This program features green tea, a popular Japanese drink with 1,000 years of history. The Japanese enjoy green tea in various occasions in their everyday lives: with meals, at tea breaks during working hours, and even when they have visitors at their homes and offices. Our reporter visits traditional tea stores in Tsukiji, a huge green tea field at the foot of Mt. Fuji, and introduces the traditional process of tea making and tea culture, which is deeply rooted in Japanese society.
This program features Japan's unique food market, Tsukiji, where excellent food is assembled from all over the world, with a special focus on strawberries. Japanese strawberries are referred to as "fruit jewels" thanks to their red, shiny and perfectly shaped appearance. There are some original strawberries such as white ones and gigantic ones. A researcher cultivating new breeds and a chef who invented the ultimate strawberry dessert along with other specialists tell you what is so fascinating about Japanese strawberries.
We focus on"Aji", an extremely popular fish in Japan. Aji can be grilled, fried and even eaten raw as sashimi. Especially highlighted is a type of Aji called Donchitchi, highly recommended by fish specialists. We go to Shimane Prefecture, in western Japan, and discover state-of-the art technologies that monitor and check Donchitchi's fat rate and storage temperature, ensuring the finest quality. You'll also learn various ways in which Aji is deliciously prepared. Come with us on an Aji adventure.
This program showcases various Japanese food ingredients. Today's focus is the black paper-like seaweed called Nori which is a must for sushi. The Japanese love it and eat 10 billion sheets per year, making it a kind of Japanese soul food. Check out how they farm it in the sea and how it's enjoyed with many different ways of cooking.
We focus on ume, Japanese plum. Though it is a fruit, it cannot be eaten raw. For more than 1000 years, the people have been in favor of this unique ingredient by processing them such as liquor and jam. Above all, sour umeboshi, made by putting ume in salt, has been their all time favorite. Ume has strong association with seasonal Japanese traditions. People enjoy its scent and flowers in early spring and pick their fruits in rainy season. You will be fascinated by the world of ume.
Our focus is kombu, dried seaweed, a necessity for the dashi soup stock which is a key component of washoku, traditional Japanese cuisine. Our reporter flies to Hokkaido, the far north of Japan, to report on kombu farming. He also learns how to make good dashi and how to cook healthy Okinawan cuisine rich with kombu. The program shows how kombu is deeply rooted in Japanese food culture.
This program is all about sweet potatoes. Sweet potatoes are used in a variety of delicious ways, from desserts to traditional Japanese dishes to salads, and as the basis for shochu liquor. Yakiimo, a baked whole sweet potato, is a very popular snack in Japan. As a result of repeated breed selection, there are about 90 types of sweet potatoes with outstanding sweetness in Japan. Farmers constantly pursue sweeter potatoes with improved textures. Enjoy the mysterious world of the sweet potato.
In this program, we focus on Ika, squid, eaten more in Japan than any other country in the world. Our intrepid reporter visits Hokkaido, in the north of Japan, to learn about midnight squid fishing, discovers an amazing way to deliver squid live, and eats various delicious squid dishes, including traditional Japanese ones as well as a unique fusion with Italian cooking. Join us!
This program features tuna, the king of fish, traded in Japan's largest food market, Tsukiji, where various kinds of food from around the world are traded. Enjoy the exciting tuna auction where a fish can cost over 100,000 dollars and learn about the world's first complete tuna farm raising site. From unique ways of cooking to state-of-the-art research to protect tuna, a precious resource, learn just what makes tuna so great.
Ise-ebi, or "Japanese spiny lobster", the king of lobster, can cost up to $50 at Tsukiji. To preserve the flavor, ise-ebi must be kept alive until just before cooking. Teamwork between fishermen and wholesalers makes live ise-ebi delivery to restaurants possible. It is said that the ise-ebi's long tentacles represent longevity and that its armor-like body symbolizes the vigor of the samurai. As a symbol of luck, longevity and vigor, ise-ebi is a must for times of celebration.
Thanks to its unique form, fugu is popular not just as food but also for ornamental purposes and art motifs. But despite its good taste and looks, fugu is extremely poisonous. Due to its deadly poison, fugu is traded and cooked only by licensed specialists. Despite the danger, its delicate taste and unique texture are a major attraction for foodies, who eat it as sashimi, tempura and hot pot. Find out why people are in love with this poisonous fish and how the Japanese enjoy it safely.
