Trails to Oishii Tokyo

From sashimi to sushi to ramen and more, soy sauce is an essential part of Japanese cuisine. With complex, umami-packed flavor and full-bodied aroma, soy sauce is a fermented condiment made possible thanks to microbes. We visit a traditional producer to see how it's made. Plus, we get a look at soy sauce-based ramen and a renowned French chef who uses soy sauce in his dishes.

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Trails to Oishii Tokyo

Japanese rice is known for its strong stickiness and sweetness. In Japan, where cooked rice is eaten without seasonings, focus is placed on the deliciousness of rice itself. In spring, planting season, farmers pray to the deity of the harvest for a good crop. In fall, people around Japan celebrate the delicious new rice. Some even have festivals! In Japan, rice is more than just food: it's connected to religious beliefs and culture. This time, rice, which continues to be loved by the Japanese.

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Trails to Oishii Tokyo

This time, we focus on sea cucumbers. When you see one of these bizarre-looking creatures, you may wonder who first thought of eating them! But they're actually considered a delicacy on the level of caviar and foie gras! They can be eaten raw, of course, and when dried, they sell for high prices abroad. Their dried innards are a perfect match with sake! Join us as we visit the harsh winter seas to see how sea cucumbers are caught, and to learn more about this winter delicacy.

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Trails to Oishii Tokyo

Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is so soft and easy-to-eat, you could eat an entire batch. In the autumn and winter seasons, a plentiful amount of mikan can be found in nearly every Japanese home. Learn more by visiting an orchard in Wakayama Prefecture, where mikan trees are seen lined up on steep hills.

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Trails to Oishii Tokyo

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