Trails to Tsukiji

Hamachi, or Japanese yellowtail, is found only in Japanese waters, and is fairly rare worldwide. With its reasonable cost, it's popular as sashimi and sushi. We take a look at the world of farm-raised hamachi, visiting fish farms and disco…

Japan's mountain yams, yamaimo, are an extremely versatile ingredient. Grated, they're enjoyed on rice in a sticky yet delicious paste. When cooked, they take on a range of textures and flavors. On this episode, we visit farmers to discove…

Aori-ika, sometimes called the "king of squid" in Japan, is treasured for its large, 50-centimeter size, beautiful, translucent appearance and sweet, umami-packed flavor. We explore its mysterious lifecycle, the unique shipping methods use…

Salmon is Japan's most-consumed fish. During the season in autumn, one day of salmon trade at Tsukiji can exceed 1 million dollars! In Japan, salmon is commonly eaten salted and served on rice. We visit Hokkaido, where 80% of Japan's wild …

Cod: this fish is eaten around the world, where it's commonly used in fish and chips or salted. In Japan, where it's called tara, cod is an essential ingredient in winter hot pot dishes. In fact, cod is in season in winter, when it's about…

Kanten, sometimes called agar in English, is a gelling agent used in traditional Japanese sweets. Unlike gelatin, kanten is completely plant-based, and comes from one of Japan's most plentiful resources: seaweed! From confections that cele…

Among all of Japan's consumable exports, the food that holds the highest value is the focus of today's episode: scallops. We visit chilly Hokkaido to learn about scallop aquaculture, which has sparked a revolution in production volume, and…

Anko, or anglerfish, look like something from another planet. But despite their shocking appearance, these fish have a rich yet delicate flavor and are known as the main ingredient in anko hot pot, a winter treat. We visit a small village …

Gliding across the water on its wing-like fins, the flying fish is one unique creature. We visit Hachijojima, a lush volcanic island that's officially a part of Tokyo, to visit fishermen who work through until dawn to catch this mysterious…

Hotaru-ika is a small, roughly six-centimeter squid that's famous for emitting a pale blue glow. That explains its name, which translates to "firefly squid". We visit Toyama Bay on the Sea of Japan to see how this mysterious glittering squ…

Leafy green cabbage has the largest trading weight among the produce sold at Tsukiji. When it comes to serving occidental dishes in Japan, thinly sliced cabbage is indispensable. Join us in the harvest of tender spring cabbage, a national …

Shijimi: this tiny, coin-sized clam is beloved in Japan. Not only is it packed with nutrients like amino acids, it has a rich umami flavor and is a perfect match in miso soup. This time, we visit Lake Shinji, famous for its shijimi catch, …

Japanese consumers enjoy a number of edible types of seaweed, including our theme this time, mozuku. With its slimy, slippery texture, mozuku may seem a bit off-putting at first, but it's been gaining attention in recent years both in Japa…

Our theme this time is the sweet, red fruits that sparkle like rubies: cherries! In Japan, cherries are expensive, high-end fruits popular for gift-giving: one box can go for over 500 dollars. We visit Yamagata Prefecture, Japan's largest …

This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of …

Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an indispensable ingredient of their cuisine. Japan produces several thousand types of eggs with a wide spectrum of colors and taste to be enjo…

Anago, or white spotted conger, has maintained its beloved status among the Japanese for over 3 centuries. Summer is the prime season for this vitamin-rich and high-protein snake-like fish prized as the perfect remedy for summer fatigue. A…

This time, we focus on kuruma-ebi, considered the king of shrimp when it comes to Japanese cuisine. With its elegant appearance and full-bodied umami flavor, it's frequently featured as a good luck charm at celebratory feasts. We visit Ama…

The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido's large corn fields are home to many varieties, including one that's soft enough to eat raw, another with kernels as white as snow, and a flint corn with la…

Niboshi is the silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingredient of this island nation, they are like crystals of ancient wisdom cultivated by the Japanese dashi culture. In this episode, we chase th…

The sea urchin: a thorny, mysterious sea creature whose umami-packed meat is loved in Japan, and is used in food ranging from sushi to traditional cuisine to even desserts. We visit the beautiful coast of Iwate Prefecture in Tohoku, northe…

Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where it on…

Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably priced, at around a dollar per fish. Rich in umami-packed fat, sanma is delicious when grilled with just a pinch of salt. It's also great …

Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look like bread, but it has few calories and lots of protein. This mysterious food soaks up umami like a sponge, making it a treasured ingredie…