FROM THE RALPH M. PARSONS FOUNDATION.

>> GOOD MORNING, EVERYBODY, I'M HUELL HOWSER.

AND HERE WE ARE IN BALDWIN PARK, AND AS WE WERE SETTING UP TO DO--TO START OUR PROGRAM, THESE FELLAS CAME OVER AND INTRODUCED THEMSELVES TO US.

WHAT'S YOUR NAME?

>> HECTOR PINTO.

>> LUIS RODOYEZ.

>> DIEGO RODOYEZ.

>> AND WHAT DID YOU COME OVER HERE TO TELL US ABOUT, FELLAS?

>> WELL, WE JUST, UM, WALKING OUT AND WE SEEN YOU, AND WE--WE APPROACHED YOU.

WE KNOW YOU COME OUT ON TV, SO WE WANT TO SAY HELLO.

>> YEAH, AND--AND WHAT IS YOUR BUSINESS HERE?

>> UM, WE MANUFACTURE SOFAS.

>> YOU MANUFACTURE SOFAS OUT HERE?

WHAT'S THE BRAND NAME OF THE SOFA?

>> UM, THE NAME OF THE COMPANY IS PFC FURNITURE, SIR.

>> AND IT LOOKS TO ME LIKE FROM LOOKING AT ALL THESE SOFA FRAMES OUT HERE, THAT YOU'RE TURNING OUT THE SOFAS.

>> WELL, THEY DO.

I SUPPLY THEM WITH THEIR STORAGE EQUIPMENT.

WE DO MEZZANINES, RACKS, SHELVING, AND, UM, I GO BACK WITH THEM QUITE A FEW YEARS.

>> REALLY?

>> AND WE STARTED WITH A--A SMALL BUILDING IN THE CORNER, AND NOW THEY GOT THE WHOLE STREET.

>> WOW, I KNOW YOU LOOK VERY PROSPEROUS, HERE.

>> WELL, THANK YOU.

>> YOU'RE OBVIOUSLY THE MANAGEMENT SIDE OF THE BUSINESS, YOU'RE NOT ACTUALLY MAKING THE SOFAS YOURSELF?

>> WE DON'T MAKE THEM, OURSELVES, NO.

>> THEY'RE THE BOSSES.

>> YEAH, THEY'RE THE BOSSES.

>> WELL, NICE TO MEET YOU ALL.

>> PLEASURE MEETING YOU.

>> UNFORTUNATELY, WE ARE NOT HERE TO DO A STORY ABOUT SOFAS.

WE'RE GONNA DO A STORY OVER HERE ACROSS THE STREET.

DO YOU KNOW WHAT THEY MAKE OVER THERE?

>> FOOD.

>> FOOD, YEAH.

>> FOOD.

SAY WE LIKE THAT FOOD STUFF.

ENOUGH OF THE SOFA STUFF.

NICE TO MEET YOU ALL.

>> NICE MEETING YOU.

>> SEE YOU LATER.

>> YEAH, WE'VE COME OUT HERE TO DO A PROGRAM, ANOTHER ONE OF OUR FOOD SHOWS ABOUT A FOOD THAT IS VERY POPULAR IN A CERTAIN CULTURE.

WE'RE GONNA LEARN ALL ABOUT IT.

IT'S INSIDE THIS BUSINESS RIGHT HERE, THIS BUILDING RIGHT HERE, MIYAKO ORIENTAL FOODS.

WE'RE GONNA GO INSIDE AND FIND OUT WHAT'S GOING ON.

GOOD MORNING.

HOW ARE YOU DOING?

>> UM, WELCOME TO MIYAKO ORIENTAL FOODS.

>> YOUR NAME IS?

>> MY NAME IS TERRY SHIMIZU.

>> NICE TO MEET YOU, SIR.

>> NICE TO MEET YOU.

>> YOU KNOW, WE MET SOME PEOPLE ACROSS THE WAY WHO MAKE SOFAS.

>> OH, WE ARE MAKING MISO, AND ALSO JOE IS WAITING AT THE, UM, HE IS MAKING MISO SOUP FOR YOU.

>> MISO SOUP.

>> YEAH.

>> SO THAT'S WHAT IT IS THAT YOU MAKE HERE, IS MISO?

>> YES.

>> GOOD MORNING.

>> MORNING.

>> HOW ARE YOU DOING?

>> GOOD.

>> YOUR NAME IS?

>> UM, MY NAME IS JOE.

>> AND LOOK AT THIS, LUIS.

WHAT IS IT YOU'RE MAKING UP OVER HERE?

>> UM, THIS IS A TYPICAL MISO SOUP.

WHAT WE DO IS WE BOIL THE WATER AND ADD SOME--TODAY WE ADD SOME UM, VEGETABLES IN HERE.

>> OKAY.

>> AND WE DROP SOME--BASICALLY STIRRING THE MISO SOUP, UM, MISO INTO THE SOUP, SO WE DISSOLVE THE MISO.

AND IT BECOMES A MISO SOUP.

>> SO WAIT A MINUTE, THIS IS THE MISO RIGHT HERE?

