Moyashimon Returns

Moyashimon ReturnsMoyashimon Returns (もやしもん リターンズ) is the second season and sequel of Moyashimon, a Japanese educational comedy anime TV series based on the Japanese manga series by Masayuki Ishikawa. An 11-episode anime adaptation aired on Fuji TV‘s noitamina block between October 11 and December 20, 2007.

Title: Moyashimon Returns
Synonyms: Moyashimon Returns: Tales of Agriculture, Moyasimon Returns
Japanese: もやしもん リターンす
Type: TV
Episodes: 11
Premiered: July 6, 2012
Season: Summer 2012
Broadcast: Fridays at 00:45 JST
Producers: Aniplex, Dentsu, Kodansha, Fuji TV
Directed by: Yano Yuuichirou
Written by:
Music by:
Studios: Shirogumi, Telecom Animation Film
Licensed by:
Network: Fuji TV (noitamina)
Genres: Comedy, School, Supernatural
Duration: 23 min. per ep.
Rating: PG-13 – Teens 13 or older
Prequel: Moyashimon
Others: Wake Up
Opening Theme: “Wake Up” by ClariS
Ending Theme: “Saikin (最近)” by Hiiragi

Moyashimon Returns Synopsis

In the second season the story continues exactly where it left off previously. Professor Itsuki’s Fermentation Cellar and laboratory is ready for operation and with Sawaki Tadayasu’s unique gift to see and communicate with microbes to help, Itsuki’s motley group of students begin to process different fermented products like soy sauce and sake.

Moyashimon Returns Characters List


Sawaki Souemon Tadayasu -Sakaguchi Daisuke-
Yuuki Kei -Saiga Mitsuki-
Itsuki Keizou -Nishimura Tomomichi-
Hasegawa Haruka -Ohara Sayaka-
Oikawa Hazuki -Kanda Akemi-
Misato Kaoru -Konishi Katsuyuki-
Kawahama Takuma -Sugiyama Noriaki-
Mutou Aoi -Noto Mamiko-
Hirooka Aya -Takahashi Chiaki-
Marie -Sawashiro Miyuki-
Kanou Hana


Acetobacter aceti
Alternaria alternata
Aspergillus awamori -Yoshida Hisanori-
Aspergillus oryzae -Touma Yumi-
aspergillus sojae
Aspergillus niger -Yoshida Hisanori-
Bacillus halodurans
Bacillus subtilis natto
Cladosporium trichoides -Katsuyama Moody-
Clostridium botulinum
Cordyceps sinensis
Lactobacillus fructivorans
Lactobacillus bifidum
Lactobacillus brevis
Streptococcus lactis -Nabei Makiko-
Lactobacillus plantarum
Lactobacillus Yogurti -Nakamura Miu-
Penicillium chrysogenum -Kanda Akemi-
Pediococcus pentosaceus
Saccharomyces cerevisiae -Tamagawa Misa-
Trichophyton rubrum -Seto Saori-

Moyashimon Returns Deep Information

ASMIK released the second season over 6 DVDs as well as 6 Blu-rays, with the corresponding volumes being released on the same date, between September 5, 2012 and February 6, 2013.

This is a story about a boy who can see microbes, Sawaki Souemon Tadayasu, who is attending Agriculture University with his friends.

Polished Rice

Polished RiceWhen we talk about yield for brewer’s rice, we mean the level to which the rice is polished to make it ready for sake. We express this number as a percentage. We say “polished,” but it’s actually the opposite. We call the stuff that is polished off of the rice the “polished” volumes. Now then, why do we polish rice? It’s because polished rice makes better sake. Inside a grain of rice is a white core, which contains a lot of starch. That starch is used to make Sake. Breawer’s rice has bigger cores than rice meant for eating. The parts surrounding the core give the sake various taste, which sometimes include bitterness.

