TRAILS TO OISHII TOKYO Season 2


#201 “SHIJIMI”
Shijimi: this tiny, coin-sized clam is beloved in Japan. Not only is it packed with nutrients like amino acids, but it has a rich umami flavor and goes perfectly in miso soup. We visit Lake Shinji, famous for its shijimi catch, and discover how these clams are harvested, 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.

#202 “LEMONS”
Lemons first came to Japan some 150 years ago, and have since been bred with Japanese citrus fruits to create new strains. We journey to a tiny island in the Seto Inland Sea, where about a quarter of Japanese lemons are grown, and discover its unique lemon-friendly climate and topography. We also see the surprising ways lemon farmers use lemons in Japanese cuisine from tempura to hot pot. Last but not least, we pucker up for some delicious lemon-based sweets.

#203 “MOZUKU”
Japanese consumers enjoy a number of edible types of seaweed, one of which is Mozuku. With its slimy, slippery texture, Mozuku may seem a bit off-putting at first, but in recent years it's been gaining attention 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.

#204 “CHERRIES”
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.

#205 “ONIONS”
Onions are eaten throughout the world, but in Japan, they're cooked with original techniques and used in a variety of Japanese dishes. This time, we bite into some of those dishes, including one available for just a short time in spring and another that features onion leaves. How have onions influenced Japanese cuisine? Join us to find out!

#206 “AYU”
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.

#207 “NATTO”
This episode features natto, a fermented soybean product known for its powerful smell and sticky texture. Both economical and nutritious, natto is a staple Japanese breakfast food. Mito, north of Tokyo, is the natto capital of Japan. See how traditional, organic natto is made and have a look at a variety of unique dishes that feature natto.

#208 “SHISO”
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 such as traditional pickled shiso from Kyoto and a shiso-based alcoholic beverage gaining attention around the world.

#209 “HIJIKI”
Our focus today is hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years. Much like tea leaves, this nutritious, low-calorie food is often dried, and soaked in water before use. Hijiki grow quickly at the start of spring on rocky coastlines, and are only available for harvest for a few days. Dive in to find out more about what ancient Japanese considered to be a gift from the sea.

#210 “EGGS”
The Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an indispensable ingredient in Japanese cuisine. Japan produces several thousand types of eggs with a wide spectrum of colors and taste, to be enjoyed both cooked and raw. This episode explores a poultry farm pursuing innovative safety measures, and tastes Japanese egg culture through Tamago-yaki omelets, a popular item among Tsukiji's tourists, and Tamago Kake-gohan, fresh steamed rice topped with raw egg.

#211 “MATCHA”
Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea leaves pulverized into micron-sized powder and mixed into hot water to make tea. We visit Uji, Kyoto Prefecture, a place where matcha is traditionally cultivated and produced, and learn how matcha is used in the tea ceremony, which is considered to encapsulate the spirit of Japanese culture and hospitality. Finally, we see how its unique bitterness is used to create a variety of novel dishes.

#212 “ANAGO”
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.

#213 “TOFU”
This time, tofu. These popular white blocks, sometimes called the "meat of the fields," are high in protein and low in calories, making them a popular diet food. We visit a tofu maker in Tokyo, where tofu competition is fierce, to see how he carefully selects his soybeans, and even take a ride in his tofu-selling truck! We also discover unique tofu dishes, including some from a famed French chef who uses tofu in brand new ways. Join us and learn what makes tofu so great.

#214 “KURUMA-EBI”
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.

#215 “CORN”
The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido Prefecture'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 which people line up for hours to get their hands on, unique French dishes that feature corn's sweetness and texture, and much more.

#216 “KAREI”
The Karei is a type of flatfish beloved in Japan. Karei is great as sashimi, of course, but also simmered, grilled, deep-fried, and more. In short, it can be enjoyed in a variety of ways through the year. This time, we travel to Oita Prefecture in Kyushu, the southernmost of Japan's main islands, to discover a highly-valued type of karei called Shiroshita-karei. There, we talk to fishermen and chefs to discover what is behind the great flavor of this fish.

#217 “SEA URCHIN”
The sea urchin, a thorny, mysterious sea creature whose umami-packed meat is beloved in Japan, is used in sushi, traditional cuisine and 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.

#218 “AJI”
Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being both delicious and economical. Seki-aji is a rare fish caught in the tides of the narrow straits of Kyushu known for its outstanding umami. Experienced fishermen must read the tide and rely on their intuition. Our reporter goes out to fish with one such expert, and also visits a high-class sushi restaurant to learn about Aji sushi preparation methods that vary according to fish size.

#219 “NIBOSHI”
Niboshi is a silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingredient of this island nation, niboshi 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.

