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Video Details

Trails to Oishii Tokyo

Website: https://www3.nhk.or.jp/nhkworld/en/tv/oishii
Next Airing: Fri, Mar 29th, 2024 at 2:00 AM on UEN-TV

Availability information for this program

TRAILS TO OISHII TOKYO (formerly called Trails to Tsukiji) takes an in-depth look at Japanese food available at Tokyo's iconic market, where every kind of fresh food, from seafood to produce, is gathered from around the country. The program traces unique Japanese foods from the market back to their original source. Past episodes included: "Abalone," called "the treasure of the sea" in Japan; "Oysters," which the Japanese have been eating for 4,000 years; and "Green Tea," the country's popular beverage of choice.

Episodes:

  • Carrot

    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. (Reporter: Jason Hancock)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Fukushima: Fruit Kingdom

    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 sandwiched between eastern and western mountain ranges, daily temperature fluctuations produce large, sugar-packed peaches. Furthermore, inland areas with heavy snowfall offer some of the finest persimmons. Discover the charms of Japan's fruit kingdom-Fukushima. (Reporter: Michael Keida)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Japanese Mustard

    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 meet a family who farms their own mustard greens to make karashi. This time-consuming process involves harvesting and filtering tiny seeds then grinding them into powder with an old-fashioned millstone! We also try a variety of delicious karashi dishes on this fun and spicy episode. (Reporter: Kailene Falls)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Koya-Tofu

    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. (Reporter: Kyle Card)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Nodoguro

    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 shipping technology. Its flavor had a lot to do with its success, as demand eventually bumped nodoguro up to high-end prices! Visit Hamada Fishing Port in Shimane Prefecture to learn nodoguro's importance on local industry, and feast your eyes on juicy dishes at Japanese and French restaurants in Tokyo. (Reporter: Saskia Thoelen)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Panko

    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.

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024
  • Wagashi

    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 of the seasons. Join us in Japan's former capital, Kyoto, to discover how wagashi became ingrained in daily life. At a shop that prepares desserts for tea parties, learn to make Japanese sweets using bean paste and traditional tools. Also explore the food's place in modern society, including coffee pairing and the use of novel ingredients that transform wagashi into a full-course meal. (Reporter: Michael Keida)

    Length: 00:28:03
    Usage rights: 7/1/2023 to 7/27/2024

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