Fermenting / Soy Sauce

soy sauceAfter the initial fermentation, when salt water is added, the yeast calls begin fermenting. Depending on the enzymes that are present after about a year, the solution terms into an unrefined fermented mash. In other words, soy sauce. Afterward, the resulting mash is dyed and filtered. The result is standard for Soy Sauce or Koikuchi Soy Sauce. A staple of Japanese kitchen. Without it, you can’t cook Japanese food. However, if you don’t heat it, the solution is called Kijouyuu, and this is where the taste of soy sauce comes from. And “light” soy sauce is named so because the color is paler than normal soy sauce, but this is not to mean the taste is light. Rather, this sauce is actually has 2% more salt than normal soy sauce.


Moyashiya are the microbes necessary for fermentation. And after a lot of trial and error, humans created malt seeds. And the places that sold malt liquor become to be known as “Moyashiya”. Also, Moyashi is a term that came from yeast spores expanding out into flower like patterns, and was derived from the word “moeru” which means “to sprout.”


MirinMirin is a splendid sake with a traditional alcoholic content of 14%. The percentage may differ nowadays but Mirin is often used for New Year’s. It’s also frequently used as the base for various medical alcoholic drinks! Mirin-like seasoning is a mixture of grape sugar and corn syrup, mixed with glutamic acid and other flavorants. In other words, it’s completely different product.

Mirin isn’t just some kind of wax that makes Japanese foods shiny, though. Because it contains alcoholic, it sucks up bad smells, and also tenderizes meat. The amino acids gives lot of flavors, and that sweetness makes sugar absolutely unnecessary.

Rice Malt Miso

MisoMalt is poured over rice that’s been steamed in a streaming basket to make rice malt. The amount of rice malt used in proportion to the amount of soybeans determines how sweet or sharp the miso will be.

The beans are soaked in water during preliminary preparations, until they double in size. Using an equal quantity of rice malt means microbes would need twice as many soybeans. Then, once microbes reach the rice, they “burst” it. That’s what we call it when all of microbes diffuse through the rice right to its center, turning it into rice malt.

Meanwhile the steamed and crushed soybeans are formed into lumps called “miso balls,” and allow to sit for two weeks to dry the outsides. Drying the outsides allows microbes that will help in making the miso to take hold on the surface, while lactic acid bacteria works on the insides, giving the miso its acidic flavor. Once these preparations are done, crushed miso balls, salt, and rice malt are mixed together, and it’s finally time to make miso. And making the rice malt is timed to match the end of the two-week miso ball preparation.

Miso itselfs has a very long history. There are theories that it was brought over from China, but records of life in the Jomon era have shown that people back then had already made something called “Jomon Miso” from acorns. Records of the Asuka periods mention something called “mishou,” the product would come to be known as “miso.” It’s said that the name “miso” was derived from this “mishou.” But the Kanji character used to write “so” in “miso” is not use anywhere else. It was invented just for miso “味噌.”


Wine is an alcoholic beverage made by fermenting grapes. The naturally occuring beverage has a long history alongside mankind. Even the ancient Greeks drank lots of it. Now, along with beer, it is produced all around the globe, representing a whole world of liquors. The number one wine in many respects is French wine. Burgundy is a vineyard region that stretches nearly 300 kilometers from Chablis in the north to Beaujolais in the south. Grapes used to make Burgundy wine are cultivated here. Loosely speaking, Burgundy wine is classified by region. The highest classification, Grand Cru, referst to the highest grade vineyards. Just because wine is high grade and expensive doesn’t mean it will taste great. The final product differs depending on the maker. A skilled maker can produce wine with better flavor than the highest grade wines, and the reverse is possible, too.

Natural Cheese

Natural cheese is a fermented product made with milk from animals such as cows, goats, and sheep. It’s a living product whose flavor changes over time trhough the work of microbes. Processed cheese, on the other hand, is made by processing natural cheese. It was originally made with shelf life in mind, so the work of the microbes was stopped through application of heat. In France, they say you can’t have bread without cheese, and you can’t have bread and cheese without wine. It’s truly superb fermented product with close ties to the French diet.

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