With 70% of its land covered in forest, Japan is rich in various edible mushrooms. Among them, the mushroom that enjoys the largest amount of trading in Tsukiji is the shiitake. It enjoys worldwide popularity for its low calorie count and healthy properties. Shiitake, a must for Japanese cuisine, is cultivated in several ways. We visit shiitake farmers to learn their very unique farming techniques. We also explore various ways to enjoy one of shiitake's most attractive points, its rich aroma.
You've heard of pandas eating bamboo, but did you know the Japanese do too? Bamboo shoots, known in Japanese as takenoko, grow at the incredible speed of 1 meter per day, reaching 15 meters in 3 months. But it's the softer shoots under the soil that are prized by the Japanese. Check out the special techniques of Japan's best takenoko hunters and various ways this springtime specialty is prepared and enjoyed.
The Japanese love to eat crab, and snow crab, a winter specialty, is their favorite. No effort is spared to bring the freshest, highest-quality snow crab to Japanese consumers, with crabs delivered to Tsukiji alive, wholesalers carefully recreating their deep sea habitat, and fishermen sorting them into 100 different grades with an advanced ranking system. We also showcase various snow crab dishes from everyday meals to high-class French cuisine. Prepare to enter the world of the snow crab!
Tokyo's Tsukiji market is a must-visit destination for any food lover. You'll find not only fresh fish here, but everything you need to create a Japanese meal, from all over the country. In this program we introduce some special Japanese ingredients such as Katsuobushi, or bonito flakes. Shaved from rock-hard slabs of fermented fish, the flakes are used in the soup base of almost every Japanese dish, and are the essence of the umami taste. We will show you how they're made, and the secret behind their magical flavor.
The Japanese green onion, or negi, is a must for popular Japanese foods like sukiyaki and ramen. Despite being a staple of the Japanese diet since the 18th century, its popularity only continues to grow. Negi, which takes 10 months to grow and reaches 70 centimeters, is spicy when raw but sweet when cooked and contains as much sugar as mangoes. Raw, boiled, grilled: depending on how it is cooked, negi offers a wide range of tastes. Join us in discovering this mysterious vegetable.
Thanks to its symbolic color, red sea bream, or tai, is a fish for celebration in Japan. Our tai journey takes us to a fishing port where fisherman risk their lives for the catch, to a top-class restaurant in Tokyo where a young chef blends tai into his French cuisine, and to a research institute where scientists have infused tai with the flavor of oranges.
In this show about food from Tsukiji market, we unveil the secrets of "wasabi", a key item in sushi by visiting a wasabi store and an organic grower, exploring how it is grown and eaten in Japan.
The Japanese love shellfish, and their favorite is without doubt the common orient clam, or hamaguri. With each shell having only one perfect match, it's considered a symbol of undying marriage. It's also served at the yearly girl's festival to pray for young women's happy futures and employed in traditional art pieces. Not just delicious, hamaguri is deeply rooted in Japanese culture.
Beneath Asia's beautiful lotus flowers lie renkon, one of Japan's favorite foods. Known in English as the lotus root, these vegetables, which are actually rhizomes, grow in muddy bogs and offer various flavors depending on how they are cooked. Join Canadian reporter Kyle Card as he explores renkon cultivation methods, traditional and modern cooking styles and even the spiritual meaning behind this mysterious food.
Of all the produce sold in Tsukiji Market, tomatoes are the king. In this episode, we visit tomato farms, shops and restaurants to discover Japan's unique tomato culture. Find out why Japanese tomatoes look so beautiful, how a disastrous typhoon led to the invention of an unusually sweet tomato, and how one bold chef fuses them with traditional Japanese cuisine.
Reasonably priced yet packed with umami flavor, katsuo or bonito in English is one of Japan's favorite fish. Discover how the red meat of katsuo pairs well with a variety of seasonings, hear all about how bonito flakes are created, and visit one of katsuo's main fishing ports, Kochi Prefecture, to learn about the region's unique fishing methods and delicious dishes. Dive in and discover why katsuo has been popular in Japan for centuries!
More than just a fruit, Japan's muskmelon is regarded as an edible piece of art. The most expensive fruit in Japan, muskmelon costs over $200 per piece. Popular as a special gift for loved ones, it has a refreshing sweetness and a texture that almost melts in your mouth. But muskmelon, which is covered in a complex net-like surface, is prized almost as much for its beauty as its flavor. Join us and find out the secrets of this pricey yet popular melon.