#220 “MANGO”
Today, we focus on the king of fruit, mango. Though often thought of as a tropical fruit, mangos are also grown in Japan. Large, delicious, gorgeous Japanese mangos are traded at incredibly high prices, and are often given as gifts. Our reporter visits a mango grower in Kyushu to learn more about the secrets behind the production of this high-end fruit, then enjoy unique seasonings made from mango.

#221 “SUDACHI”
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.

#222 “SANMA”
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.

#223 “FU”
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.

#224 “VINEGAR”
This time, we dip into Japanese vinegar. There are many kinds of vinegar worldwide, like balsamic, wine, and malt. But in Japan, most vinegar is made from rice. Rice vinegar is a subtly sour ingredient that matches all kinds of Japanese cuisine and is vital in the making of sushi. We visit a Kyoto Prefecture vinegar maker that does everything in-house, even growing their own rice. We also sample a variety of dishes that incorporate vinegar, like sushi and other traditional Japanese cuisine.

#225 “KONNYAKU”
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.

#226 “EGGPLANT”
Japanese eggplants vary in size, shape, flavor and more depending on the climate in which they're grown. In summer, peak season, many varieties line the shops. We visit Niigata Prefecture, Japan's largest eggplant consumer, to discover its unique eggplant culture. That culture includes special eggplant cooking methods and even eggplants salt-pickled in clay! Plus, we learn about the deep connections between eggplants and ancient Japanese customs.

#227 “TURNIP”
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.

#228 “KANPYO”
This episode focuses on Kanpyo – a white, stringy, and noodle-like food unique to Japan that is actually peeled and dried parts of a vegetable. Kanpyo-maki is a popular snack easily found in convenience stores. It is also used in place of string to keep foods in form. 90% of Kanpyo production takes place in Tochigi Prefecture, where one can witness exciting production methods, and taste various Kanpyo recipes from Japanese cuisine and sweets to French cuisine.

#229 “PUMPKIN” *RERUN
Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor. They are eaten throughout the year in many ways, such as boiled and fried in tempura. Japan has 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 pumpkins are grown and the simple ways in which they are cooked to retain their delicious flavor.

#230 “CHEESE”
Over the years, Japanese cheese has evolved to win international prizes. It has a rich aftertaste and umami characteristic of all Japanese cuisine. Visit leading natural cheese factories in Hokkaido Prefecture, Japan's largest dairy producer, to discover the secrets behind enhancing quality and a process that involves burying cheese in the ground. Also, meet a young cheesemaker who strives to make his small town famous for blue cheese.

#231 “SOY SAUCE”
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.

#232 “RICE”
Japanese rice is known for its strong stickiness and sweetness. In Japan, where cooked rice is eaten without seasonings, focus is placed on the deliciousness of rice itself. In spring, planting season, farmers pray to the deity of the harvest for a good crop. In fall, people around Japan celebrate the delicious new rice. Some even have festivals! In Japan, rice is more than just food: it's connected to religious beliefs and culture. This time, rice, which continues to be loved by the Japanese.

#233 “SEA CUCUMBER” *RERUN
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.

#234 “MIKAN”
Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is so soft and easy-to-eat, you could eat an entire batch. In the autumn and winter seasons, a plentiful amount of mikan can be found in nearly every Japanese home. Learn more by visiting an orchard in Wakayama Prefecture, where mikan trees are seen lined up on steep hills.

#235 “AMA-EBI”
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.

#236 “HOKKIGAI”
Hokkigai, or surf clam, has a special place in the hearts of the Japanese thanks to its thick meat, unique umami and nutritional value. It's great not only as sashimi, but grilled, deep-fried and more. Over 80% of the Hokkigai caught in Japan comes from Hokkaido Prefecture. We visit Tomakomai, a port city in Hokkaido, and discover the various ways Hokkigai is prepared and eaten there, from sushi to curry! We also find out how fishermen use safe, cutting-edge fishing methods to protect the species.

#237 “MISO” *RERUN
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.

#238 “SOBA”
This time, we dive deep into soba, Japan's iconic buckwheat, which is used to make soba noodles. Soba long supported the lives of mountain dwellers who could not grow rice or wheat. It also has deep ties to Japanese culture, and is eaten to pray for long lives and more. Ever wondered why you slurp soba noodles in Japan? We discover the very special reason. We also visit a traditional production area and see the various ways soba is prepared there.

#239 “MAGURO” *RERUN
This program captures the charm of ingredients found in the food capital of Tokyo. The focus this time is on the king of fish, maguro. Witness the highlight of an auction site at Japan's largest market, Toyosu Market, as one-third of wholesalers are maguro specialists. Our reporter visits Katsuura Fishing Port for a famous haul. Last but not least, don't miss this program's lineup of irresistible maguro dishes.

