Trails to Oishii Tokyo

Sanma is a fish that glitters like a sword. In Japan, Sanma is both extremely popular and reasonably-priced, at around a dollar per fish. Rich in umami-packed fat, Sanma is delicious when grilled with just a punch of salt. It's also great as sashimi, in soup, and much more. This time, we visit Kesennuma, a famous Sanma port in Tohoku, to learn all about this autumn treat. Why do the Japanese fall prisoner to Sanma's charms every fall? Dive in and find out.

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Trails to Oishii Tokyo

This time, we dip into Japanese vinegar. There are many kinds of vinegar worldwide, like balsamic, wine, and malt. But in Japan, most vinegar is made from rice. Rice vinegar is a subtly sour ingredient that matches all kinds of Japanese cuisine and is vital in the making of sushi. We visit a Kyoto Prefecture vinegar maker that does everything in-house, even growing their own rice. We also sample a variety of dishes that incorporate vinegar, like sushi and other traditional Japanese cuisine.

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Trails to Oishii Tokyo

This time, we focus on Konnyaku. This jiggly gray ingredient may have subtle flavoring, but it's an essential part of Japanese cuisine, often used in simmered and fried dishes. Konnyaku is high in fiber and low in calories, and is popular for dieting. It's even been used recently to make bread, noodles, smoothies, and more. From preparation to consumption, we learn all about Konnyaku, which is gaining attention around the world as a superfood.

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Trails to Oishii Tokyo

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Trails to Oishii Tokyo

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Trails to Oishii Tokyo

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