Japan's most beloved freshwater fish, the ayu, or sweetfish in English, inhabits only the cleanest rivers in the country. Living on a diet of pure algae, the ayu has a unique watermelon-like scent and a delicious flavor. Journey with us to the ayu's beautiful natural habitat and discover how this so-called queen of the river is caught and prepared in a variety of local and modern dishes.
A special eggplant grown only in Japan's ancient capital Kyoto, kamo-nasu has been cultivated for over 300 years. Join us as we visit hardworking farmers and chefs who create mouthwatering dishes.
Cucumbers grow all over the world, but Japan's are especially crunchy and juicy and their bodies are exceptionally straight. Come along on our Japanese cucumber journey and discover the secret of how they're grown, a unique cucumber with a history that stretches back 400 years, and unique and delicious Japanese cucumber-based dishes.
Octopus, the mysterious creature of the sea, is loved most by the Japanese. The fact that 1/4 of the octopus caught worldwide is eaten in Japan proves this. In the fishing style using the "octopus pod", the unexpected characteristics of the octopus is unveiled. To shed light on the ever-changing wonders of the octopus, various cuisines such as the beloved fast food "octopus ball", sashimi and a simmered dish will be introduced.
Edamame: a Japanese treat gaining popularity worldwide. These green beans, made from unripened soybeans, are popular boiled, and salted edamame are a must when drinking a cold beer. But the beans can also be used in dishes ranging from fine Italian cuisine to delicious desserts. Join us in unpeeling the wondrous world of edamame.
Abalone, called "the treasure of the sea" in Japan, is the country's most expensive shellfish, trading at over $100 per shell. One of the factors leading to its high price is the 2,000-year-old diving method used to catch it. Learn all about this tradition, the women who pass it down from generation to generation, and a host of delicious abalone dishes in this exciting episode!
Grapes are known and loved throughout the world, but Japan's stand out from the bunch with their large, round and flawless jewel-like shape. Discover the history of Japanese grapes, new seedless varieties with edible skin, and unique grape-based delicacies from desserts to breads to savory sushi dishes. Welcome to Japan's ever-growing world of grapes.
Japan's annual catch of saba (mackerel) is about 500,000 tons, the largest in the world, and the fish is an essential part of both Japan's cuisine and its culture. Join us as we discover a world of delectable saba dishes and find out why the fish means so much to so many people, including fishermen, restaurateurs and even members of a saba fan club. Welcome to the world of saba, one of the most beloved fish in Japan.
The program visits the far northern island of Hokkaido, focusing on potatoes that gained brand recognition through strict selection standards, and producers aiming to proliferate Japan born new breeds of potatoes. In addition, unique Japanese potato dishes, and reservation only premium potato chips fried with rice oil are introduced as a part of Japan's potato culture.
Our focus this time is the sweet, slightly tangy fruit called kaki, a fall specialty in Japan. The orange fruit, which is produced largely in Japan's ancient capital Nara, is rich with vitamins and nutrients. Join reporter Marie as she visits Nara to taste kaki tempura and other famous kaki dishes. We also focus on dried kaki, a popular snack. Bite into the vast world of this amazing fruit which symbolizes the fall season for many in Japan.
Over 80 types of citrus fruits are produced in Japan. Among them, yuzu holds a special place within Japanese cuisine. Since yuzu is quite sour, the fruit is not eaten, instead, the skin and juice is used in cooking. The vivid yellow peel and the fresh strong aroma is essential in spicing up Japanese food. Recently, yuzu has drawn interest from France as well. Beautiful Japanese dishes and ingenious French cuisine will be introduced.
Today, we focus on the Japanese radish, daikon, Japan's most consumed vegetable and an essential part of the country's cuisine. Daikon is used as a main ingredient in salads and stews, as well as to spice up tempura, grilled fish, sashimi and more. We visit a daikon farm to see how it's grown and witness a top Japanese chef use advanced techniques to prepare delectable daikon dishes. Join us as we bite into this satisfyingly crunchy Japanese treat.
Hakusai, also known as Chinese cabbage, is a large vegetable that can weigh up to 3kg. Rich with glutamic acid, hakusai is a winter specialty and a must for hot pot dishes, including a special stew eaten by sumo wrestlers. Hakusai has a light taste that makes it perfect for Japanese, Chinese and even western cuisine. Join us to find out how farmers protect hakusai in the cold winter months and a special technique for pickling this special winter vegetable.
