Aired: 1/7/2026
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.
Aired: 1/28/2026
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.
Aired: 3/4/2026
Hakusai, or Chinese cabbage, is a winter staple in Japan. Discover unique farming and harvesting techniques, and see its use in pickles, popular ramen, and French cuisine.
Aired: 3/11/2026
Japanese yams are a traditional ingredient loved for their sticky texture. Experience a harvest using heavy machinery to dig deep underground, then savor dishes including tororo over rice.
Aired: 4/8/2026
In icy Aomori, we join a cod fishing boat and sample local dishes using even the skin and innards. From rock-hard dried cod to French cuisine, we savor cod's many charms.
Aired: 4/15/2026
Oils shape Japan's food culture, where households choose from a wide range of oils to suit each dish. This episode explores Japanese plant-based oils, focusing on flavor, safety, and health.
Aired: 5/6/2026
Wakame, one of Japan's most popular types of seaweed, takes us to Sanriku in Miyagi Prefecture. Experience harvesting giant wakame and explore research advancing environmental protection.
Aired: 5/13/2026
Red sea bream, with its beautiful red color, has long been prized in Japan as a symbol of good fortune. Explore advanced aquaculture techniques and enjoy a wide variety of exquisite dishes.
