Trails to Tsukiji

Over 80 types of citrus fruits are produced in Japan. Among them, yuzu holds a special place within Japanese cuisine. Since yuzu is quite sour, the fruit is not eaten, instead, the skin and juice is used in cooking. The vivid yellow peel a…

Today, we focus on the Japanese radish, daikon, Japan's most consumed vegetable and an essential part of the country's cuisine. Daikon is used as a main ingredient in salads and stews, as well as to spice up tempura, grilled fish, sashimi …

Hakusai, also known as Chinese cabbage, is a large vegetable that can weigh up to 3kg. Rich with glutamic acid, hakusai is a winter specialty and a must for hot pot dishes, including a special stew eaten by sumo wrestlers. Hakusai has a li…

Nanohana, closely related to rapeseed, is the flower that signals the arrival of spring in Japan. But nanohana is not just beautiful: it's also edible. Not only can the flower's nutritious buds and leaves be eaten, its seeds can be turned …

Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuries. With a dense, rich aroma similar to truffles, gobo can be used in a large variety of dishes. Rich in dietary fiber, it is also said to …

Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach is a vegetable found around the world, the Japanese have put their own unique spin on it, making it a common ingredient in traditional Jap…

Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 types of flatfish, so why is the Japanese variety so expensive? How is it fished and cooked? And just why are both of its eyes on one side of…

Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many unique ways to both cook and cultivate them. Our reporter visits Sanriku in northern Japan to learn about a unique cultivation method that emplo…

Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, di…

Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering golden eyes. Thanks to its strong umami flavor and rich, high-quality fat, kinmedai is extremely popular in Japan, and is eaten as sashimi, si…

Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the taste of sansai is known as the taste of spring in Japan. Our reporter goes on-site to experience the sansai harvest and learns about mounta…

Sakura-ebi is a tiny shrimp found only in Suruga Bay at the foot of Mt. Fuji. The shrimp, which has been called "the ruby of the sea", is just 4 centimeters long but packed with umami and a sweet fragrance, and is a spring treat in Japan. …

Think of the word "sardine", and your first association is likely an unappetizing can of preserved fish. But in Japan, the sardine is eaten fresh and used in a variety of delicious sashimi and sushi dishes. In this episode of Trails to Tsu…

This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is enough to numb one's tongue, but unlike normal pepper, it actually comes from a citrus fruit. The refreshing aroma of the spice has made it a …

Garlic became a part of the Japanese diet just 50 years ago—but it's quickly become one of the country's favorite ingredients. Join us and discover the unique ways garlic is cultivated in Japan to give it a rich, aromatic flavor, and how J…

Sushi is, without doubt, Japan's most beloved food worldwide. But what makes sushi, Japan's unique bite-sized delicacy, so good? From fish like tuna to wasabi, nori seaweed and the all-important Japanese rice, we take a look at the ingredi…

Hamo is an essential Kyoto summer delicacy. Behind the intimidating, dinosaur-like face is a fish with subtle and delicate flavors. Known for its vitality, hamo is also said to be a great source of energy, helping people overcome the hot a…

Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, we see the hard work that goes into cultivating this delicate, easily-damaged fruit that's been praised as an edible work of art. Plus, we d…

Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that originates in Kyoto. Manganji togarashi may look spicy, but it's actually sweet, and is so well regarded it's even used in gift exchanges. We vi…

Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, and are eaten throughout the year in many ways, such as boiled and fried as tempura. Japan's over 30 types of traditional pumpkins, which ori…

With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refreshing flavor and aroma to dishes and enhances the appetite. The herb's unique taste also helps give Japanese cuisine richer flavors and bring…

Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly in autumn. One of these mushrooms, which grow only in the wild, can go for up to 100 dollars. On this episode, we visit the mountains wher…

A fish known for its glittering pink body, tender meat, and rich umami flavor, amadai is one of the stars of Kyoto cuisine. We take a journey to the coast near Kyoto to learn how amadai is caught, then to a traditional Japanese restaurant …

Japan boasts over 100 types of apples, which are known for being exceptionally round, sweet and shiny. This time, we visit the northern prefecture of Aomori, Japan's top production site, where 60% of the country's apples are produced. Ther…