Trails to Oishii Tokyo

Our focus today is Hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years. Much like tea leaves, this nutritious, low-calorie food is often dried, and soaked in water before use. Hijiki grow quickly at the start of spring on rocky coastlines, and are only available for harvest for a few days. Dive in to find out more about what ancient Japanese considered to be a gift from the sea.

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Trails to Oishii Tokyo

This time, we feature turnips. There are over 100 kinds produced all over Japan, but Kyoto Prefecture grows the country's largest, and is known for a variety used to make pickled turnips. We visit Kyoto to discover traditional turnip cuisine, plus a pickled version made with wisdom passed down through the generations. We also feature an innovative French cuisine which puts the unique texture of turnips front and center. Discover delicious turnips, which pack in sweetness in winter.

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Trails to Oishii Tokyo

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