In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This t...

In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This t...

On Trails to Oishii Tokyo, reporters from around the world explore Japan's unique ingredients. Often...

Hokkaido Prefecture, Japan's large northern island, is known for its rich nature and great, Oishii f...

Take a close look at unique herbs and spices, from the world-famous wasabi to the recently popular S...

This episode showcases Japan's long history of food preservation and the ingenious methods that have...

Being surrounded by ocean on all sides, Japan has long relied on the ocean for sustenance. Numerous...

Along with renowned gourmet restaurants, Tokyo is also home to many food producers. Urban farms have...

Fruit in Japan has evolved in the country's unique climate, shaping into perfect gems that are now r...

Satoyama - mountains surrounding villages where seasonal goodies are harvested all year. Enjoy a var...

This episode features unique ingredients that may have you asking, "You eat that?!" Discover secrets...

As an island nation, Japan is surrounded by marine life. Since ancient times, these gifts from the s...

Winter is hot pot season in Japan. A single pot of veggies and seafood boiled in soup is all you nee...

As an island nation, Japan has enjoyed a plethora of seafood since ancient times. In natural form, s...

Umami emerged from Japan's culinary culture to become the fifth basic taste, and its star ingredient...

In Japan, food has long symbolized prosperity, playing a key role in annual festivities. Mochi rice...

Going beyond sushi, Japanese food of all kinds is loved across the globe, and its core ingredient, r...

More than just a longer shelf life, Japan's fermented foods offer enhanced flavor and nutrition. Unl...

The word yakumi refers to the use of traditional herbs and spices. Japanese food wouldn't be the sam...

The focus this time is on the king of fish, maguro. Witness the highlight of an auction site at Japa...

Lemons first came to Japan some 150 years ago, and have since been blended with Japanese citrus frui...

Onions are eaten throughout the world, but in Japan, they're cooked with original techniques and use...

This episode features natto, a fermented soybean product known for its powerful smell and sticky tex...

Our focus today is hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years...

Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea lea...

This time, tofu. These popular white blocks, sometimes called the "meat of the fields," are high in...

The Karei is a type of flatfish beloved in Japan. Karei is great as sashimi, of course, but also sim...

Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being...

Today, we focus on the king of fruit, mango. Though often thought of as a tropical fruit, they are a...

This time, we dip into Japanese vinegar. There are many kinds of vinegar worldwide, like balsamic, w...

Japanese eggplants vary in size, shape, flavor and more depending on the climate in which they're gr...

This episode focuses on Kanpyo -- a white, stringy, and noodle-like food unique to Japan that is act...

Over the years, Japanese cheese has evolved to win international prizes. It has a rich aftertaste an...

Japanese rice is known for its strong stickiness and sweetness. In Japan, where cooked rice is eaten...

Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is...

Hokkigai, or surf clam, has a special place in the hearts of the Japanese thanks to its thick meat,...

This time, we dive deep into soba, Japan's iconic buckwheat, which is used to make soba noodles. Sob...

Our focus today is Nozawana, a leaf vegetable indigenous to Japan. This one-meter-long vegetable is...

Today we focus on ginger. Often grated, finely chopped or even pickled, ginger is an indispensable i...

Komatsuna is a spinach-like leaf vegetable from Tokyo that's been grown in the ward of Edogawa, faci...

Today we focus on yellowtail, known as Buri in Japanese. Favored in winter when it contains a higher...

Shark meat has been eaten in Japan since ages past. It's often used in old-school Japanese soul food...

This episode focuses on bread, or "pan" in Japanese. The sheer variety of baked goods in Japan is as...

Our focus today is marlin. These large fish known for their long, sharp bills were once a source of...

Our focus today is Shirauo, often called noodlefish in English. These beautiful fish have tiny, tran...

Japanese strawberries are known for their large size and sweet flavor, and are mainly eaten fresh. W...

Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled...

"Sauce." In Japan, this word refers to a rich, dark, bottled sauce sold in a number of varieties. Us...

Honey—the world's oldest sweetener. Japan being home to both the Western honey bee and the native ho...

Japanese pears are large, round, juicy and have a great crunch. Chiba Prefecture, which neighbors To...