>> THIS IS THE MISO RIGHT HERE, YES.

>> AND THIS IS THE MISO SOUP?

>> YES.

>> UNDERNEATH.

NOW, MISO SOUP IS WHAT MOST AMERICANS HAVE HAD IN--IN RELATIONSHIP TO MISO.

THAT'S THE WAY WE KNOW MISO, RIGHT?

>> I THINK SO, YES.

THAT'S BASICALLY, UM, ALL THEY KNOW.

BUT MISO, UM, EVEN IN JAPAN IS MOSTLY USED FOR MAKING MISO SOUP.

>> OKAY.

NOW, HOW ELSE IS IT USED IN JAPAN?

>> UM, WELL, THERE'S A LOT OF-- MISO IS SUCH A VERSATILE SEASONING, SO IT COULD BE USED AS A CONDIMENT, UM, SEASONING, AS AN INGREDIENT TO MAKING SUCH AS A BARBECUE SAUCE OR A, UM, UM, DIP.

CREAM--UM, EVEN A SOUR CREAM DIP.

>> OKAY.

AND DIDN'T YOU TELL ME--DIDN'T I HEAR THAT PEOPLE DRANK MISO THE SAME WAY WE WOULD DRINK COFFEE IN THIS COUNTRY?

>> NORMALLY IN THE MORNING UM, IF--PEOPLE IN JAPAN CAN USUALLY WOULD SUBSTITUTE MISO, UM, INSTEAD OF DRINKING COFFEE, BECAUSE IT ALKALIZES YOUR BLOODSTREAM.

IT'S REALLY GOOD FOR YOUR BODY, BECAUSE IT--IT--IN THE CASE OF COFFEE, YOU GET A QUICK JOLT OF SUGAR AND QUICK ENERGY, BUT THEN THERE'S A LET DOWN PERIOD.

BUT MISO KEEPS YOU-- >> IT STAYS WITH YOU ALL DAY >> ALL DAY LONG.

>> ALL RIGHT.

NOW, CAN WE POUR JUST A LITTLE BIT OF THIS MISO OUT SO WE CAN GET A LOOK AT-- OR I GUESS WE JUST LADLE IT OUT, DON'T WE?

>> YES.

>> HOW DO WE GET IT IN HERE?

>> WE JUST, UM, HAVE TO STIR THIS UP A LITTLE BIT, BECAUSE-- >> LOOK AT THIS, LUIS, THIS IS VERY INTERESTING.

>> MISO TENDS TO SETTLE, SO BEFORE YOU SCOOP IT UP, YOU NEED TO STIR IT A LITTLE BIT.

>> UM-HUM.

>> AND THEN WE CAN-- >> OH, JUST PUT IT RIGHT IN THE BOWL.

HERE WE GO.

>> PUT SOME VEGETABLES IN THE SOUP.

>> OH, NOW, THAT'S THE WAY MOST OF US HAVE BEEN EXPOSED TO MISO.

>> IN A JAPANESE RESTAURANT.

>> IS MISO SOUP, WHEN I GO TO MY FAVORITE SUSHI RESTAURANT OR WHATEVER-- >> YOU MIGHT NOT SEE THESE KIND OF VEGETABLES IN THERE, BUT THIS IS WESTERN STYLE MISO SOUP.

>> RIGHT.

>> WE ADDED--WE ADDED-- YOU CAN ADD WHATEVER INGREDIENTS YOU WANT, AND TODAY THIS IS AMERICAN STYLE MISO SOUP.

>> OKAY.

SO IT'S KINDA CROSS CULTURAL MISO SOUP.

>> YES, IT IS.

>> AND WHAT WE'VE GOT HERE, LUIS, LOOK OVER HERE.

WE'VE GOT A LITTLE DISPLAY SET UP OF ALL THE DIFFERENT WAYS THAT MISO WAS USED IN, WHAT?

KIND OF BARBECUE SAUCE AND--AND-- >> THERE'S, UM, DRESSINGS.

THERE'S SAUCES.

AND, UM, YOU KNOW, ALL KINDS OF JAPANESE, YOU KNOW, PRODUCTS FROM JAPAN, SUCH AS THE RAMEN-- >> IT'S MISO?

>> --THE SOUPS.

YES.

>> OKAY.

NOW, SEE WE DON'T KNOW WHAT'S--WHAT MISO IS.

YOU'VE GOT A LITTLE--THE WHOLE-- THIS IS TOO COMPLICATED TO GO INTO RIGHT NOW, BUT THIS IS THE WHOLE PROCESS OF HOW YOU MAKE MISO, AND ALL THE STUFF THAT'S INSIDE OF MISO.

WHAT WE'RE GONNA DO IS ACTUALLY TAKE A TOUR AND SEE HOW MISO IS MADE FROM START TO FINISH.

AND THEN WE'RE GONNA GO TO A RESTAURANT-- >> YES.

>> --AND EAT SOME MISO.

NOT THAT I DON'T THINK YOUR SOUP LOOKS GOOD, BUT-- >> IT IS GOOD.

>> --WE'RE GONNA GO TO A RESTAURANT AND HAVE SOME RESTAURANT MISO SOUP, TOO, RIGHT?

