The focus this time is on the king of fish, maguro. Witness the highlight of an auction site at Japan's largest market, Toyosu Market, as one-third of wholesalers are maguro specialists. Our reporter …

Lemons first came to Japan some 150 years ago, and have since been blended with Japanese citrus fruits to create brand-new types. We journey to a tiny island in the Seto Inland Sea where some 25% of J…

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 avail…

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 Toky…

Our focus today is hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years. Much like tea leaves, this nutritious, low-calorie food is often dried, and soaked in water before…

Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea leaves pulverized into micron-sized powder and mixed into hot water to make tea. We visit Uji, Kyoto Pr…

This time, tofu. These popular white blocks, sometimes called the "meat of the fields," are high in protein and low in calories, making them a popular diet food. We visit a tofu maker in Tokyo, where …

The Karei is a type of flatfish beloved in Japan. Karei is great as sashimi, of course, but also simmered, grilled, deep-fried, and more. In short, it can be enjoyed in a variety of ways through the y…

Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being both delicious and economical. Seki-aji is a rare fish caught in the tides of the narrow straits of …

Today, we focus on the king of fruit, mango. Though often thought of as a tropical fruit, they are also grown in Japan. Large, delicious, gorgeous Japanese mangos are traded at incredibly high prices,…

This time, we dip into Japanese vinegar. There are many kinds of vinegar worldwide, like balsamic, wine, and malt. But in Japan, most vinegar is made from rice. Rice vinegar is a subtly sour ingredien…

Japanese eggplants vary in size, shape, flavor and more depending on the climate in which they're grown. In summer, peak season, many varieties line the shops. We visit Niigata Prefecture, Japan's lar…

This episode focuses on Kanpyo -- a white, stringy, and noodle-like food unique to Japan that is actually peeled and dried parts of a vegetable. Kanpyo-maki is a popular snack easily found in convenie…

Over the years, Japanese cheese has evolved to win international prizes. It has a rich aftertaste and umami characteristic of all Japanese cuisine. Visit leading natural cheese factories in Hokkaido P…

Japanese rice is known for its strong stickiness and sweetness. In Japan, where cooked rice is eaten without seasonings, focus is placed on the deliciousness of rice itself. In spring, planting season…

Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is so soft and easy-to-eat, you could eat an entire batch. In the autumn and winter seasons, a plentif…

Hokkigai, or surf clam, has a special place in the hearts of the Japanese thanks to its thick meat, unique umami and nutritional value. It's great not only as sashimi, but grilled, deep-fried and more…

This time, we dive deep into soba, Japan's iconic buckwheat, which is used to make soba noodles. Soba long supported the lives of mountain dwellers who could not grow rice or wheat. It also has deep t…

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…

Today we focus on ginger. Often grated, finely chopped or even pickled, ginger is an indispensable ingredient in Japanese cuisine. The pink "gari" eaten with sushi is actually pickled ginger. The spic…

Komatsuna is a spinach-like leaf vegetable from Tokyo that's been grown in the ward of Edogawa, facing Tokyo Bay, for hundreds of years. Even today, Komatsuna is grown in residential areas in Tokyo. T…

Today we focus on yellowtail, known as Buri in Japanese. Favored in winter when it contains a higher fat content, the fish provides rich umami when grilled, simmered or eaten raw as sushi or sashimi. …

Shark meat has been eaten in Japan since ages past. It's often used in old-school Japanese soul foods such as Oden. We visit Aomori Prefecture, where shark is still eaten regularly, to discover tradit…

This episode focuses on bread, or "pan" in Japanese. The sheer variety of baked goods in Japan is astounding. Rolls and pastries filled or covered with teriyaki chicken, vegetables, or even stir-fried…

Our focus today is marlin. These large fish known for their long, sharp bills were once a source of inspiration for the great Ernest Hemingway. Marlin meat is high in fat content and has been the pref…

Our focus today is Shirauo, often called noodlefish in English. These beautiful fish have tiny, transparent bodies that grow up to only 10 centimeters long. They are both precious and pricey as the fi…