Sato-imo, eaten in Japan for some 3,000 years, is a type of taro, a root vegetable that grows in the...

Our focus this time is sesame. It's an indispensable part of Japanese cuisine, making the country a...

Our focus this time is wasabi, the fiery root that is a pillar of Japanese foods like sushi and sash...

In Japan, peanuts are often eaten as-is, without flavoring or processing. That's because consumers w...

Some 200 varieties of Togarashi peppers are cultivated in Japan, most of which are dried and used as...

Our focus today is cutlassfish. This shiny samurai sword of the sea has no scales and swims vertical...

Azuki beans are often sweetened, simmered and used in Japanese sweets. Their red color is said to wa...

Our focus today is fugu, or pufferfish. As one of Japan's great winter delicacies, it is eaten as ne...

Daikon, Japanese radishes, are often over 30cm long, large and white, but there are also colorful ty...

In this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-e...

Soy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about...

Abura-age, or deep-fried tofu, is an indispensable ingredient used in miso soup, udon and rice dishe...

Our focus today is Senbei, a traditional cracker typically made of rice or wheat. If you can press i...

Salmon reigns in fish-loving Japan. It begins its life in a river, leaves for the vast ocean, and re...

Check out the Silkie chicken, once considered part of the recipe for longevity. It lays only about o...

Today we focus on Furikake, rice's best friend. Invented by a pharmacist a century ago, it was origi...

Don't forget Negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked...

The sweet potato - a popular winter treat in Japan that varies in texture and sweetness. Individual...

Today we focus on mochi rice cake, an indispensable part of Japanese New Year's celebrations. It's o...

Bananas - a tropical fruit also grown in Japan. Technological advancement has allowed their cultivat...

Bean sprouts are harvested all year and have long been a favorite addition to a healthy diet. All th...

Japan is third behind Germany and the UK in terms of chocolate consumption. It's also home to the se...

Nori seaweed is an indispensable Japanese ingredient. Its flavor is influenced by elements from the...

Ame – Japanese candy – is seemingly simplistic sugar candy that can be found in a variety of flavors...

Tsukemono, or Japanese pickles, have come a long way from being just a simple dish paired with rice....

See brewers in action at a 300-year-old brewery, and sing along to a traditional tune that ensures a...

Discover Nerimono, traditional ingredients made by processing ground fish meat. A product of age-old...

Takenoko, or bamboo shoots, are the flavor of spring. Our reporter Janni is put to work on a steep g...

Silvery-white Shirasu, or baby Japanese anchovies, are caught along Japan's coasts in the spring and...

We focus on Sazae, or turban shell sea snails. Japan is no stranger to shellfish, but consumption of...

Affordable and voluminous, cabbage is the star of the Japanese dinner table. The all-purpose veggie...

Dip into the vibrant world of Japanese tea to sample different aromas and flavors at a specialty sho...

Salt isn't just an ingredient in Japan, it's used for purification rituals in sumo and at temples an...

Sakura—the beloved cherry blossoms that symbolize the coming of spring in Japan. More than just eye...

Eating sweet, refreshing watermelon is a popular way to combat the summer heat. In Japan, seasonal f...

The spotlight is on goya, also known as the bitter gourd. A star of Okinawa Prefecture, the summer v...

Maitake are popular mushrooms packed with aroma and umami. Their uniquely firm texture is perfect fo...

Japanese chestnuts are known for their hearty texture, subtle sweetness, and size! Ones from Obuse a...

Darwin called ginkgo trees living fossils. In fall, they offer a fun splash of yellow to the colorfu...

Delicate and easy to spoil, figs are often sold dry. But in Japan, raw consumption is growing ever m...

Our saba journey begins at Tokyo's Toyosu Market. We then visit Kyoto Prefecture for some festival f...

Horsehair crabs — the ones covered with tiny hairs. The high-end crustacean is loved for its sweet,...

Kaki, or Japanese persimmons, represent fall in Japan. Introduced to Europe in around the 16th centu...

Shiitake — the star Japanese mushroom known for its strong umami. Visit a farmer who uses centuries-...

Seri, in season from winter to spring, was a key source of nutrition during harsh winters when produ...

