Trails to Tsukiji

\Trails to Tsukiji\ is a show that focuses a Japanese food out of Tokyos icon Tsukiji market where every kind of fresh food gathers from around the country.

2015 HD 28min Japan English

Documentary

farming food fish market japanese cuisine cuisine wholesale market comfort food

S2E6 - Katsuobushi 2016-04-13

Tokyos Tsukiji market is a must-visit destination for any food lover. Youll find not only fresh fish here, but everything you need to create a Japanese meal, from all over the country. In this program we introduce some special Japanese ingredients such as Katsuobushi, or bonito flakes. Shaved from rock-hard slabs of fermented fish, the flakes are used in the soup base of almost every Japanese dish, and are the essence of the umami taste. We will show you how theyre made, and the secret behind their magical flavor.

S2E14 - Muskmelon 2016-07-20

More than just a fruit, Japans muskmelon is regarded as an edible piece of art. The most expensive fruit in Japan, muskmelon costs over $200 per piece. Popular as a special gift for loved ones, it has a refreshing sweetness and a texture that almost melts in your mouth. But muskmelon, which is covered in a complex net-like surface, is prized almost as much for its beauty as its flavor. Join us and find out the secrets of this pricey yet popular melon.

S2E16 - Kamo-Nasu 2016-08-17

A special eggplant grown only in Japans ancient capital Kyoto, kamo-nasu has been cultivated for over 300 years. Join us as we visit hardworking farmers and chefs who create mouthwatering dishes.

S3E8 - Oyster 2017-04-19

Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many unique ways to both cook and cultivate them. Our reporter visits Sanriku in northern Japan to learn about a unique cultivation method that employs Japans plankton-rich seas to create rich, delicious oysters, and discovers how the locals fry, grill and otherwise prepare these fresh delights. Join us as we crack open the world of oysters in Japan!

S3E9 - Wakame 2017-05-03

Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, discovering how farmers are battling climate change, and eats some delicious wakame-based dishes. Discover why this edible seaweed has been called a "miracle vegetable from the sea".

S3E13 - Sardine 2017-07-05

Think of the word "sardine", and your first association is likely an unappetizing can of preserved fish. But in Japan, the sardine is eaten fresh and used in a variety of delicious sashimi and sushi dishes. In this episode of Trails to Tsukiji, well discover how the sardine is enjoyed in both local fishing towns and upscale Japanese restaurants. Plus, well hop on a ship and take a first-hand look at the dynamic process of sardine fishing.

S3E14 - Sansho 2017-07-17

This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is enough to numb ones tongue, but unlike normal pepper, it actually comes from a citrus fruit. The refreshing aroma of the spice has made it a popular ingredient for desserts in recent years. Join us as we learn the best ways to incorporate this unique Japanese spice into a meal directly from sansho producers.

S4E15 - Shiso 2018-08-01

This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of Japans culinary culture. We visit a farm that uses insects instead of agrochemicals to grow shiso organically. We also discover foods from traditional pickled shiso from Kyoto to a shiso-based alcoholic beverage gaining attention around the world.

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