Trails to Oishii Tokyo

No episode description is available yet.

The loquat is a lovely golden fruit whose delicate, understated sweetness is the very taste of early summer. Savor it fully in dishes and desserts throughout its brief season.

No episode description is available yet.

Michael gets on a boat with fishermen in Hokkaido and explores various Japanese and fusion dishes made with spear squid.

Robin Barde learns more about nira by following its cultivation process in a greenhouse and savoring various dishes made with the ingredient.

The filmmakers introduce asari, Japan's most popular clam. They visit Aichi to explore asari dishes and see how the clams are cultivated by using suspended cages.

The filmmakers take a look at how pineapples are grown on Japan's southern islands, the northernmost limit of their cultivation.

The host explores eggs that are safe for raw consumption by visiting farms and a restaurant in Kyoto with diverse egg-based culinary delights.

Michael gets on a boat with fishermen in Hokkaido and explores various Japanese and fusion dishes made with spear squid.

The host explores the unique texture and versatility of kiriboshi daikon, a preserved daikon radish that Japanese people commonly use in various dishes.

No episode description is available yet.

Michael Keida explores Japan's diverse range of eggplant varieties, from the juicy mizu nasu to the incredibly tender kamo nasu.

No episode description is available yet.

Michael Keida explores Japan's diverse range of eggplant varieties, from the juicy mizu nasu to the incredibly tender kamo nasu.

A visit to Kesennuma, Japan, a sanma port in Tohoku, to learn about the popular fish that glitters like a sword.

Cultivating Japanese peaches; new ways to enjoy peaches unique to their cultivation areas; a chef uses peaches in Italian dishes.

Cultivating Japanese peaches; new ways to enjoy peaches unique to their cultivation areas; a chef uses peaches in Italian dishes.

The unique ways in which garlic is cultivated and processed in Japan.

Though expensive, fugu is used for sashimi, tempura and hot pot; Exploring why people love a fish that carries deadly poison.

The filmmakers introduce asari, Japan's most popular clam. They visit Aichi to explore asari dishes and see how the clams are cultivated by using suspended cages.

Robin Barde learns more about nira by following its cultivation process in a greenhouse and savoring various dishes made with the ingredient.

No episode description is available yet.

The hosts learn about Japan's food culture as they explore the country to find unique Japanese food and attempt to trace their original sources.

The filmmakers take a look at how pineapples are grown on Japan's southern islands, the northernmost limit of their cultivation.

The hosts learn about Japan's food culture as they explore the country to find unique Japanese food and attempt to trace their original sources.

Though expensive, fugu is used for sashimi, tempura and hot pot, exploring why people love a fish that carries deadly poison.

The loquat is a lovely golden fruit whose delicate, understated sweetness is the very taste of early summer. Savor it fully in dishes and desserts throughout its brief season.

The hosts learn about Japan's food culture as they explore the country to find unique Japanese food and attempt to trace their original sources.

The host explores eggs that are safe for raw consumption by visiting farms and a restaurant in Kyoto with diverse egg-based culinary delights.

The unique ways in which garlic is cultivated and processed in Japan.

A visit to Kesennuma, Japan, a sanma port in Tohoku, to learn about the popular fish that glitters like a sword.