Season 6
22 episodes · Jan 24, 2024
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S6E1KIWI
Jan 24, 202428mThe key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties being developed in Kagawa Prefecture and feast your eyes on innovative dishes.
S6E2PANKO
Feb 7, 202428mKnown to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread. Experience Japan's crunchy, juicy and truly unique fried food culture.
S6E3CARROT
Feb 21, 202428mJapan has a number of carrot varieties resulting from selective breeding. Discover carrots grown beneath the snow and savor an array of dishes from French to Japanese.
S6E4KOYA-TOFU
Mar 13, 202428mKoya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for a huge variety of dishes. We dive deep into this protein-packed superfood.
S6E5MENTAIKO
Mar 20, 202428mMentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth. Discover the secrets of a beloved food that spread from Fukuoka to the rest of Japan.
S6E6FUKINOTO
Apr 10, 202428mFukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.
S6E7WAKASAGI
Apr 24, 202428mWakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake for some line fishing, and meet fishers who are passionate about conservation efforts.
S6E8ISE-EBI
May 8, 202428mIse-ebi is the king of Japan's crustaceans. With its elegant flavor and warrior-like appearance, the high-end food is a must on festive occasions. Feast your eyes on delectable local cuisine.
S6E9NISHIN
May 22, 202428mSchools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrative part of local economies, the fish remains a staple ingredient in various Japanese dishes.
S6E10SPRING OYSTERS
Jun 12, 202428mSpring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest oyster-producing region, to learn more.
S6E11MELON
Jun 26, 202428mJapanese melons are known to be juicy and intensely sweet. Their beautiful netting patterns indicate careful cultivation and wonderful flavor. Meet dedicated farmers and savor a truly versatile fruit.
S6E12RAKKYO
Jul 10, 202428mPungent, aromatic rakkyo is grown in Tottori Prefecture, a major production area famous for sand dunes. See how farmers battled with a harsh environment to eventually produce a quality, versatile veggie.
S6E13ASPARAGUS
Jul 24, 202428mAsparagus brings a pop of color to early summer, and increasing demand is promoting a bevy of new varieties. Witness cutting-edge cultivation in Hokkaido Prefecture, Japan's largest production area.
S6E14ENOKI
Aug 14, 202428mEnoki are the most produced mushrooms in Japan. The thin, white mushrooms are a staple ingredient in hot pot dishes. Check out amazing cultivation methods and feast your eyes on some unique recipes.
S6E15SHISO
Aug 28, 202428mShiso: a Japanese herb gaining fans worldwide. Refreshing shiso is key in Japanese cuisine, which features a lot of raw fish. See how shiso's leaves, flowers and seeds are all used in oishii dishes.
S6E16OCTOPUS
Sep 11, 202428mIs octopus a superfood? Enjoy traditional fishing and dishes in Akashi, a major production area. Also, see how low-fat, high-protein octopus can be used in French cuisine, highlighting its potential.
S6E17RICE FLOUR
Sep 25, 202428mRice flour is attracting global attention. After using it for ages to make sweets, Japan employs the latest milling tech to create rice flour for various uses. See how the powder continues to evolve.
S6E18TOMATO
Oct 16, 202428mTomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varieties where novel cultivation methods utilizing technology could change how we grow food.
S6E19EDAMAME
Oct 30, 202428mWorld-famous edamame are soybeans harvested before maturity. They're great simply boiled and seasoned with salt, but check out some other ways to savor their sweet aroma and rich umami.
S6E20KUE
Nov 20, 202428mKue is a large deep-sea fish that's quite elusive, but its superb flavor keeps people begging for more. Savor unique dishes and learn about efforts being taken to protect this luxurious fish.
S6E21KABOCHA
Dec 4, 202428mKabocha, or squash: over 160 types are grown in Japan, many of them native. Visit passionate farmers across the country, including those who utilize grape trellises and extended ripening methods.
S6E22TOFU
Dec 18, 202428mVisit specialty tofu makers across Tokyo that are deeply rooted in their local communities and see how the traditional food has come to be used in all kinds of cuisine, from east to west.