Japanese strawberries are known for their large size and sweet flavor, and are mainly eaten fresh. We visit Tochigi Prefecture, Japan's largest production site, home to a farm popular with sightseers …

Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It's available in a variety of shapes, like red-and-white half circles and donut-lik…

"Sauce." In Japan, this word refers to a rich, dark, bottled sauce sold in a number of varieties. Used on deep-fried foods like pork cutlets and Japanese croquettes, plus savory okonomiyaki pancakes, …

Honey—the world's oldest sweetener. Japan being home to both the Western honey bee and the native honey bee makes for numerous honey varieties. Concerned about the decline in global bee populations, u…

Japanese pears are large, round, juicy and have a great crunch. Chiba Prefecture, which neighbors Tokyo, is known as Japan's largest pear producer. Every autumn, its so-called "Pear Street" fills up w…

Sato-imo, eaten in Japan for some 3,000 years, is a type of taro, a root vegetable that grows in the tropics of Asia. Coming into season in autumn, Sato-imo have been used in sacred rites and other tr…

Our focus this time is sesame. It's an indispensable part of Japanese cuisine, making the country a leading consumer. Whether used as-is, roasted, ground, or processed into oil, the Japanese have deve…

Our focus this time is wasabi, the fiery root that is a pillar of Japanese foods like sushi and sashimi. Visit a traditional wasabi field in Shizuoka Prefecture recognized as one of the world's Global…

In Japan, peanuts are often eaten as-is, without flavoring or processing. That's because consumers want to taste the peanuts' own sweet, aromatic flavor. This time, we visit Japan's largest peanut pro…

Some 200 varieties of Togarashi peppers are cultivated in Japan, most of which are dried and used as spices. We visited the largest production site to lend a hand in the fiery red fields and discovere…

Our focus today is cutlassfish. This shiny samurai sword of the sea has no scales and swims vertically. Our reporter visits the fishing port that receives the largest haul, where 1,000 trailer trolley…

Azuki beans are often sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations too. We visit an area in Hyogo Prefecture known for gro…

Our focus today is fugu, or pufferfish. As one of Japan's great winter delicacies, it is eaten as nearly-transparent slices of sashimi, or in umami-packed hot pots. Even in seafood-loving Japan, fugu …

Daikon, Japanese radishes, are often over 30cm long, large and white, but there are also colorful types ranging from pink to green. They're an essential ingredient used in stews, salads, miso soup and…

In this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-established shop in Ginza where cuts for sukiyaki, shabu-shabu and BBQ are perfectly sliced down to t…

Soy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about the differences in color and flavor between sauces. We also see a soy sauce maker which prepares its…

Abura-age, or deep-fried tofu, is an indispensable ingredient used in miso soup, udon and rice dishes. It's also been a valuable source of protein in the Buddhist vegetarian diet. Our reporter, Dasha,…

Our focus today is Senbei, a traditional cracker typically made of rice or wheat. If you can press it and grill it, you can make Senbei! A variety of shapes and flavors can be found in all regions of …

Salmon reigns in fish-loving Japan. It begins its life in a river, leaves for the vast ocean, and returns to spawn and live out the rest of its days. Our own culinary expert Chiara hears from speciali…

Check out the Silkie chicken, once considered part of the recipe for longevity. It lays only about one egg a week, which can sell for the high price of 6 dollars a pop. Our Swedish reporter Janni visi…

Today we focus on Furikake, rice's best friend. Invented by a pharmacist a century ago, it was originally intended as a health food. Furikake is a mixture of dried ingredients like chopped seaweed, eg…

Don't forget Negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episode focuses on Senju N…

The sweet potato - a popular winter treat in Japan that varies in texture and sweetness. Individual characteristics determine how they're eaten, be it baked, dried or for dessert! Learn about a specia…

Today we focus on mochi rice cake, an indispensable part of Japanese New Year's celebrations. It's offered to the gods and eaten in traditional Zoni soup as families pray for a healthy and safe new ye…