>> SOUNDS GREAT.

>> ALL RIGHT.

AND THIS IS IT.

THIS IS WHAT IT ALL IS GONNA END UP BEING.

MISO SOUP, IT'S FULL OF MISO, AND THAT'S WHAT WE'RE HERE TO RESEARCH TODAY.

WHAT IS MISO AND HOW IS IT MADE?

>> OKAY.

HERE WE ARE IN THE PLANT AREA NOW, WHERE THEY ACTUALLY MAKE THE MISO.

>> THIS IS IT.

>> THIS IS IT RIGHT HERE.

YOU'VE GOT US OUTFITTED IN THESE RIDICULOUS LOOKING HATS, BUT I GUESS WE HAVE TO WEAR THEM, DON'T WE?

>> YES, WE HAVE TO.

>> IT'S ALL PART OF THE HEALTH REQUIREMENTS-- >> IT IS.

>> --IN THE STATE OF CALIFORNIA.

>> IT KEEPS THE MISO, YOU KNOW, HEALTHY, AND, UM, FREE OF ALL THE, UM, BAD THINGS THAT GO INTO IT.

>> YEAH, WE DON'T WANT ANY HUMAN HAIR FALLING IN THAT MISO, DO WE?

>> NO.

>> OKAY.

HERE WE GO.

COME ON THROUGH, LUIS.

OKAY.

NOW, TELL US WHAT WE'RE SEEING RIGHT NOW.

>> THIS IS THE MAIN PRODUCTION AREA.

AND IT'S DIVIDED INTO TWO PARTS.

THIS PART IS WHERE--THERE'S BASICALLY TWO INGREDIENTS: THE SOYBEANS AND THE RICE THAT GOES INTO THE MISO.

>> SOYBEANS AND RICE?

>> YES.

>> AND THIS PART IS WHERE WE STEAM THE RICE.

AND OVER THERE YOU SEE A HUGE PRESSURE COOKER WHERE WE UM, BOIL THE SOYBEANS.

>> OKAY.

CAN WE TAKE A LOOK AT THE SOYBEANS?

>> YES.

>> OH, BOY.

NOW, WHAT IS THIS RIGHT HERE?

>> WELL, THIS IS A--A PRODUCT THAT IS READY TO BE AGED.

IT'S--IT'S, UM, PRODUCT THAT--THE SOYBEANS AND THE RICE HAVE ALREADY BEEN COMBINED.

AND IT'S, UM, GONNA BE PACKAGED SO THAT IT WILL GO INTO THE AGING ROOM.

>> ALL RIGHT.

SO WE'RE GETTING AHEAD OF OURSELVES LOOKING AT THIS, AREN'T WE?

>> YES.

>> ALL RIGHT.

SO WHERE IS THE-- WHERE'S THE SOYBEAN?

>> UM, PLEASE, BE CAREFUL.

IF YOU CAN STEP UP HERE?

>> OKAY.

OH, OKAY.

THERE ARE THE SOYBEANS RIGHT THERE.

>> YES, THESE ARE--THIS IS A REALLY BIG PRESSURE COOKER, EVEN BY JAPANESE STANDARDS.

AND WE, UM, BOIL THE SOYBEANS.

AND THIS IS WHAT COMES OUT.

IT'S PRETTY HOT RIGHT NOW.

>> THEY'RE HOT RAW SOY-- WELL, THEY'RE NOT RAW ANYMORE, ARE THEY?

>> NO, THEY'RE COOKED.

IT'S BEEN COOKED, AND RIGHT NOW IT'S GOING THROUGH A COOLING PROCESS.

RIGHT HERE, IT'S COOLING RIGHT HERE.

>> GOES IN HERE, THEN IT GOES OVER--WE GOT AN ASSEMBLY LINE OVER HERE.

OH, THERE IT IS BEING GROUND UP.

>> YES.

>> IT LOOKS LIKE, UM, HAMBURGER MEAT COMING OUT OF THERE.

AND IT GOES ALL THE WAY UP HERE-- >> TO THE MIXING TANK AREA, WHERE IT GETS MIXED WITH, UM, FERMENTED RICE.

UM, THE SOYBEANS HAVE ACTUALLY BEEN COOKED THIS MORNING, BUT THE RICE HAS BEEN PREPARED FOR ALMOST TWO DAYS NOW, BEFORE IT COMES OUT HERE.

>> OH, WAIT A MINUTE.

LOOK OVER HERE, LUIS.

HERE IS THE OTHER ASSEMBLY LINE.

THIS IS THE RICE-- >> THIS IS THE KOJI, WHICH IS THE FERMENTED RICE.

>> SO WE'VE GOT ONE ASSEMBLY LINE WITH SOYBEANS.

>> COOKED SOYBEANS.

>> ONE ASSEMBLY LINE WITH STEAMED RICE.

>> STEAMED FERMENTED RICE, YES.

>> OH, MY GOSH.

NOW, THIS IS THE SOYBEAN AND THE RICE MIXED TOGETHER?

>> YEAH.

