Trails to Oishii 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 specia...

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...

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,...

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....

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 so...

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...

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 ma...

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 o...

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 th...

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 inc...

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 s...

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 Pre...

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 easi...

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 fac...

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 spr...

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 winte...

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,...

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...