Trails to Oishii Tokyo (2019)
Delicious food from Tokyo's markets! Learn about the amazing ingredients which are sourced from across Japan and sold at Tokyo's fresh food markets.
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Episode 1 - KIWI
Release Date: 2024-01-24The key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties being developed in Kagawa Prefecture and feast your eyes on innovative dishes.
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Episode 2 - PANKO
Release Date: 2024-02-07Known to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread. Experience Japan's crunchy, juicy and truly unique fried food culture.
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Episode 3 - CARROT
Release Date: 2024-02-21Japan has a number of carrot varieties resulting from selective breeding. Discover carrots grown beneath the snow and savor an array of dishes from French to Japanese.
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Episode 4 - KOYA-TOFU
Release Date: 2024-03-13Koya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for a huge variety of dishes. We dive deep into this protein-packed superfood.
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Episode 5 - MENTAIKO
Release Date: 2024-03-20Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth. Discover the secrets of a beloved food that spread from Fukuoka to the rest of Japan.
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Episode 6 - FUKINOTO
Release Date: 2024-04-10Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.
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Episode 7 - WAKASAGI
Release Date: 2024-04-24Wakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake for some line fishing, and meet fishers who are passionate about conservation efforts.
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Episode 8 - ISE-EBI
Release Date: 2024-05-08Ise-ebi is the king of Japan's crustaceans. With its elegant flavor and warrior-like appearance, the high-end food is a must on festive occasions. Feast your eyes on delectable local cuisine.
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Episode 9 - NISHIN
Release Date: 2024-05-22Schools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrative part of local economies, the fish remains a staple ingredient in various Japanese dishes.
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Episode 10 - SPRING OYSTERS
Release Date: 2024-06-12Spring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest oyster-producing region, to learn more.
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Episode 11 - MELON
Release Date: 2024-06-26Japanese melons are known to be juicy and intensely sweet. Their beautiful netting patterns indicate careful cultivation and wonderful flavor. Meet dedicated farmers and savor a truly versatile fruit.
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Episode 12 - RAKKYO
Release Date: 2024-07-10Pungent, aromatic rakkyo is grown in Tottori Prefecture, a major production area famous for sand dunes. See how farmers battled with a harsh environment to eventually produce a quality, versatile veggie.
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Episode 13 - ASPARAGUS
Release Date: 2024-07-24Asparagus brings a pop of color to early summer, and increasing demand is promoting a bevy of new varieties. Witness cutting-edge cultivation in Hokkaido Prefecture, Japan's largest production area.
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Episode 14 - ENOKI
Release Date: 2024-08-14Enoki are the most produced mushrooms in Japan. The thin, white mushrooms are a staple ingredient in hot pot dishes. Check out amazing cultivation methods and feast your eyes on some unique recipes.
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Episode 15 - SHISO
Release Date: 2024-08-28Shiso: a Japanese herb gaining fans worldwide. Refreshing shiso is key in Japanese cuisine, which features a lot of raw fish. See how shiso's leaves, flowers and seeds are all used in oishii dishes.
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Episode 16 - OCTOPUS
Release Date: 2024-09-11Is octopus a superfood? Enjoy traditional fishing and dishes in Akashi, a major production area. Also, see how low-fat, high-protein octopus can be used in French cuisine, highlighting its potential.
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Episode 17 - RICE FLOUR
Release Date: 2024-09-25