Salt, Fat, Acid, Heat: Japan

"Nosrat opens the episode in an unnamed salt shop, going through a tasting with a clerk. She learns the finer the salt, the more immediate punch of saltiness on her tongue. She then travels to Kami-kamagari island with her chef friend, Yuri, and learns how sea salt is made at the Moshio Salt Factory."

"On Shodo island, the host visits with food writer Nancy Singleton Hachisu and learns the art of miso from a woman named Kazumi, who is declared to be a “miso master.” Near the end of the episode, Nosrat, Hachisu, and Yuri prepare a meal in Hachisu’s home. They make boiled eggs seasoned with miso, tai meshi, a soup comprised of the Japanese tai fish, dashi, and rice."

"Nosrat’s lesson in soy sauce comes from Yasuo Yamamoto, proprietor of Yamaroku Shoyu, where the traditional version is made."

"Nosrat and Yuri procure the fish from the Tsukiji Fish Market in Tokyo."