Trails to Oishii Tokyo

Is octopus a superfood? Enjoy traditional fishing and dishes in Akashi, a major production area. Also, see how low-fat, high-protein octopus can be used in French cuisine, highlighting its potential.

Shiso: a Japanese herb gaining fans worldwide. Refreshing shiso is key in Japanese cuisine, which features a lot of raw fish. See how shiso's leaves, flowers and seeds are all used in oishii dishes.

Enoki are the most produced mushrooms in Japan. The thin, white mushrooms are a staple ingredient in hot pot dishes. Check out amazing cultivation methods and feast your eyes on some unique recipes.

Asparagus brings a pop of color to early summer, and increasing demand is promoting a bevy of new varieties. Witness cutting-edge cultivation in Hokkaido Prefecture, Japan's largest production area.

Pungent, aromatic rakkyo is grown in Tottori Prefecture, a major production area famous for sand dunes. See how farmers battled with a harsh environment to eventually produce a quality, versatile veggie.

Japanese melons are known to be juicy and intensely sweet. Their beautiful netting patterns indicate careful cultivation and wonderful flavor. Meet dedicated farmers and savor a truly versatile fruit.

Spring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest oyster-producing region, to learn more.

Schools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrative part of local economies, the fish remains a staple ingredient in various Japanese dishes.

Ise-ebi is the king of Japan's crustaceans. With its elegant flavor and warrior-like appearance, the high-end food is a must on festive occasions. Feast your eyes on delectable local cuisine.

Wakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake for some line fishing, and meet fishers who are passionate about conservation efforts.

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.

Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth. Discover the secrets of a beloved food that spread from Fukuoka to the rest of Japan.

Koya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for a huge variety of dishes. We dive deep into this protein-packed superfood.

Japan has a number of carrot varieties resulting from selective breeding. Discover carrots grown beneath the snow and savor an array of dishes from French to Japanese.

Known to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread. Experience Japan's crunchy, juicy and truly unique fried food culture.

The key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties being developed in Kagawa Prefecture and feast your eyes on innovative dishes.