Trails to Oishii Tokyo

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 sea level. It has long provided snowed-in villages with a precious source of nutrition during harsh winters. Find out more about the vegetable that went from supporting mountain villages to being loved all around Japan.

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 spice has become known for its health benefits in recent years, as it improves blood circulation and can even be used as a disinfectant. Let's find out more about the uses of ginger in Japan.

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. There are even vending machines selling freshly-harvested Komatsuna! This time, we dive deep into this special vegetable, sampling classic Japanese cuisine, sweets, noodles and other innovative dishes that feature its unique flavor.

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. In western Japan, Buri has long been thought to bring good fortune and is an essential part of the New Year tradition. Visit a Toyama Bay port that is one of the most popular for Buri fishing, and explore Japan's unique Buri culture.

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 traditional methods for catching and consuming shark, including a collagen-rich dish good for the skin and another excellent for overall health. Join us as we dive into the world of sharks in Japan!

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 noodles act as a hearty meal. Bread can also replace rice for sushi, or act as a canvas to your imagination. Discover new ways to enjoy one of the world's oldest man-made foods.

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 preferred ingredient for "edomae" sushi for centuries. Our reporter takes us marlin fishing and tastes meals commonly eaten by local fishermen. Try marlin "prosciutto" at an Italian restaurant! Dive in to discover the endless possibilities that marlin has to offer.

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 fish can only survive in brackish water conditions where freshwater meets seawater. Fishing for Shirauo symbolizes the coming of spring, their peak season. Visit a lake in the northern prefecture of Aomori to find out more about this mysterious fish.

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 where you can eat strawberries to your heart's content! We also check out a unique strawberry research center where thousands of strawberries are carefully selected to create brand-new varieties. Plus, we discover some unique strawberry-themed Japanese sweets!

In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, fermented foods like katsuobushi, the skipjack tuna flakes used to make dashi soup stock, miso and soy sauce, 2 of Japan's favorite seasonings, tsukemono pickles, a precious food source in harsh winters and sticky natto beans. All these ingredients have helped make Japanese food the world-renowned cuisine it is today. Learn how each is created with methods stretching back generations

In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, Japan's environmentally friendly, sustainable fishing methods. From single-line lures to giant fixed nets to nets thrown into rivers to catch freshwater fish, these methods help to preserve Japan's seafood, the pillar of its culinary culture.

On Trails to Oishii Tokyo, reporters from around the world explore Japan's unique ingredients. Often given as gifts, high-end Japanese fruits aren't only delicious, they have the visual appeal of radiant jewels. Researchers and farmers go to great lengths to ensure they're grown to the perfect shape and pigment. Join us on a journey in search of fabulous fruit.

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-like cylinders. One form, an alternative to crab meat called "surimi," is especially popular abroad. Packed with protein, it works well in practically any type of cooking. We visit the famous production area of Odawara and learn about the artistry that goes into its distinctive springy texture.

"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, yakisoba noodles and more, this viscous sauce is an essential part of Japanese comfort cooking. But what is sauce made of? Even many Japanese people don't know! This time, we explore a sauce so essential, it's simply known as "sauce"!

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, urbanites take on rooftop beekeeping in Japan's capital. Also visit beekeeping sites responsible for precious honey varieties that are increasingly at risk. Fly around and discover infinite flavors born of differing environments and flower varieties.

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 with farmers hawking their wares. Those farmers have thought up clever ways to make large, sweet pears, like growing branches across horizontal trellises that match the farmer's height. That lets the pears get plenty of sunlight and makes harvesting easier. Join us as we bite into Japan's world of pears!