Trails to Oishii Tokyo - Season 7 / Year 2025

Japan's pears are a thing of juicy-sweet luxury thanks to strict quality control and unique ripening methods. See how they're cultivated and check out some amazing pear-focused recipes. (Reporter: Kailene Falls)

Turnips are a versatile ingredient that sparks the imagination of skilled chefs. Visit Japan's largest turnip production area and explore a variety of dishes, from Japanese to French cuisine. (Reporter: Kailene Falls)

Mirin, or sweet sake, is just as important in Japanese food as soy sauce or miso. It adds sweetness, depth and a lovely shine to ingredients! Learn more about mirin's key role in Japanese cuisine. (Reporter: Michael Keida)

In this special episode, visit the three prefectures of Japan's Hokuriku region to savor winter delicacies. Discover the collective passion behind a vibrant food culture-and post-earthquake recovery. (Reporter: Robin Barde)

Kiriboshi daikon—daikon radish that's cut and sun-dried to preserve it. Both tasty and nutritious, it's gaining traction as a health food. Discover more about its unique texture and versatility. (Reporter: Kailene Falls)

Broccoli is still a relative newcomer to Japan, but has become a staple ingredient in Japanese households. Explore broccoli's wide appeal and how it's used in all kinds of dishes, even in sweets!

In squid-loving Japan, spear squid is immensely popular. Tag along with fishers in Hokkaido and savor some regional cuisine, fresh sushi, and a special take on a beloved Italian-inspired inky dish.

Japanese strawberries stand out with a perfect sweet-sour balance and stunning looks. Join us in Fukuoka for some dazzling parfait and to meet the growers behind a famous variety.

Reporter: Robin Barde

Unique Japanese egg dishes like raw egg over rice are a hit with inbound tourists. Visit farms that produce eggs safe to eat raw, and savor a variety of dishes at a long-established Kyoto restaurant.
Reporter: Kailene Falls

Pineapples are grown on Japan's southern islands, the northernmost limit of their cultivation. New varieties continue to emerge, and pineapples left to fully ripen in the field are charming consumers.

Reporter: Kailene Falls

Introducing asari, Japan's most popular clam. Visit Aichi to feast your eyes on asari dishes and see how they're cultivated using suspended cages. How about diving for some giant asari?! 

Reporter: Janni Olsson

Nira, with its garlic-like pungency and ability to boost stamina, is a true star. Visit a production site to marvel at nira's vitality and see how the ingredient can be used in a wide range of dishes. (Reporter: Robin Barde)

Japanese garlic is big, with sweetness and umami. In Aomori, we explore what makes it special, take a closer look at black garlic, and sample all kinds of dishes that show off garlic's potential. (Reporter: Kailene Falls)

Hamo, the pike conger with a fierce look, is deeply tied to Kyoto's food culture. Explore impressive bone-cutting techniques, local fishing methods, and mouth-watering regional dishes. (Reporter: Beru)

Eggplants—nasu—take the spotlight. Enjoy juicy mizu-nasu and melt-in-your-mouth Kamo-nasu. From traditional shojin ryori to sweets, discover the surprising range of Japanese eggplants.
Reporter: Michael Keida

Peaches take the spotlight. From June to October, new varieties appear every two weeks, letting people enjoy them for months. Big, sweet, and juicy—discover the charm of Japan's finest peaches.

Reporter: Saskia Thoelen

Canned food is no longer just for storage or emergencies — it has become fine cuisine. Join us in this special episode as we explore the frontlines of Japan's uniquely evolved canning industry.

Reporter: Kyle Card

Amazake, a traditional fermented drink made from rice and koji, is rich in nutrients, with a mild sweetness that enhances recipes. Discover the hidden power of this "drinkable IV drip."

Reporter: Michael Keida

Okra has only been widely eaten in Japan for about 60 years, yet new, stickier varieties keep appearing to suit Japanese tastes. Explore the vegetable's charm through a variety of unique dishes.

Reporter: Janni Olsson