Nanohana, closely related to rapeseed, is the flower that signals the arrival of spring in Japan. But nanohana is not just beautiful: it's also edible. Not only can the flower's nutritious buds and leaves be eaten, its seeds can be turned into oil, making it an incredibly versatile plant. It's no wonder nanohana has been beloved in Japan for centuries. Join us in discovering this beautiful and delicious springtime flower
Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuries. With a dense, rich aroma similar to truffles, gobo can be used in a large variety of dishes. Rich in dietary fiber, it is also said to improve health and appearance. We visit a gobo farm, a wholesaler, and a chef who uses gobo in his inventive recipes in order to discover the secret behind this strange-looking but delicious root.
Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach is a vegetable found around the world, the Japanese have put their own unique spin on it, making it a common ingredient in traditional Japanese cuisine. The most popular varieties are exceptionally flavorful and have surprisingly sweet roots. Join reporter Shari as she visits farmers and specialists to find out how the Japanese have made this ubiquitous vegetable their own.
Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 types of flatfish, so why is the Japanese variety so expensive? How is it fished and cooked? And just why are both of its eyes on one side of its body? Dive into the deep world of the strange-looking but delicious fish known as hirame.
Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many unique ways to both cook and cultivate them. Our reporter visits Sanriku in northern Japan to learn about a unique cultivation method that employs Japan's plankton-rich seas to create rich, delicious oysters, and discovers how the locals fry, grill and otherwise prepare these fresh delights. Join us as we crack open the world of oysters in Japan!
Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, discovering how farmers are battling climate change, and eats some delicious wakame-based dishes. Discover why this edible seaweed has been called a "miracle vegetable from the sea".
Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering golden eyes. Thanks to its strong umami flavor and rich, high-quality fat, kinmedai is extremely popular in Japan, and is eaten as sashimi, simmered and even deep-fried. Join us as we visit Japan's largest kinmedai fishing port and discover how this mysterious fish, which can live at over 400 meters below sea level, is fished and cooked.
Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the taste of sansai is known as the taste of spring in Japan. Our reporter goes on-site to experience the sansai harvest and learns about mountain dangers like bears and avalanches. Plus, we discover how specialists pick and prepare this bitter but delicious spring specialty. Finally, look at how sansai can be used both in traditional Japanese cooking and even French cuisine.
Sakura-ebi is a tiny shrimp found only in Suruga Bay at the foot of Mt. Fuji. The shrimp, which has been called "the ruby of the sea", is just 4 centimeters long but packed with umami and a sweet fragrance, and is a spring treat in Japan. Join us and discover how fishermen and conservationists work to fish sakura-ebi sustainably, and how it is eaten in a variety of delicious springtime recipes.
Think of the word "sardine", and your first association is likely an unappetizing can of preserved fish. But in Japan, the sardine is eaten fresh and used in a variety of delicious sashimi and sushi dishes. In this episode of Trails to Tsukiji, we'll discover how the sardine is enjoyed in both local fishing towns and upscale Japanese restaurants. Plus, we'll hop on a ship and take a first-hand look at the dynamic process of sardine fishing.
This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is enough to numb one's tongue, but unlike normal pepper, it actually comes from a citrus fruit. The refreshing aroma of the spice has made it a popular ingredient for desserts in recent years. Join us as we learn the best ways to incorporate this unique Japanese spice into a meal directly from sansho producers.
Garlic became a part of the Japanese diet just 50 years ago—but it's quickly become one of the country's favorite ingredients. Join us and discover the unique ways garlic is cultivated in Japan to give it a rich, aromatic flavor, and how Japanese garlic farmers and chefs employ it in a variety of dishes.
Sushi is, without doubt, Japan's most beloved food worldwide. But what makes sushi, Japan's unique bite-sized delicacy, so good? From fish like tuna to wasabi, nori seaweed and the all-important Japanese rice, we take a look at the ingredients that make sushi so special -- and meet the farmers, fishermen, wholesalers and chefs who make it all possible.
Hamo is an essential Kyoto summer delicacy. Behind the intimidating, dinosaur-like face is a fish with subtle and delicate flavors. Known for its vitality, hamo is also said to be a great source of energy, helping people overcome the hot and humid summer season in Kyoto. On this episode, we visit a small island to do some night hamo fishing and partake in some delicious hamo dishes, from classical Kyoto cuisine to cutting edge Italian.
Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, we see the hard work that goes into cultivating this delicate, easily-damaged fruit that's been praised as an edible work of art. Plus, we discover new and surprising ways to enjoy peaches unique to their cultivation areas, how one Japanese chef incorporates them into innovative Italian dishes and more.
Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that originates in Kyoto. Manganji togarashi may look spicy, but it's actually sweet, and is so well regarded it's even used in gift exchanges. We visit a group of farmers preserving this local specialty and a chef of Italian cuisine who uses it in a variety of exciting dishes.
Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, and are eaten throughout the year in many ways, such as boiled and fried as tempura. Japan's over 30 types of traditional pumpkins, which originated in Portugal, took on many unique forms thanks to Japan's varied climate, and all have their own interesting shapes and textures. Join us to discover where they are grown and the simple ways in which they are cooked to retain their delicious flavor.
With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refreshing flavor and aroma to dishes and enhances the appetite. The herb's unique taste also helps give Japanese cuisine richer flavors and brings out the true character of the main ingredients with which it is paired. Join us as we explore a farm in the middle of Tokyo that helped revive the traditional myoga, and see it used in surprising ways in Italian cuisine.
Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly in autumn. One of these mushrooms, which grow only in the wild, can go for up to 100 dollars. On this episode, we visit the mountains where matsutake grows and discover how the fragrant mushrooms, beloved in Japan since ancient times, are used in a variety of Japanese and Western dishes.
A fish known for its glittering pink body, tender meat and rich umami flavor, amadai is one of the stars of Kyoto cuisine. We take a journey to the coast near Kyoto to learn how amadai is caught, then to a traditional Japanese restaurant to see it prepared in ways that utilize every part of the fish. Dive in and learn all about amadai and the magic touch that makes it even more delicious.
Japan boasts over 100 types of apples, which are known for being exceptionally round, sweet and shiny. This time, we visit the northern prefecture of Aomori, Japan's top production site, where 60% of the country's apples are produced. There, we discover the high-end, time-intensive cultivation and quality control methods that make Japan's apples so great. Plus, we visit a restaurant where Japanese apples are used in Italian cuisine.
Hamachi, or Japanese yellowtail, is found only in Japanese waters, and is fairly rare worldwide. With its reasonable cost, it's popular as sashimi and sushi. We take a look at the world of farm-raised hamachi, visiting fish farms and discovering what sorts of technologies, feeds and methods are used to give the fish a richness and flavor that's said to be better than that of wild-caught hamachi.
Japan's mountain yams, yamaimo, are an extremely versatile ingredient. Grated, they're enjoyed on rice in a sticky yet delicious paste. When cooked, they take on a range of textures and flavors. On this episode, we visit farmers to discover the labor-intensive methods used to create perfect yams, explore a centuries-old restaurant that offers a variety of traditional yam-based dishes, and even see how they're used to create sweet Japanese confections.
Aori-ika, sometimes called the "king of squid" in Japan, is treasured for its large, 50-centimeter size, beautiful, translucent appearance and sweet, umami-packed flavor. We explore its mysterious lifecycle, the unique shipping methods used to keep it fresh, and how each and every part of the squid is cooked so that nothing goes to waste. Discover aori-ika, a beloved ingredient in Japanese cuisine.
Salmon is Japan's most-consumed fish. During the season in autumn, one day of salmon trade at Tsukiji can exceed 1 million dollars! In Japan, salmon is commonly eaten salted and served on rice. We visit Hokkaido, where 80% of Japan's wild salmon is caught, to learn more about the fish, go out to sea with a professional fisherman, and visit a factory where Japan's top-quality salmon roe is prepared.
Cod: this fish is eaten around the world, where it's commonly used in fish and chips or salted. In Japan, where it's called tara, cod is an essential ingredient in winter hot pot dishes. In fact, cod is in season in winter, when it's about to spawn. This time, we visit cod fishing areas and try some unique cod-based cuisine, and drop by a restaurant that uses cod's rich umami in Italian recipes.
Kanten, sometimes called agar in English, is a gelling agent used in traditional Japanese sweets. Unlike gelatin, kanten is completely plant-based, and comes from one of Japan's most plentiful resources: seaweed! From confections that celebrate the seasons, to delicacies that combine Japanese and French cooking, to new applications in fields like medicine and nursing care, we dig deep into this wondrous ingredient.