WE ALSO ADD SOME SEA SALT TO IT.

AND NOW, WHAT HE'S DOING IS HE'S MAKING SURE THAT THERE'S NO AIR POCKETS IN THERE SO THERE IS A CONSISTENCY WHEN THE AGING PROCESS IS DONE.

>> WOW, LOOK AT THIS.

THIS IS--IT'S GOT KIND OF A SMELL TO IT, TOO.

>> YES.

>> SMELLS LIKE SOYBEANS AND RICE.

>> YOU HAVE TO WAIT UNTIL IT'S, UM, FINISHED AGING SO THAT IT HAS THAT NATURAL SOYBEAN FLAVOR.

>> WOULD YOU LIKE A SAMPLE?

>> YOU MEAN, I CAN-- CAN I EAT A PIECE?

>> SURE.

>> YOU CAN EAT IT NOW?

>> SURE.

>> WELL, LET ME HAVE A--I SHOULDN'T REACH IN THERE.

HOW DO I--HOW DO I GET A PIECE OUT?

I DON'T WANT TO PUT MY HAND IN IT?

>> EAT ONLY LITTLE.

IT'S VERY SALTY.

>> SALTY.

>> YES.

>> IS THIS COOKED?

>> IT'S COOKED, BUT IT'S VERY SALTY.

AFTER THE FERMENTATION, YOU KNOW, TASTE IS VERY MILD AND, UM, VERY TASTY.

>> IT'S VERY SALTY.

>> YES.

SO UM, AFTER, YOU KNOW, I CAN SHOW YOU, YOU KNOW, UM, MISO.

>> WHY ARE YOU HAVING ME EAT IT NOW?

>> WELL, YOU KNOW, UM, FERMENTATION IS HOW TO MAKE, UM, FLAVOR.

>> OH.

>> SO.

>> SO YOU'RE HAVING ME TASTE IT NOW-- >> RIGHT.

>> --SO I'LL SEE HOW MUCH BETTER IT TASTES AFTER--AFTER YOU GET THROUGH AGING IT?

>> I THINK--I THINK THAT'S THE GENERAL IDEA.

>> DON'T TAKE THIS PERSONALLY, BUT THIS IS TERRIBLE.

>> WELL, THIS IS NOT A--THAT IS NOT A FINISHED PRODUCT.

>> HERE, WHY DON'T YOU EAT IT?

>> WELL, OKAY.

LET ME TRY IT.

>> THAT IS GOOD.

GOOD.

>> ALL RIGHT.

NOW, WE'RE GOING--BOY, IT'S A TIGHT FIGHT BACK HERE, WHERE ARE WE GOING?

>> UM, WE WANT TO SHOW YOU THE, UM, ACTUAL PLACE WHERE WE, UM, FERMENT THE, UM, MAKE THE RICE KOJI.

KOJI IS A, UM, RICE, WHICH HAS BEEN INOCULATED WITH KOJI STARTER.

AND SO IT--IT HAS THAT MOLD ADDED AND WHICH MAKES THE MISO.

THIS IS THE KEY INGREDIENT TO MISO.

>> SO THIS IS THE RICE THAT WE SAW ON THE CONVEYER BELT-- >> YES.

>> --BEFORE IT GOT TO THE CONVEYER BELT?

>> YES.

BY THE TIME--BY THE TIME IT GETS TO THE CONVEYER BELT, ABOUT 45 HOURS OR ROUGHLY TWO DAYS HAVE PASSED, UM, SINCE THE RICE HAS BEEN STEAMED.

>> OH, SO WE'RE SEEING A BIG--LET'S GET UP THERE.

WE'RE GONNA SEE A BIG, UM, A BIG VAT OF STEAMED RICE UP HERE.

OH, MY GOSH, LOOK AT THIS.

THAT IS A LOT OF RICE IN THERE.

>> THE RICE IS, UM, RIGHT NOW, UM, THE MOLD IS GROWING.

AND IT WILL MAKE THIS, UM, MACHINE BASICALLY TURNS IT AROUND TO MAKE SURE THAT RICE IS EVENLY DISTRIBUTED SO THAT THE, UM, MOLD WOULD FULLY BLOOM.

AND WHEN IT BLOOMS IT TURNS-- IT'S A WHITE BLOOM, SO THAT'S WHY THE RICE APPEARS TO BE VERY WHITE.

>> JOE, YOU'VE GOT SOME RICE HERE FOR US.

LOOK AT THIS, LUIS.

THIS IS THE RICE AFTER IT'S BEEN FERMENTED, RIGHT?

>> YES.

YES.

THIS IS THE KOJI, IT'S CALLED THE KOJI, WHICH IS THE STEAMED RICE WITH THE, UM, UM, MOLD, THE KOJI MOLD.

>> NOW, COULD YOU EAT THIS?

IS THIS EDIBLE BY ITSELF?

>> WE DON'T RECOMMEND IT, NO.

>> OH, OKAY.

>> SO-- >> I'M SURPRISED YOU DIDN'T WANT ME TO TASTE THAT.

>> WELL, WELL, YOU CAN TRY IT.

>> NO.

