During Terra Madre in Turin, Chef Christian Costardi of Scatto restaurant, located in Piazza San Carlo, opened his kitchen to four ingredients selected from products showcased by international producers: Moroccan couscous, Spanish saffron, Kashima-zairai soybeans, and the miso made by fermenting them.

The latter are a rare variety of soybean native to the Kashima area of Ibaraki Prefecture, prized for their sweetness and distinctive aroma.

Filmed by Andrea Pia.