Trails to Tsukiji

Ise-ebi, or "Japanese spiny lobster", the king of lobster, can cost up to $50 at Tsukiji. To preserve the flavor, ise-ebi must be kept alive until just before cooking. Teamwork between fishermen and wholesalers makes live ise-ebi delivery …

Thanks to its unique form, fugu is popular not just as food but also for ornamental purposes and art motifs. But despite its good taste and looks, fugu is extremely poisonous. Due to its deadly poison, fugu is traded and cooked only by lic…

With 70% of its land covered in forest, Japan is rich in various edible mushrooms. Among them, the mushroom that enjoys the largest amount of trading in Tsukiji is the shiitake. It enjoys worldwide popularity for its low calorie count and …

You've heard of pandas eating bamboo, but did you know the Japanese do too? Bamboo shoots, known in Japanese as takenoko, grow at the incredible speed of 1 meter per day, reaching 15 meters in 3 months. But it's the softer shoots under the…

The Japanese love to eat crab, and snow crab, a winter specialty, is their favorite. No effort is spared to bring the freshest, highest-quality snow crab to Japanese consumers, with crabs delivered to Tsukiji alive, wholesalers carefully r…

Tokyo's Tsukiji market is a must-visit destination for any food lover. You'll find not only fresh fish here, but everything you need to create a Japanese meal, from all over the country. In this program we introduce some special Japanese i…

The Japanese green onion, or negi, is a must for popular Japanese foods like sukiyaki and ramen. Despite being a staple of the Japanese diet since the 18th century, its popularity only continues to grow. Negi, which takes 10 months to grow…

Thanks to its symbolic color, red sea bream, or tai, is a fish for celebration in Japan. Our tai journey takes us to a fishing port where fisherman risk their lives for the catch, to a top-class restaurant in Tokyo where a young chef blend…

In this show about food from Tsukiji market, we unveil the secrets of "wasabi", a key item in sushi by visiting a wasabi store and an organic grower, exploring how it is grown and eaten in Japan.

The Japanese love shellfish, and their favorite is without doubt the common orient clam, or hamaguri. With each shell having only one perfect match, it's considered a symbol of undying marriage. It's also served at the yearly girl's festiv…

Beneath Asia's beautiful lotus flowers lie renkon, one of Japan's favorite foods. Known in English as the lotus root, these vegetables, which are actually rhizomes, grow in muddy bogs and offer various flavors depending on how they are coo…

Of all the produce sold in Tsukiji Market, tomatoes are the king. In this episode, we visit tomato farms, shops and restaurants to discover Japan's unique tomato culture. Find out why Japanese tomatoes look so beautiful, how a disastrous t…

Reasonably priced yet packed with umami flavor, katsuo or bonito in English is one of Japan's favorite fish. Discover how the red meat of katsuo pairs well with a variety of seasonings, hear all about how bonito flakes are created, and vis…

More than just a fruit, Japan's muskmelon is regarded as an edible piece of art. The most expensive fruit in Japan, muskmelon costs over $200 per piece. Popular as a special gift for loved ones, it has a refreshing sweetness and a texture …

Japan's most beloved freshwater fish, the ayu, or sweetfish in English, inhabits only the cleanest rivers in the country. Living on a diet of pure algae, the ayu has a unique watermelon-like scent and a delicious flavor. Journey with us to…

A special eggplant grown only in Japan's ancient capital Kyoto, kamo-nasu has been cultivated for over 300 years. Join us as we visit hardworking farmers and chefs who create mouthwatering dishes.

Cucumbers grow all over the world, but Japan's are especially crunchy and juicy and their bodies are exceptionally straight. Come along on our Japanese cucumber journey and discover the secret of how they're grown, a unique cucumber with a…

Octopus, the mysterious creature of the sea, is loved most by the Japanese. The fact that 1/4 of the octopus caught worldwide is eaten in Japan proves this. In the fishing style using the "octopus pod", the unexpected characteristics of th…

Edamame: a Japanese treat gaining popularity worldwide. These green beans, made from unripened soybeans, are popular boiled, and salted edamame are a must when drinking a cold beer. But the beans can also be used in dishes ranging from fin…

Abalone, called "the treasure of the sea" in Japan, is the country's most expensive shellfish, trading at over $100 per shell. One of the factors leading to its high price is the 2,000-year-old diving method used to catch it. Learn all abo…

Grapes are known and loved throughout the world, but Japan's stand out from the bunch with their large, round and flawless jewel-like shape. Discover the history of Japanese grapes, new seedless varieties with edible skin, and unique grape…

Japan's annual catch of saba (mackerel) is about 500,000 tons, the largest in the world, and the fish is an essential part of both Japan's cuisine and its culture. Join us as we discover a world of delectable saba dishes and find out why t…

The program visits the far northern island of Hokkaido, focusing on potatoes that gained brand recognition through strict selection standards, and producers aiming to proliferate Japan born new breeds of potatoes. In addition, unique Japan…

Our focus this time is the sweet, slightly tangy fruit called kaki, a fall specialty in Japan. The orange fruit, which is produced largely in Japan's ancient capital Nara, is rich with vitamins and nutrients. Join reporter Marie as she vis…