NO.

>> WELL, WE CAN-- >> YOU'VE ALREADY GOT ME ONCE, YOU'RE NOT GONNA GET ME A SECOND TIME.

>> AND ALSO, YOU KNOW, WE CAN MAKE A SAKE FROM THIS KOJI.

>> A SAKE?

>> YES, THE KOJI MOLD IS A VERY IMPORTANT IN UM, FOR JAPANESE, YOU KNOW, FOODS.

>> OH.

>> YOU KNOW, KOJI MAKE, UM, UM, SAKE, RICE VINEGAR, SOY SAUCE, AND MISO.

>> SO THIS IS AN IMPORTANT INGREDIENT IN A LOT OF DIFFERENT FOODS?

>> THAT'S RIGHT.

ESPECIALLY IN JAPANESE CULTURE.

IT'S VERY IMPORTANT.

>> BUT YOU JUST CAN'T EAT IT BY ITSELF?

>> NO.

>> IT'S JUST PART OF SOMETHING ELSE?

>> YES.

>> IT HELPS IN THE PROCESS OF MAKING THE PRODUCT.

IN THIS CASE, MISO.

>> OKAY.

HERE IS THE--THIS IS THE SAME BATCH WE SAW PROBABLY JUST A MINUTE COMING OUT OVER THERE.

>> YES.

>> HE'S, KIND OF, CLEANED IT UP AND PACKED IT DOWN?

>> YES.

>> THIS IS THE MISO AFTER IT'S BEEN MIXED, BUT THERE'S STILL A VERY, VERY, VERY IMPORTANT PROCESS AFTER THIS, ISN'T THERE?

>> YES.

BASICALLY IN MAKING MISO THERE'S A DOUBLE FERMENTATION PROCESS.

FIRST, THE, UM, KOJI IS MADE-- >> UM-HUM.

>> --THAT'S A FERMENTATION.

THIS--THE SECOND PART IS THE MOST IMPORTANT, WHICH IS MORE IMPORTANT THAN JUST THE AGING, AND THAT DETERMINES OF TYPE OF MISO THAT WE'RE GONNA GET AS A, UM, END PRODUCT.

>> ALL RIGHT.

AND THAT GOES ON IN THIS ROOM?

>> YES.

THIS IS OUR AGING ROOM.

>> THE AGING ROOM.

COME ON IN, LUIS.

AND BOY DOES IT SMELL IN HERE, AND IT SMELLS GOOD IN HERE.

>> UM, FIRST OF ALL THIS PLACE IS TEMPERATURE CONTROLLED TO ABOUT 92 DEGREES FAHRENHEIT.

AND, UM, THE SMELL YOU-- YOU, UM, THIS IS BASICALLY FROM THE YEAST ACTION.

AND AS YOU CAN SEE THERE'S A LITTLE TENTING HERE.

>> LOOK AT THIS OVER HERE HOW IT'S--HOW IT'S RISING?

>> CARBON DIOXIDE FROM THE YEAST.

AND, UM, NORMALLY ABOUT--IN THREE TO FOUR WEEKS THEY'RE THE MOST ACTIVE, UM, DURING--AFTER IT STARTS AGING IN HERE.

>> SO YOU BRING IT IN HERE AND JUST LET IT SIT FOR WEEKS AT A TIME?

>> IT DEPENDS ON THE TYPE OF MISO WE'RE MAKING.

UM, THE RED MISO HERE WE AGE FOR ABOUT SIX MONTHS.

>> SIX MONTHS?

>> YES.

>> IT STAYS IN HERE FOR SIX MONTHS?

>> AND--AND ALSO WE HAVE A SHORT-TERM FERMENTATION PRODUCT, UM, MELLOW WHITE MISO, WHICH WE ONLY AGE FOR LIKE TWO TO THREE WEEKS.

>> WELL, THAT'S A LONG TIME.

>> YES.

>> AND THAT SMELL, IT SMELLS ALMOST LIKE A BREWERY IN HERE, I MEAN, IT HAS THAT HOPS AND THE YEAST AND THE THAT KIND OF A SMELL.

>> YES.

>> SMELLS GOOD.

>> IT SMELLS GOOD, AND THAT'S ONE OF THE GOOD CHARACTERS OF MISO IS WHERE YOU CAN EXPERIENCE DIFFERENT FLAVORS OF DIFFERENT MISO AS YOU'RE CONSUMING IT.

>> WHY IS IT SO HOT IN HERE?

>> IT NEEDS TO BE TEMPERATURE CONTROLLED BECAUSE--WITH THE HUMIDITY BECAUSE, YOU KNOW, THAT'S WHAT THEY NEED TO AGE.

THIS IS, UM, THEIR IDEAL TEMPERATURE TO AGE.

>> LOOK AT THIS HOW THE-- WHAT DO YOU SAY, THIS IS THE CARBON DIOXIDE THAT'S PUSHING THIS PLASTIC OUT LIKE THIS?

>> YES.

UM, THE, UM, YEAST IS VERY ACTIVE, NOW, IN THIS ONE, BECAUSE IT'S PROBABLY, UM, BEEN, UM, AGING FOR ABOUT A MONTH NOW.

