Seasons
Red sea bream, with its beautiful red color, has long been prized in Japan as a symbol of good fortune. Explore advanced aquaculture techniques and enjoy a wide variety of exquisite dishes.
Wakame, one of Japan's most popular types of seaweed, takes us to Sanriku in Miyagi Prefecture. Experience harvesting giant wakame and explore research advancing environmental protection.
Oils shape Japan's food culture, where households choose from a wide range of oils to suit each dish. This episode explores Japanese plant-based oils, focusing on flavor, safety, and health.
In icy Aomori, we join a cod fishing boat and sample local dishes using even the skin and innards. From rock-hard dried cod to French cuisine, we savor cod's many charms.
Japanese yams are a traditional ingredient loved for their sticky texture. Experience a harvest using heavy machinery to dig deep underground, then savor dishes including tororo over rice.
Hakusai, or Chinese cabbage, is a winter staple in Japan. Discover unique farming and harvesting techniques, and see its use in pickles, popular ramen, and French cuisine.
Wagyu captivates food lovers worldwide with fine marbling, melt-in-the-mouth texture, and rich aroma. Join us as we explore strict cattle management and the dishes that highlight wagyu's appeal.
Description
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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Premiere DateMarch 27, 2019
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Rating0 (0)