Bananas - a tropical fruit also grown in Japan. Technological advancement has allowed their cultivation in snowy areas. Visit a plantation in one of Japan's snowiest regions, and check out a wide vari…

Bean sprouts are harvested all year and have long been a favorite addition to a healthy diet. All they need is water to grow, so during a food shortage, harsh temperatures, or even after disasters lik…

Japan is third behind Germany and the UK in terms of chocolate consumption. It's also home to the second-largest number of the world's top 100 chocolatiers after France. The use of ingredients like yu…

Nori seaweed is an indispensable Japanese ingredient. Its flavor is influenced by elements from the sea as well as the nutrients that flow down from mountains. Our reporter Janni tries a selection at …

Ame – Japanese candy – is seemingly simplistic sugar candy that can be found in a variety of flavors, textures and shapes. It's also an important part of Japanese tradition and culture. Visit a Tokyo …

Tsukemono, or Japanese pickles, have come a long way from being just a simple dish paired with rice. They're made using a variety of ingredients and seasonings from all regions of Japan. There was a t…

See brewers in action at a 300-year-old brewery, and sing along to a traditional tune that ensures a successful batch. Writer and "sake evangelist" Ota Kazuhiko, will then show you how to enjoy sake a…

Discover Nerimono, traditional ingredients made by processing ground fish meat. A product of age-old wisdom, the food allows large hauls from Japan's surrounding seas to be stored for long periods. Di…

Takenoko, or bamboo shoots, are the flavor of spring. Our reporter Janni is put to work on a steep grove where skill and timing are key to harvesting young stems before they harden in direct sunlight.…

Silvery-white Shirasu, or baby Japanese anchovies, are caught along Japan's coasts in the spring and fall. Find boiled and dried ones at your local supermarket, or head closer to a fishing port to sav…

We focus on Sazae, or turban shell sea snails. Japan is no stranger to shellfish, but consumption of Sazae dates back millennia. Their appearance is distinguished by shells with jagged horns. Along wi…

Affordable and voluminous, cabbage is the star of the Japanese dinner table. The all-purpose veggie is great raw or cooked, and you can't have deep-fried pork cutlets in Japan without a mountain of th…

Dip into the vibrant world of Japanese tea to sample different aromas and flavors at a specialty shop. At a tea farm using a novel method, a shop owned by a former researcher selling 70 types of leave…

Salt isn't just an ingredient in Japan, it's used for purification rituals in sumo and at temples and shrines. It all started with an ancient sea salt extraction process. On the northern shores of the…

Sakura—the beloved cherry blossoms that symbolize the coming of spring in Japan. More than just eye candy, the blossoms and leaves are also salted and consumed. Sakura farmers scramble up trees to col…

Eating sweet, refreshing watermelon is a popular way to combat the summer heat. In Japan, seasonal festivities wouldn't be quite the same without it. Appropriately named, watermelon consists of 90% wa…

The spotlight is on goya, also known as the bitter gourd. A star of Okinawa Prefecture, the summer vegetable is now grown across Japan. But that's only in the last 20 years or so! See all the varietie…

Maitake are popular mushrooms packed with aroma and umami. Their uniquely firm texture is perfect for tempura and stir-fried dishes. The development of cultivation technology has taken the once elusiv…

Japanese chestnuts are known for their hearty texture, subtle sweetness, and size! Ones from Obuse are especially large. Experience a harvest there and feast your eyes on traditional "chestnut rice." …

Darwin called ginkgo trees living fossils. In fall, they offer a fun splash of yellow to the colorful landscape. Today, we focus on their nuts! The outer shell may smell a bit funny, but inside is not…

Delicate and easy to spoil, figs are often sold dry. But in Japan, raw consumption is growing ever more popular. An orchard in Shizuoka Prefecture, where many of Japan's fruits are grown, is hard at w…

Our saba journey begins at Tokyo's Toyosu Market. We then visit Kyoto Prefecture for some festival food that remains a key part of local tradition before heading to Obama, Fukui Prefecture, at the oth…