THAT'S WHEN THEY ARE MOST ACTIVE.

>> LOOK AT THESE THINGS ALL PUFFED OUT HERE.

THIS MISO IS GOING TO TOWN IN THERE, ISN'T IT?

>> THEY ARE VERY LIVELY IN THERE RIGHT NOW.

>> ALL RIGHT.

NOW, FROM HERE--AFTER IT SITS IN HERE FOR EITHER WEEKS OR MONTHS, IT'S READY TO GO OUT TO THE PUBLIC?

>> WELL, BEFORE IT GOES OUT TO, UM, GOES OUT TO THE PUBLIC TO BE, UM, IT NEEDS TO COOL DOWN PROCESS ABOUT A MONTH, WHERE IT SITS IN THE ROOM TEMPERATURE OR CHILLED, UM, IN THE COLD STORAGE FOR ABOUT A MONTH TO WHERE THE--ALL THE ACTIVITY HAS KIND OF SIMMERED DOWN.

AND THAT'S WHEN WE'RE READY TO PACKAGE THE PRODUCT.

>> ALL RIGHT.

SO IT GOES FROM HERE, WHICH IS VERY WARM-- >> YES.

>> --TO A COLD ROOM-- >> YES.

>> --FOR ABOUT A MONTH.

>> YES.

>> AND THEN IT'S READY TO GO OUT TO THE PUBLIC?

>> YES.

EXACTLY.

>> OKAY.

NOW, WE'VE LEFT THE FERMENTATION ROOM, AND THIS IS IT RIGHT HERE.

THIS IS THE MISO.

>> NOW, YOU CAN TASTE, IT'S NOT SALTY.

>> SO YOU CAN COMPARE--COMPARE THAT FERMENTATION MIX AND, UM, ALREADY, UM, FINISHED.

>> SO IT'S JUST SHOVELED IN THE-- >> YES.

>> --ASSEMBLY LINE.

IT GOES UP THE CONVEYER BELT.

AND WHAT HAPPENS TO IT UP HERE?

>> OH, IT'S--IT'S BEEN GATHERED IN HERE SO THAT IT-- IT'S LIKE A FUNNEL TO-- SO IT--THE ASSEMBLY LINE CAN BE, UM, SMOOTHLY PUT INTO THOSE SMALLER CUPS.

>> SO IT'S JUST SQUIRTING OUT THE BOTTOM THERE.

>> YES, UM-HUM.

AND IT'S CONTROLLED.

>> AND HERE IS THE FINISHED PRODUCT.

>> THESE ARE THE RETAIL PRODUCTS THAT WE SELL IN THE SUPERMARKETS.

>> WOW, NOW, CAN I JUST TAKE ONE OF THESE SO I CAN TAKE A TASTE OF IT?

>> SURE.

>> HERE, HOLD THIS FOR ME, SO I CAN JUST DIP IT OFF THE TOP.

>> NOW, WHAT'S THIS GONNA TASTE LIKE?

>> IT'S STILL A LITTLE BIT SALTY, BUT THEN IT'S A LOT MILDER.

>> UM-HUM.

>> BECAUSE, UM, IT'S A READY PRODUCT.

>> OH.

>> MR. HOWSER, WE NEVER EAT LIKE THIS.

WE ALWAYS USE OTHER SEASONING.

>> WE ALWAYS, UM, DILUTE IT WITH SOMETHING.

THAT'S WHY IT'S NOT GONNA-- >> WHAT I'M EATING IS VERY CONCENTRATED.

>> YEAH, THIS--THIS IS A CONCENTRATED TASTE.

>> SEE, I DIDN'T WANT TO SAY ANYTHING, BUT IT'S VERY-- >> IT IS.

>> --INTENSE.

>> IT IS.

>> WHEN YOU EAT IT LIKE THIS.

>> IN THE MISO SOUP YOU DILUTE IN A LOT OF WATER.

AND AS A CONDIMENT INGREDIENT YOU DILUTE IT WITH OTHER PRODUCTS.

>> WELL, I'M EMBARRASSED.

I SHOULDN'T HAVE EATEN THAT BIG A BITE OF IT, SHOULD I?

>> NO.

YOU GET A GOOD EXPERIENCE OF WHAT IT TASTE LIKE, AND I THINK-- >> I GOT A VERY INTENSE EXPERIENCE, 'CAUSE IT'S VERY SALTY.

>> BUT IT--YOU HAVE, YOU KNOW, WHEN YOU COMPARE IT FROM THE OTHER TIME WHEN YOU TASTED IT-- >> RIGHT.

>> --RAW, SORT OF, UM, THIS HAS ALREADY BEEN AGED LIKE GOOD WINE TO WHERE IT'S, UM, HAS A REALLY MILD, GOOD TASTING CONSISTENCY.

>> WOW, WELL, THAT'S IT.

IT'S A PRETTY--I WAS GONNA SAY IT'S A SIMPLE PROCESS, BUT IT'S A VERY EXACT PROCESS.

