Text Size: Small Medium Large

Trails to Oishii Tokyo

Latest Episodes

Japanese consumers enjoy a number of edible types of seaweed, one of which is Mozuku. With its slimy, slippery texture, Mozuku may seem a bit off-putting at first, but in recent years it's been gaining attention in Japan and abroad for its many health benefits. We take a trip to the beautiful seas of Okinawa Prefecture to see how Mozuku is harvested, and discover how it fits into Okinawa's unique culinary culture.

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. Mito, north of Tokyo, is the natto capital of Japan. See how traditional, organic natto is made and have a look at a variety of unique dishes that feature natto.

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. Mito, north of Tokyo, is the natto capital of Japan. See how traditional, organic natto is made, and have a look at a variety of unique dishes that feature Natto.

Niboshi is a silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingredient of this island nation, niboshi are like crystals of ancient wisdom cultivated by the Japanese dashi culture. In this episode, we chase the allure of the hidden star of dashi stock on the island of Ibuki-jima in the Seto Inland Sea, where over half of its inhabitants are involved in the production of its high-grade niboshi.

Our focus today is Nozawana, a leaf vegetable indigenous to Japan. This one-meter-long vegetable is often pickled, as it spoils quickly. Nozawana was first grown in Japan in a village 600 meters above sea level. It has long provided snowed-in villages with a precious source of nutrition during harsh winters. Find out more about the vegetable that went from supporting mountain villages to being loved all around Japan.

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, including one available for just a short time in spring and another that features onion leaves. How have onions influenced Japanese cuisine? Join us to find out!

Video Title
 
 
 

Pages