Aired: 1/8/2025
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. (Reporter: Kailene Falls)
Aired: 1/22/2025
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. (Reporter: Kailene Falls)
Aired: 2/12/2025
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. (Reporter: Michael Keida)
Aired: 4/9/2025
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. (Reporter: Kailene Falls)
Aired: 4/16/2025
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!
Aired: 5/7/2025
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.
Aired: 5/21/2025
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.
Aired: 6/4/2025
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.
Aired: 6/17/2025
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.
Aired: 7/2/2025
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?!