The 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.
EP2 PANKOFeb 07, 2024
Known 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.
EP3 CARROTFeb 21, 2024
Japan 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.
EP4 KOYA-TOFUMar 13, 2024
Koya-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.
EP5 MENTAIKOMar 20, 2024
Mentaiko 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.
EP6 FUKINOTOApr 10, 2024
Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.
EP7 WAKASAGIApr 24, 2024
Wakasagi—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.
EP8 ISE-EBIMay 08, 2024
Ise-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.
EP9 NISHINMay 22, 2024
Schools 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.
EP10 SPRING OYSTERSJun 12, 2024
Spring 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.
EP11 MELONJun 26, 2024
Japanese 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.
EP12 RAKKYOJul 10, 2024
Pungent, 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.
EP13 ASPARAGUSJul 24, 2024
Asparagus 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.
EP14 ENOKIAug 14, 2024
Enoki 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.
EP15 SHISOAug 28, 2024
Shiso: 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.
EP16 OCTOPUSSep 11, 2024
Is 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.
EP17 RICE FLOURSep 25, 2024
Rice flour is attracting global attention. After using it for ages to make sweets, Japan employs the latest milling tech to create rice flour for various uses. See how the powder continues to evolve.
EP18 TOMATOOct 16, 2024
Tomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varieties where novel cultivation methods utilizing technology could change how we grow food.
EP19 EDAMAMEOct 30, 2024
Plot of this episode is not specified yet. Please check back later for more update.