Among all of Japan's consumable exports, the food that holds the highest value is the focus of today's episode: scallops. We visit chilly Hokkaido to learn about scallop aquaculture, which has sparked a revolution in production volume, and discover some unique dishes only available where scallops are farmed. We also check out a surprising use for scallop shells, and meet a chef who uses only the finest scallops in his high-end Chinese cuisine.
Anko, or anglerfish, look like something from another planet. But despite their shocking appearance, these fish have a rich yet delicate flavor and are known as the main ingredient in anko hot pot, a winter treat. We visit a small village in Aomori Prefecture known for its anko, and witness a giant, once-in-a-year catch. We also discover unique cultural traditions, including a ritual in which anko are filleted on top of snow, plus homegrown dishes based on anko liver, considered a great delicacy.
Gliding across the water on its wing-like fins, the flying fish is one unique creature. We visit Hachijojima, a lush volcanic island that's officially a part of Tokyo, to visit fishermen who work through until dawn to catch this mysterious fish. We also see how it's prepared and eaten in dishes as diverse as sushi, meatballs and even ramen. Finally, we get a glimpse of Hachijojima's rich natural beauty, including hot springs, waterfalls, lava plateaus and even whales.
Hotaru-ika is a small, roughly six-centimeter squid that's famous for emitting a pale blue glow. That explains its name, which translates to "firefly squid". We visit Toyama Bay on the Sea of Japan to see how this mysterious glittering squid is fished. We'll also see how it's cooked and enjoyed in a variety of cuisine, including sashimi, sushi, boiled with rice and more.
Leafy green cabbage has the largest trading weight among the produce sold at Tsukiji. When it comes to serving occidental dishes in Japan, thinly sliced cabbage is indispensable. Join us in the harvest of tender spring cabbage, a national favorite among raw vegetables, and learn simple recipes from those who grow them. Also discover the novel ways they are used in desserts, and learn more about the savory okonomiyaki pancakes, a Japanese comfort food fast becoming a mainstream item overseas.
Shijimi: this tiny, coin-sized clam is beloved in Japan. Not only is it packed with nutrients like amino acids, it has a rich umami flavor and is a perfect match in miso soup. This time, we visit Lake Shinji, famous for its shijimi catch, and discover how these clams are dug, sorted with a surprising sound-based method, and used in a variety of delicious dishes. Come with us as we crack open the secrets of shijimi.
Japanese consumers enjoy a number of edible types of seaweed, including our theme this time, mozuku. With its slimy, slippery texture, mozuku may seem a bit off-putting at first, but it's been gaining attention in recent years both in Japan and abroad for its many health benefits. We take a trip to the beautiful seas of Okinawa Prefecture to see how mozuku is harvested, and discover how it fits into Okinawa's unique culinary culture.
Our theme this time is the sweet, red fruits that sparkle like rubies: cherries! In Japan, cherries are expensive, high-end fruits popular for gift-giving: one box can go for over 500 dollars. We visit Yamagata Prefecture, Japan's largest cherry-producing region, to see how its high-grade cherries are cultivated and selected. We also discover cherry-based desserts, French dishes and more.
This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of Japan's culinary culture. We visit a farm that uses insects instead of agrochemicals to grow shiso organically. We also discover foods from traditional pickled shiso from Kyoto to a shiso-based alcoholic beverage gaining attention around the world.
Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an indispensable ingredient of their cuisine. Japan produces several thousand types of eggs with a wide spectrum of colors and taste to be enjoyed both cooked and raw. Let's explore a poultry farm pursuing innovative safety measures and get a taste of Japanese egg culture from tamago-yaki omelets, a popular item among Tsukiji's tourists, to tamago kake-gohan, fresh steamed rice topped with raw egg.
Anago, or white spotted conger, has maintained its beloved status among the Japanese for over 3 centuries. Summer is the prime season for this vitamin-rich and high-protein snake-like fish prized as the perfect remedy for summer fatigue. Anago also plays an integral role in the refinement of the nation's most iconic dishes -- sushi and tempura. Together, let's explore the allure of anago by learning about its unique trapping method using pipes, and taste a variety of traditional anago dishes.
