Trails to Oishii Tokyo Season 6
Delicious food from Tokyo's markets! Learn about the amazing ingredients which are sourced from across Japan and sold at Tokyo's fresh food markets.
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Trails to Oishii Tokyo
2019 / TV-PGDelicious food from Tokyo's markets! Learn about the amazing ingredients which are sourced from across Japan and sold at Tokyo's fresh food markets.
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Trails to Oishii Tokyo Season 6 Full Episode Guide
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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