BECAUSE ALL OF THESE FERMENTATION, UM, FOR THE RICE-- WHAT--WHAT IS THE RICE CALLED?

>> KOJI.

>> KOJI.

THE AMOUNT OF TIME IS SPENDS BACK, UM, YOU KNOW, EXPANDING AND--AND PUTTING OFF THE CARBON DIOXIDE.

>> YES.

>> ALL OF THESE THINGS ARE VERY CRITICAL PROCESSES, AREN'T THEY?

>> ESPECIALLY IN SOUTHERN CALIFORNIA WHERE, YOU KNOW, THE CLIMATE IS SO DIFFERENT FROM JAPAN, YOU HAVE TO CONTROL THE HUMIDITY, THE, UM, TEMPERATURE, AND, UM, A THE TIMING OF EVERYTHING THAT WE DO.

>> RIGHT.

ALL RIGHT.

WE'VE TAKEN OFF OUR HAIR NETS, AND WE'RE BACK IN THE CONFERENCE ROOM WHERE YOU HAD THE DISPLAY SET UP FOR US EARLIER.

AND I'M BEGINNING TO UNDERSTAND IT ALL NOW, BECAUSE HERE IS YOUR, YOU KNOW, YOUR RECIPE FOR MISO SOUR CREAM DIP.

>> YEAH.

>> WHICH IS 10 % RED MISO, 90 % SOUR CREAM.

THE MISO BARBECUE SAUCE, 10 % MISO, 90 % KETCHUP.

THE MISO MAYONNAISE 10 % MISO, 90 % MAYONNAISE.

AND FINALLY THE SOUP, AGAIN, 10 % RED MISO, 90 % WATER.

SO THE IDEA IS, YOU REALLY DILUTE THE MISO?

>> YES, THAT'S MAKES THE MISO REALLY TASTE GOOD.

YOU KNOW, IF YOU JUST EAT A CONCENTRATED, UM, BATCH THAT YOU HAD EARLIER, IT'S NOT EXACTLY A GOOD EXPERIENCE.

>> WELL, BUT IT GAVE ME THE INTENSE-- >> YES.

>> --MISO EXPERIENCE.

>> THAT'S RIGHT.

>> THE BOOK OF MISO.

THERE'S A WHOLE BOOK, IT'S CALLED, "FOOD FOR MANKIND."

>> YES.

>> WHICH MEANS THERE MUST BE A VERY RICH MISO HISTORY.

>> THE HISTORY OF MISO GOES BACK OVER 1,000 YEARS.

>> REALLY?

>> AND, UM, IN JAPAN, BUDDHIST MONKS ARE FAMOUS TO HAVE HAD MISO, UM, FOR A LONG TIME.

AND IT'S, UM, VERY GOOD FOR A VEGETARIAN DIET FOR THEM, BECAUSE, UM, FOR-- >> THEY CAN'T EAT MEAT.

>> BUT THEN YOU GET THE PROTEIN FROM MISO.

>> NOW, IS MISO JUST POPULAR IN JAPAN, OR IN OTHER ASIAN COUNTRIES AS WELL?

>> UM, MISO IS, YOU KNOW, UM, DERIVED FROM CHINA ABOUT 1,000 YEARS AGO.

THEN, UM-- >> SO IT STARTED IN CHINA?

>> UM-HUM.

AND, UM, BUT MISO ONLY IN JAPAN.

WE USE AS A SOUP.

>> OH, SO HOW DO THEY EAT IT IN CHINA?

>> OH, THEY'RE USING AS A STIR FRY SAUCE, SOMETHING LIKE THAT.

AS A SEASONING.

>> STIR FRY?

>> YES.

>> SO THE JAPANESE ARE THE ONES THAT MADE SOUP OUT OF MISO?

>> YES.

>> SOME VERY HISTORIC MISO, HERE.

THIS BRAND THAT YOU PRODUCE NOW-- >> YES.

>> --HAS A LOT OF HISTORY TO IT?

>> THIS TWO BRANDS WERE INITIALLY STARTED BY THE IMMIGRANT JAPANESE, UM, BEFORE WORLD WAR II.

ESPECIALLY, THIS KANIMASU BRAND IS, UM, WE HAVE A, UM, GOOD HISTORY ON IT THEY WERE STARTED IN SAN FRANCISCO AREA.

AND DURING THE WAR, UM, THE MAKER OF THIS BRAND WERE IN THE CONCENTRATION CAMPS WHEN--WERE SHIPPED OVER TO UTAH.

AND AFTER THE WAR, HE SETTLED IN UTAH, SALT LAKE CITY AREA, AND STARTED MAKING MISO THERE.

>> AND THEN YOU BOUGHT THE NAME BRAND AND YOU'RE MAKING IT NOW?

>> YEAH.

>> THE SAME WITH THE OTHER?

>> YEAH, THE YAMAZUMI BRAND WERE--WAS THE BRAND THAT WAS STARTED HERE IN SOUTHERN CALIFORNIA.

>> SAME STORY?

THEY HAD TO STOP PRODUCTION DURING WORLD WAR II, THEN STARTED IT AGAIN, AND THEN YOU ALL GOT THE BRAND NAME?