In Japan, there's a type of sugar for nearly any recipe. Among them, wasanbon is perhaps the most pr...

Somen: these traditional Japanese noodles are amazingly thin and white. Japan has many noodles, like...

Kuzu plays a key role in Japanese cuisine, from savory to sweet. The starch can be mixed in hot wate...

Yomogi speckles the fields and roadside greenery of the spring season. Used in various dishes, from...

Himono, or dried fish, is a product of Japan's long history as an island nation blessed with seafood...

Yuba is the thin film that forms when soymilk is heated. It's rich in protein and nutrients and is e...

The hoya, or sea pineapple, is one of the ocean's hidden delicacies. Protected by a hard shell, the...

Butter in Japan is typically unfermented. This allows the characteristics of the raw milk it's produ...

Japanese mustard, or karashi, is an essential condiment for tonkatsu pork cutlets, the stewed dish k...

Curry in Japan mainly comes as a thick sauce poured over white rice. With the development of roux cu...

Fukushima Prefecture has two mountain ranges and three differing climates, allowing a variety of fru...

Wagashi, or traditional Japanese sweets made with unique ingredients like bean paste and agar jelly,...

Nodoguro, characterized by red scales and large eyes, is a fatty, umami-packed fish. Starting out on...

Gin, the popular fragrant spirit made from juniper berries, is experiencing a global "craft" boom. E...

Saitama Prefecture, next to Tokyo, is known for its wheat cultivation and as an udon noodle kingdom....

Nagano Prefecture in central Japan gets long sunlight hours and large temperature drops between day...

Japan is likely the only country to have incorporated gobo, a root vegetable, into its diet on such...

The key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties b...

Known to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread....

Japan has a number of carrot varieties resulting from selective breeding. Discover carrots grown ben...

Koya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for...

Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth...

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a st...

Wakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake...

Ise-ebi is the king of Japan's crustaceans. With its elegant flavor and warrior-like appearance, the...

Schools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrat...

Spring oysters, packed with umami before spawning, have been attracting attention in recent years. W...

Japanese melons are known to be juicy and intensely sweet. Their beautiful netting patterns indicate...

Pungent, aromatic rakkyo is grown in Tottori Prefecture, a major production area famous for sand dun...

Asparagus brings a pop of color to early summer, and increasing demand is promoting a bevy of new va...

Enoki are the most produced mushrooms in Japan. The thin, white mushrooms are a staple ingredient in...

Shiso: a Japanese herb gaining fans worldwide. Refreshing shiso is key in Japanese cuisine, which fe...

Is octopus a superfood? Enjoy traditional fishing and dishes in Akashi, a major production area. Als...

Rice flour is attracting global attention. After using it for ages to make sweets, Japan employs the...

Tomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varie...

World-famous edamame are soybeans harvested before maturity. They're great simply boiled and seasone...

Kue is a large deep-sea fish that's quite elusive, but its superb flavor keeps people begging for mo...

Kabocha, or squash: over 160 types are grown in Japan, many of them native. Visit passionate farmers...

Visit specialty tofu makers across Tokyo that are deeply rooted in their local communities and see h...

Japan's pears are a thing of juicy-sweet luxury thanks to strict quality control and unique ripening...

Turnips are a versatile ingredient that sparks the imagination of skilled chefs. Visit Japan's large...

Mirin, or sweet sake, is just as important in Japanese food as soy sauce or miso. It adds sweetness,...

Kiriboshi daikon—daikon radish that's cut and sun-dried to preserve it. Both tasty and nutritious, i...

Broccoli is still a relative newcomer to Japan, but has become a staple ingredient in Japanese house...

In squid-loving Japan, spear squid is immensely popular. Tag along with fishers in Hokkaido and savo...

Japanese strawberries stand out with a perfect sweet-sour balance and stunning looks. Join us in Fuk...

Unique Japanese egg dishes like raw egg over rice are a hit with inbound tourists. Visit farms that...

Pineapples are grown on Japan's southern islands, the northernmost limit of their cultivation. New v...

Introducing asari, Japan's most popular clam. Visit Aichi to feast your eyes on asari dishes and see...