#240 “LEMONS” *RERUN
Lemons first came to Japan some 150 years ago, and have since been blended with Japanese citrus fruits to create brand-new types. We journey to a tiny island in the Seto Inland Sea where some 25% of Japanese lemons are grown and discover its unique, lemon-friendly climate and topography. We also see the surprising ways lemon farmers use lemons in Japanese cuisine from tempura to hot pot. Last but not least, we pucker up for some delicious lemon-based sweets.

#241 “NOZAWANA”
Our focus today is Nozawana, a leaf vegetable indigenous to Japan. This one-meter-long vegetable is often pickled, as it spoils quickly. Nozawana was first grown in Japan in a village 600 meters above sea level. It has long provided snowed-in villages with a precious source of nutrition during harsh winters. Find out more about the vegetable that went from supporting mountain villages to being loved all around Japan.

#242 “ONIONS”
Onions are eaten throughout the world, but in Japan, they're cooked with original techniques and used in a variety of Japanese dishes. This time, we bite into some of those dishes, including one available for just a short time in spring and another that features onion leaves. How have onions influenced Japanese cuisine? Join us to find out!

#243 “GINGER”
Today we focus on ginger. Often grated, finely chopped or even pickled, ginger is an indispensable ingredient in Japanese cuisine. The pink "gari" eaten with sushi is actually pickled ginger. The spice has become known for its health benefits in recent years, as it improves blood circulation and can even be used as a disinfectant. Let's find out more about the uses of ginger in Japan.

#244 “NATTO” *RERUN
This episode features natto, a fermented soybean product known for its powerful smell and sticky texture. Both economical and nutritious, natto is a staple Japanese breakfast food. Mito, north of Tokyo, is the natto capital of Japan. See how traditional, organic natto is made, and have a look at a variety of unique dishes that feature natto.

#245 “HIJIKI” *RERUN
Our focus today is hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years. Much like tea leaves, this nutritious, low-calorie food is often dried, and soaked in water before use. Hijiki grow quickly at the start of spring on rocky coastlines, and are only available for harvest for a few days. Dive in to find out more about what ancient Japanese considered to be a gift from the sea.

#246 “KOMATSUNA”
Komatsuna is a spinach-like leaf vegetable from Tokyo that's been grown in the ward of Edogawa, facing Tokyo Bay, for hundreds of years. Even today, Komatsuna is grown in residential areas in Tokyo. There are even vending machines selling freshly-harvested Komatsuna! This time, we dive deep into this special vegetable, sampling classic Japanese cuisine, sweets, noodles and other innovative dishes that feature its unique flavor.

#247 “MATCHA” *RERUN
Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea leaves pulverized into micron-sized powder and mixed into hot water to make tea. We visit Uji, Kyoto Prefecture, a place where matcha is traditionally cultivated and produced, and learn how matcha is used in the tea ceremony, which is considered to encapsulate the spirit of Japanese culture and hospitality. Finally, we see how its unique bitterness is used to create a variety of novel dishes.

#248 “BURI”
Today we focus on yellowtail, known as Buri in Japanese. Favored in winter when it contains a higher fat content, the fish provides rich umami when grilled, simmered or eaten raw as sushi or sashimi. In western Japan, Buri has long been thought to bring good fortune and is an essential part of the New Year tradition. Visit a Toyama Bay port that is one of the most popular for Buri fishing, and explore Japan's unique Buri culture.

#249 “TOFU” *RERUN
This time, tofu. These popular white blocks, sometimes called the "meat of the fields," are high in protein and low in calories, making them a popular diet food. We visit a tofu maker in Tokyo, where tofu competition is fierce, to see how he carefully selects his soybeans, and even take a ride in his tofu-selling truck! We also discover unique tofu dishes, including some from a famed French chef who uses tofu in brand new ways. Join us and learn what makes tofu so great.

#250 “SHARK”
Shark meat has been eaten in Japan since ages past. It's often used in old-school Japanese soul foods such as Oden. We visit Aomori Prefecture, where shark is still eaten regularly, to discover traditional methods for catching and consuming shark, including a collagen-rich dish good for the skin and another excellent for overall health. Join us as we dive into the world of sharks in Japan!

#251 “MANGO” 
Today, we focus on the king of fruit, mango. Though often thought of as a tropical fruit, they are also grown in Japan. Large, delicious, gorgeous Japanese mangos are traded at incredibly high prices, and are often given as gifts. Our reporter visits a mango grower in Kyushu to learn more about the secrets behind the production of this high-end fruit. Also enjoy unique seasonings made from mango.

#252 “AJI”
Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being both delicious and economical Seki-aji is a rare fish caught in the tides of the narrow straits of Kyushu known for its outstanding umami. Experienced fishermen must read the tide and rely on their intuition. Our reporter goes out to fish with one such expert, and also visits a high-class sushi restaurant to learn about Aji sushi preparation methods that vary according to fish size.