This program features tuna, the king of fish, traded in Japan's largest food market, Tsukiji, where...

This program features Japan's unique food market, Tsukiji, where excellent food is assembled from al...

This program showcases various Japanese food ingredients. Today's focus is the black paper-like seaw...

This program features green tea, a popular Japanese drink with 1,000 years of history. The Japanese...

We focus on"Aji", an extremely popular fish in Japan. Aji can be grilled, fried and even eaten raw a...

We focus on ume, Japanese plum. Though it is a fruit, it cannot be eaten raw. For more than 1000 yea...

Our focus is kombu, dried seaweed, a necessity for the dashi soup stock which is a key component of...

This program is all about sweet potatoes. Sweet potatoes are used in a variety of delicious ways, fr...

In this program, we focus on Ika, squid, eaten more in Japan than any other country in the world. Ou...

Ise-ebi, or "Japanese spiny lobster", the king of lobster, can cost up to $50 at Tsukiji. To preserv...

Thanks to its unique form, fugu is popular not just as food but also for ornamental purposes and art...

With 70% of its land covered in forest, Japan is rich in various edible mushrooms. Among them, the m...

You've heard of pandas eating bamboo, but did you know the Japanese do too? Bamboo shoots, known in...

The Japanese love to eat crab, and snow crab, a winter specialty, is their favorite. No effort is sp...

Tokyo's Tsukiji market is a must-visit destination for any food lover. You'll find not only fresh fi...

The Japanese green onion, or negi, is a must for popular Japanese foods like sukiyaki and ramen. Des...

Thanks to its symbolic color, red sea bream, or tai, is a fish for celebration in Japan. Our tai jou...

In this show about food from Tsukiji market, we unveil the secrets of "wasabi", a key item in sushi...

The Japanese love shellfish, and their favorite is without doubt the common orient clam, or hamaguri...

Beneath Asia's beautiful lotus flowers lie renkon, one of Japan's favorite foods. Known in English a...

Of all the produce sold in Tsukiji Market, tomatoes are the king. In this episode, we visit tomato f...

Reasonably priced yet packed with umami flavor, katsuo or bonito in English is one of Japan's favori...

More than just a fruit, Japan's muskmelon is regarded as an edible piece of art. The most expensive...

Japan's most beloved freshwater fish, the ayu, or sweetfish in English, inhabits only the cleanest r...

A special eggplant grown only in Japan's ancient capital Kyoto, kamo-nasu has been cultivated for ov...

Cucumbers grow all over the world, but Japan's are especially crunchy and juicy and their bodies are...

Octopus, the mysterious creature of the sea, is loved most by the Japanese. The fact that 1/4 of the...

Edamame: a Japanese treat gaining popularity worldwide. These green beans, made from unripened soybe...

Abalone, called "the treasure of the sea" in Japan, is the country's most expensive shellfish, tradi...

Grapes are known and loved throughout the world, but Japan's stand out from the bunch with their lar...

Japan's annual catch of saba (mackerel) is about 500,000 tons, the largest in the world, and the fis...

The program visits the far northern island of Hokkaido, focusing on potatoes that gained brand recog...

Our focus this time is the sweet, slightly tangy fruit called kaki, a fall specialty in Japan. The o...

Over 80 types of citrus fruits are produced in Japan. Among them, yuzu holds a special place within...

Today, we focus on the Japanese radish, daikon, Japan's most consumed vegetable and an essential par...

Hakusai, also known as Chinese cabbage, is a large vegetable that can weigh up to 3kg. Rich with glu...

Nanohana, closely related to rapeseed, is the flower that signals the arrival of spring in Japan. Bu...

Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuri...

Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach...

Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 ty...

Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many uniqu...

Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed wi...

Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering gol...

Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the t...

Sakura-ebi is a tiny shrimp found only in Suruga Bay at the foot of Mt. Fuji. The shrimp, which has...

Think of the word "sardine", and your first association is likely an unappetizing can of preserved f...

This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is eno...

Garlic became a part of the Japanese diet just 50 years ago—but it's quickly become one of the count...

Sushi is, without doubt, Japan's most beloved food worldwide. But what makes sushi, Japan's unique b...

Hamo is an essential Kyoto summer delicacy. Behind the intimidating, dinosaur-like face is a fish wi...

Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, w...

Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that origi...

Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, an...

With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refresh...

Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly...

A fish known for its glittering pink body, tender meat, and rich umami flavor, amadai is one of the...

Japan boasts over 100 types of apples, which are known for being exceptionally round, sweet and shin...

Hamachi, or Japanese yellowtail, is found only in Japanese waters, and is fairly rare worldwide. Wit...

Japan's mountain yams, yamaimo, are an extremely versatile ingredient. Grated, they're enjoyed on ri...

Aori-ika, sometimes called the "king of squid" in Japan, is treasured for its large, 50-centimeter s...

Salmon is Japan's most-consumed fish. During the season in autumn, one day of salmon trade at Tsukij...

Cod: this fish is eaten around the world, where it's commonly used in fish and chips or salted. In J...

Kanten, sometimes called agar in English, is a gelling agent used in traditional Japanese sweets. Un...

Among all of Japan's consumable exports, the food that holds the highest value is the focus of today...

Anko, or anglerfish, look like something from another planet. But despite their shocking appearance,...

Gliding across the water on its wing-like fins, the flying fish is one unique creature. We visit Hac...

Hotaru-ika is a small, roughly six-centimeter squid that's famous for emitting a pale blue glow. Tha...

Leafy green cabbage has the largest trading weight among the produce sold at Tsukiji. When it comes...

Shijimi: this tiny, coin-sized clam is beloved in Japan. Not only is it packed with nutrients like a...

Japanese consumers enjoy a number of edible types of seaweed, including our theme this time, mozuku....

Our theme this time is the sweet, red fruits that sparkle like rubies: cherries! In Japan, cherries...

This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its r...

Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an i...

Anago, or white spotted conger, has maintained its beloved status among the Japanese for over 3 cent...

This time, we focus on kuruma-ebi, considered the king of shrimp when it comes to Japanese cuisine....

The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido's large corn fiel...

Niboshi is the silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingred...

The sea urchin: a thorny, mysterious sea creature whose umami-packed meat is loved in Japan, and is...

Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for...

Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably...

Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look...

This time, we focus on konnyaku. This jiggly gray ingredient may have subtle flavoring, but it's an...

This time, we feature turnips. There are over 100 kinds produced all over Japan, but Kyoto Prefectur...

From sashimi to sushi to ramen and more, soy sauce is an essential part of Japanese cuisine. With co...

This time, we focus on sea cucumbers. When you see one of these bizarre-looking creatures, you may w...

Ama-ebi is enjoyed boiled and eaten in sandwiches or salads around the world. As preparing this shri...

Miso is a seasoning born of a fermentation process using various bacteria. It's used to make miso so...