Season
Season 7 Episode
- Season 0 Fermented Foods
- Season 0 Sustainable Fishing
- Season 0 Fabulous Fruit
- Season 0 Hokkaido Special
- Season 0 HERBS AND SPICES
- Season 0 PRESERVED FOODS
- Season 0 Sustainable Marine Products
- Season 0 A TASTE OF TOKYO
- Season 0 Japan's Fantastic Fruit
- Season 0 Gifts of Satoyama
- Season 0 YOU EAT THAT?!
- Season 0 Festive Marine Products
- Season 0 Warming Winter Treats
- Season 0 You Eat That?! - Cool Seafood
- Season 0 UMAMI – A MYSTERY UNRAVELED
- Season 0 FOOD FOR PROSPERITY
- Season 0 Japan Rice Goes Global
- Season 0 Japan's Fermented Foods Go Global
- Season 0 Yakumi: Traditional Japanese Seasoning
- Season 0 Winter Delicacies in Hokuriku
Trails to Oishii Tokyo - Season 0 Episode 1 Fermented Foods
0.00 28 minutes 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.