>> OH, YES.

UM-HUM.

>> WELL, THAT MUST MAKE YOU VERY PROUD TO BE CARRYING ON THAT NAME?

>> OH, YES.

AND ALSO THIS KIND OF MISO, WE COULD NOT FIND UM, IN JAPAN.

IT'S A VERY, UM, AMERICAN-TYPE MISO.

>> SO FOR THE CONNOISSEUR OF MISO, CAN YOU ACTUALLY TELL THE DIFFERENCE BETWEEN AMERICAN MADE MISO AND JAPANESE MADE MISO?

>> WELL, AMERICAN, YOU KNOW, MISO IS A VERY, UM, MILD AND, UM, SALT IS VERY LOW.

SO-- >> WAIT A MINUTE.

YOU MEAN THAT MISO I ATE IS LOW IN SALT?

>> YES, UM-HUM.

>> BUT, I MEAN, IT'S HIGHER IN JAPAN?

>> YES.

AND, UM, TYPICAL, UM, TYPICAL TYPE OF MISO IS, UM, NORMALLY--I MEAN, UM, MAYBE YOU CAN TASTE AT THE JAPANESE RESTAURANT.

THEY SERVE, YOU KNOW, VERY, UM, TYPICAL JAPANESE STYLE MISO.

BUT THEN, UM, JAPANESE AMERICANS, THEY LIKE, UM, A VERY MILD FLAVOR.

>> AH.

>> SO-- >> IT'S STILL CONCENTRATED SO YOU STILL FEEL THIS TASTE OF SALT.

BUT WE ALSO MAKE THE TRADITIONAL JAPANESE, UM, OUR BANNER BRAND IS YAMAJIRUSHI, WHICH IS OUR JAPANESE BRAND.

>> HEAVY-DUTY MISO?

>> YES.

THIS--THAT'S WHAT WE SELL THE MOST.

>> NOW, WE'RE IN FOR A TREAT.

WE HAVE COME TO WEST COVINA WITH JOE AND TERRY TO THE ONAMI RESTAURANT.

AND ACTUALLY THIS IS THE FIRST TIME I'VE EVER BEEN HERE.

THIS IS ONE OF THESE "ALL YOU CAN EI LOVEHI, PLAUSHI, ASS AND AS MUCH AS I'M LOOKING FORWARD TO THIS MEAL.

WE ARE HERE TO START OUR MEAL-- LOOK AT THIS LUIS, HERE IT IS.

THIS IS THE MISO, RIGHT HERE.

NOW, THIS IS THE WAY THAT I'M USED TO SEEING IT, LIKE THIS.

>> YES.

THIS IS UM, TYPICAL JAPANESE STYLE MISO SOUP WITH, UM, TOFU AND WAKAME, WITH, UM, GARNISH IN IT.

>> WOW.

AND WE DON'T HAVE SPOONS BECAUSE THE TRADITIONAL WAY TO DRINK IT--THE TRADITION JAPANESE WAY IS TO DRINK LIKE THIS... AND IT IS WONDERFUL.

IT'S AMAZING WHAT DILUTING IT DOES TO IT.

IT MAKES IT QUITE WONDERFUL.

THIS HAS BEEN A WONDERFUL EXPERIENCE FOR ALL OF US.

HOPEFULLY, WE'VE ALL LEARNED TOGETHER EXACTLY WHAT MISO IS.

>> AND ALL THE BENEFITS.

>> IT'S BENEFITS, IT'S FULL OF VITAMINS.

>> YES.

IT'S GOT B-12 VITAMINS, IT'S GOT, UM, ENZYMES IN IT THAT HELPS IN DIGESTION.

AND, UM, THERE'S DOCTORS THAT RECOMMEND IT FOR YOUR STOMACH-- STOMACH AILMENTS, AND THERE'S A LOT OF, UM, SO MANY BENEFITS TO USING MISO.

>> FULL OF PROTEIN.

>> YES.

>> AND IT'S GOOD, TOO.

AND WE HAVE VISITED YOUR COMPANY, THE COMPANY'S NAME AGAIN?

>> MIYAKO ORIENTAL FOODS.

>> AND THEY MAKE, AMONG OTHER BRAND NAMES, THE COLD MOUNTAIN BRAND NAME.

>> YES.

>> WHICH YOU CAN GET IN STORES ALL OVER SOUTHERN CALIFORNIA.

>> AND ANY HEALTH FOOD STORES OR, UM, RALPH'S, EVEN.

>> REALLY?

>> YES.

>> OKAY.

THIS HAS BEEN GREAT.

THANK YOU, VERY, VERY MUCH.

>> THANK YOU.

>> THIS HAS BEEN A WONDERFUL DAY, AND IT'S GONNA GET EVEN BETTER AS WE ENJOY OUR MISO JAPANESE STYLE AND THEN EAT OUR SUSHI.

IT'S BEEN A GREAT DAY.

CHEERS.

>> CHEERS.

>> CHEERS.

>> CHEERS.

DOWN THE HATCH.

VERY GOOD.

CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND CAPTIONING PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.

>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.