This time, we focus on kuruma-ebi, considered the king of shrimp when it comes to Japanese cuisine. With its elegant appearance and full-bodied umami flavor, it's frequently featured as a good luck charm at celebratory feasts. We visit Amakusa, an island with spots recently given World Heritage status, and meet the producers dedicated to bringing the freshest, best-tasting kuruma-ebi to consumers.
The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido's large corn fields are home to many varieties, including one that's soft enough to eat raw, another with kernels as white as snow, and a flint corn with large, rich kernels. In addition, we showcase a popular cornbread people line up for hours to get their hands on, unique French dishes that feature corn's sweetness and texture, and much more.
Niboshi is the silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingredient of this island nation, they are like crystals of ancient wisdom cultivated by the Japanese dashi culture. In this episode, we chase the allure of the hidden star of dashi stock on the island of Ibuki-jima in the Seto Inland Sea, where over half of its inhabitants are involved in the production of its high-grade niboshi.
The sea urchin: a thorny, mysterious sea creature whose umami-packed meat is loved in Japan, and is used in food ranging from sushi to traditional cuisine to even desserts. We visit the beautiful coast of Iwate Prefecture in Tohoku, northern Japan, to see the innovative ways sea urchin is cultivated. We also see how locals, including a railroad bento lunch box shop, use fresh sea urchin to create dishes you won't find anywhere else.
Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where it once only grew wild, its popularity has now spread nationwide thanks to the endeavors of one small town. We visit Tokushima Prefecture, the production hub of sudachi, to capture its delicate charm.
Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably-priced, at around a dollar per fish. Rich in umami-packed fat, sanma is delicious when grilled with just a punch of salt. It's also great as sashimi, in soup, and much more. This time, we visit Kesennuma, a famous sanma port in Tohoku, to learn all about this autumn treat. Why do the Japanese fall prisoner to sanma's charms every fall? Dive in and find out.
Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look like bread, but it has few calories and lots of protein. This mysterious food soaks up umami like a sponge, making it a treasured ingredient in dashi soup stock-based Japanese dishes. Travel with us to an over 400-year-old city lined with beautiful buildings and streets to learn more about the elastic, kaleidoscopic treat called fu.
This time, we focus on konnyaku. This jiggly gray ingredient may have subtle flavoring, but it's an essential part of Japanese cuisine, often used in simmered and fried dishes. Konnyaku is high in fiber and low in calories, and is popular for dieting. It's even been used recently to make bread, noodles, smoothies, and more. From preparation to consumption, we learn all about konnyaku, which is gaining attention around the world as a superfood.
This time, we feature turnips. There are over 100 kinds produced all over Japan, but Kyoto Prefecture grows the country's largest, and is known for a variety used to make pickled turnips. We visit Kyoto to discover traditional turnip cuisine, plus a pickled version made with wisdom passed down through the generations. We also feature an innovative French cuisine which puts the unique texture of turnips front and center. Discover delicious turnips, which pack in sweetness in winter.
From sashimi to sushi to ramen and more, soy sauce is an essential part of Japanese cuisine. With complex, umami-packed flavor and full-bodied aroma, soy sauce is a fermented condiment made possible thanks to microbes. We visit a traditional producer to see how it's made. Plus, we get a look at soy sauce-based ramen and a renowned French chef who uses soy sauce in his dishes.
This time, we focus on sea cucumbers. When you see one of these bizarre-looking creatures, you may wonder who first thought of eating them! But they're actually considered a delicacy on the level of caviar and foie gras! They can be eaten raw, of course, and when dried, they sell for high prices abroad. Their dried innards are a perfect match with sake! Join us as we visit the harsh winter seas to see how sea cucumbers are caught, and to learn more about this winter delicacy.
Ama-ebi is enjoyed boiled and eaten in sandwiches or salads around the world. As preparing this shrimp raw brings out its rich, sweet texture, it's commonly eaten in the form of sashimi or sushi in Japan. We explore unique fishing methods and local cuisine in Kanazawa, and visit a ramen shop that makes broth using the shrimp's flavorful head and shells.
Miso is a seasoning born of a fermentation process using various bacteria. It's used to make miso soup, a Japanese soul food essential to daily dining. While miso is produced all over Japan, we go to rice-producing Yamagata Prefecture to check out a traditional production method using giant, 100-year-old barrels. A visit to a Zen temple reveals the deep connection between miso and Zen training. In the ancient capital of Kamakura, we introduce inventive dishes that breathe new life into miso.