Horsehair crabs — the ones covered with tiny hairs. The high-end crustacean is loved for its sweet, delicate meat and rich and creamy innards, or kani miso. At one of the world's largest wholesale mar…

Kaki, or Japanese persimmons, represent fall in Japan. Introduced to Europe in around the 16th century, the fruit is referred to by its Japanese name around the world. Around 60 varieties of nutritiou…

Shiitake — the star Japanese mushroom known for its strong umami. Visit a farmer who uses centuries-old cultivation methods to conserve the natural surroundings, then head over to our reporter's homet…

Seri, in season from winter to spring, was a key source of nutrition during harsh winters when produce was scarce. It grows in cold, mineral-rich water, giving it a delectable crunch and aroma. Join o…

In Japan, there's a type of sugar for nearly any recipe. Among them, wasanbon is perhaps the most precious, as it's produced in only six refineries in the country's Shikoku region. The secret to its q…

Somen: these traditional Japanese noodles are amazingly thin and white. Japan has many noodles, like soba, udon and ramen, but the saga of somen goes back some 1,200 years. We visit Miwa, Nara Prefect…

Kuzu plays a key role in Japanese cuisine, from savory to sweet. The starch can be mixed in hot water to form a clear jelly, or used to thicken sauces and soups. The raw material is found deep in the …

Yomogi speckles the fields and roadside greenery of the spring season. Used in various dishes, from savory to sweet, the plant is also used to produce a substance called moxa for healing methods that …

Himono, or dried fish, is a product of Japan's long history as an island nation blessed with seafood. Armed with wisdom from the past, preservation methods have evolved to enhance flavor. How does it …

Yuba is the thin film that forms when soymilk is heated. It's rich in protein and nutrients and is essential in Buddhist cuisine. We visit temple-filled Kyoto, where yuba has long been a prized ingred…

The hoya, or sea pineapple, is one of the ocean's hidden delicacies. Protected by a hard shell, the marine animal's meat offers a wide range of flavors, including rich umami. In Miyagi Prefecture, hoy…

Butter in Japan is typically unfermented. This allows the characteristics of the raw milk it's produced from to shine through—but milk's flavor varies by climate. In Hokkaido Prefecture, Japan's large…

Japanese mustard, or karashi, is an essential condiment for tonkatsu pork cutlets, the stewed dish known as oden, and many other everyday meals. We visit a mountain village in Kyoto Prefecture and mee…

Curry in Japan mainly comes as a thick sauce poured over white rice. With the development of roux cubes, curry rice became easy to make at home and in schools, launching the food into national stardom…

Fukushima Prefecture has two mountain ranges and three differing climates, allowing a variety of fruits to grow. Areas facing the ocean have cool summers and warm winters—perfect for pears. In a basin…

Wagashi, or traditional Japanese sweets made with unique ingredients like bean paste and agar jelly, are little works of art that excite all five senses. Their beauty and flavors reflect the changing …

Nodoguro, characterized by red scales and large eyes, is a fatty, umami-packed fish. Starting out on regional dinner tables, it achieved national fame along with the development of the internet and sh…

Gin, the popular fragrant spirit made from juniper berries, is experiencing a global "craft" boom. Expert distilleries are popping up across Japan as well. In central Tokyo, taste botanical gin that p…

Saitama Prefecture, next to Tokyo, is known for its wheat cultivation and as an udon noodle kingdom. We explore Saitama's wheat culture by visiting flour mills and farmers and trying local udon and ev…

Nagano Prefecture in central Japan gets long sunlight hours and large temperature drops between day and night. This makes for some tasty apples! Feast your eyes on unique sweets made from native varie…

Japan is likely the only country to have incorporated gobo, a root vegetable, into its diet on such a wide scale. Witness novel and traditional harvesting methods and feast your eyes on unique dishes.

The 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.

Known 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.

Japan 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.

Koya-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.

Mentaiko 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.

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.

Wakasagi—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.

Ise-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.

Schools 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.

Spring 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.

