other brand names, 00:24:43.310 --> 00:24:46.580 align:middle line:84% the Cold Mountain brand name, which 00:24:46.580 --> 00:24:49.250 align:middle line:84% you can get in stores all over Southern California. 00:24:49.250 --> 00:24:52.005 align:middle line:84% JOE: In any health food stores or Ralph's even. 00:24:52.005 --> 00:24:52.880 align:middle line:90% HUELL HOWSER: Really? 00:24:52.880 --> 00:24:53.380 align:middle line:90% JOE: Yes. 00:24:53.380 --> 00:24:55.120 align:middle line:84% HUELL HOWSER: OK, this has been great. 00:24:55.120 --> 00:24:56.578 align:middle line:84% TERRY SHIMIZU: Thank you very much. 00:24:56.578 --> 00:24:58.260 align:middle line:84% HUELL HOWSER: Thank you very, very much. 00:24:58.260 --> 00:24:59.660 align:middle line:90% This has been a wonderful day. 00:24:59.660 --> 00:25:01.700 align:middle line:84% And it's going to get even better 00:25:01.700 --> 00:25:05.720 align:middle line:84% as we enjoy our miso, Japanese-style, 00:25:05.720 --> 00:25:07.940 align:middle line:90% and then eat our sushi. 00:25:07.940 --> 00:25:09.080 align:middle line:90% It's been a great day. 00:25:09.080 --> 00:25:09.840 align:middle line:90% Cheers. 00:25:09.840 --> 00:25:10.670 align:middle line:90% JOE: Cheers. 00:25:10.670 --> 00:25:11.900 align:middle line:90% HUELL HOWSER: Cheers. 00:25:11.900 --> 00:25:12.550 align:middle line:90% Down the hatch. 00:25:12.550 --> 00:25:16.037 align:middle line:90% 00:25:16.037 --> 00:25:17.620 align:middle line:90% Mmm, very good. 00:25:17.620 --> 00:25:41.030 align:middle line:90% 00:25:41.030 --> 00:25:43.250 align:middle line:84% SPEAKER 1: Visiting With Huell Howser 00:25:43.250 --> 00:25:45.260 align:middle line:84% is made possible through a generous grant 00:25:45.260 --> 00:25:49.090 align:middle line:84% from the Ralph M. Parsons Foundation. 00:25:49.090 --> 00:25:50.709 align:middle line:90%