Japanese 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.

Pungent, 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 vegg…

Asparagus 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.

Enoki 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.

Shiso: 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.

Is 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.

Rice 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.

Tomatoes 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.

World-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.

Kue 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.

Kabocha, 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.

Visit 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.

Japan's pears are a thing of juicy-sweet luxury thanks to strict quality control and unique ripening methods. See how they're cultivated and check out some amazing pear-focused recipes.

Turnips are a versatile ingredient that sparks the imagination of skilled chefs. Visit Japan's largest turnip production area and explore a variety of dishes, from Japanese to French cuisine.

Mirin, or sweet sake, is just as important in Japanese food as soy sauce or miso. It adds sweetness, depth and a lovely shine to ingredients! Learn more about mirin's key role in Japanese cuisine.

Kiriboshi daikon—daikon radish that's cut and sun-dried to preserve it. Both tasty and nutritious, it's gaining traction as a health food. Discover more about its unique texture and versatility.

Broccoli is still a relative newcomer to Japan, but has become a staple ingredient in Japanese households. Explore broccoli's wide appeal and how it's used in all kinds of dishes, even in sweets!

In squid-loving Japan, spear squid is immensely popular. Tag along with fishers in Hokkaido and savor some regional cuisine, fresh sushi, and a special take on a beloved Italian-inspired inky dish.

Japanese strawberries stand out with a perfect sweet-sour balance and stunning looks. Join us in Fukuoka for some dazzling parfait and to meet the growers behind a famous variety.

Unique Japanese egg dishes like raw egg over rice are a hit with inbound tourists. Visit farms that produce eggs safe to eat raw, and savor a variety of dishes at a long-established Kyoto restaurant.

Pineapples are grown on Japan's southern islands, the northernmost limit of their cultivation. New varieties continue to emerge, and pineapples left to fully ripen in the field are charming consumers.

Introducing asari, Japan's most popular clam. Visit Aichi to feast your eyes on asari dishes and see how they're cultivated using suspended cages. How about diving for some giant asari?!

Nira, with its garlic-like pungency and ability to boost stamina, is a true star. Visit a production site to marvel at nira's vitality and see how the ingredient can be used in a wide range of dishes.…

Japanese garlic is big, with sweetness and umami. In Aomori, we explore what makes it special, take a closer look at black garlic, and sample all kinds of dishes that show off garlic's potential. (Rep…

Hamo, the pike conger with a fierce look, is deeply tied to Kyoto's food culture. Explore impressive bone-cutting techniques, local fishing methods, and mouth-watering regional dishes. (Reporter: Beru…

Eggplants—nasu—take the spotlight. Enjoy juicy mizu-nasu and melt-in-your-mouth Kamo-nasu. From traditional shojin ryori to sweets, discover the surprising range of Japanese eggplants.

Peaches take the spotlight. From June to October, new varieties appear every two weeks, letting people enjoy them for months. Big, sweet, and juicy—discover the charm of Japan's finest peaches.

Amazake, a traditional fermented drink made from rice and koji, is rich in nutrients, with a mild sweetness that enhances recipes. Discover the hidden power of this "drinkable IV drip."

Okra has only been widely eaten in Japan for about 60 years, yet new, stickier varieties keep appearing to suit Japanese tastes. Explore the vegetable's charm through a variety of unique dishes.

Walnuts have long been valued in Japan. In a major production area, join a wild harvest using bamboo poles and recreate an ancient meal. Back in Tokyo, enjoy walnut dishes at a renowned restaurant.

Nameko are small mushrooms known for their slippery coating. Learn about indoor and natural log cultivation, then visit a mushroom-focused French restaurant in Tokyo.

Each autumn, sanma takes center stage across Japan. Kyle visits a bustling port to explore its traditions, then meets a chef who highlights the fish's subtle bitterness in refined French dishes.

Wagyu captivates food lovers worldwide with fine marbling, melt-in-the-mouth texture, and rich aroma. Join us as we explore strict cattle management and the dishes that highlight wagyu's appeal.