The Ingredients

The building blocks of Japanese food and where they come from

How food creates connections

Community

Gender Equality in the Future of Farming

The story a group of farmer's wives bringing a community together

Be our guest

The hospitality culture of Japanese towns

Niigata

Geisha Girls, Moats, and the Freshest Ingredients

What a visitor to Niigata can expect

Dewa Sanzan

How To Eat in the Mountains

Eating vegetarian at the Dewa Sanzan guest houses

Takachiho

The Myths and Legends of Takachiho

Discover the Shinto dances that pray for a good harvest

Sea food, eat food

A look at Japan's booming seafood industry

UNagi

A Hundred Years of Eel Farming

Unagi has become a special food consumed in Japan during summer

SALT MAKING

The Salt Capital of Japan

The 300 year old tradition of Utazu’s Irihama-shiki salt-making

CULTURAL CONNECTIONS

Wakasa Obama and The Mackerel Highway

A culture connected by the mountain and the sea

UNIQUE FLAVOURS

The Goby from Nagatsura Bay

The unique smoking and roasting technique of Mahaze

So long and thanks for all the fish

The story of Tsukiji fish market's move to Toyosu

Tour the Toyosu Fish Market

Explore the newly opened Toyosu fish market getting ready for the auction

Tsukiji market

The Tumultuous History of Tsukiji Market

The hidden backstory of a familiar fish market

Toyosu market

A Day at The World's Largest Fish Market

How 1,400 tons of fish gets auctioned every day

A city that produces almost no preserved food

A spotlight on the coastal city of Hamamatsu

Hamamatsu

Where Fresh Fish and Vegetables Are Always Available

A look at the rich ingredients that Hamamatsu has to offer

Hamamatsu

A Soul Food that Has Supported Local Households

Each household in Hamamatsu has at least one or two gyoza stores that they frequently visit

Hamamatsu

The Luxurious Crown Melon

So high quality that it can't be shipped until it meets certain requirements

Why fresh is best

How fresh river water leads to high quality cuisine

The water

The Perfect Environment for Sake Brewing

Why Chichibu is known as the "sake brewing town"

The fishing

Freshwater Fish Cuisines in Daily Life

Life by the Arakawa River

Have a field day

Farming culture

A Community Connected Through Rice

A look at rice and sake production methods in Japan's leading agricultural prefecture

Amazing grains

Japan's Traditional Superfood

Have you heard of a food called Tonburi?

Cultivation challenges

How Environmental Challenges Led To Some of the Tastiest Rice Around

The evolution of Niigata rice

Take a tour

Let’s Go on the Field Walk in Tokachi

Walk in the footsteps of the farmers

Highlights of Hiroshima

Discover the delicacies of the prefecture

Fruity flavours

The Surprising Foods Made From Onomichi’s Setoda Lemon

From salt-pickled lemons to lemon pizza

Local delicacy

The Teppan-yaki Culture of a Ship-making City

The famous onomichi okonomiyaki with fried squid and gizzards

Fermentation

Onomichi Vinegar Culture

Inside Japan's oldest vinegar distillery

Food culture

Onomichi Port City’s Food Culture of the Past and Present

Its culinary traditions and modern food trends

Sweet tooth

The Feminist Vegan Chocolate Makers

Meet the women behind Foo Chocolatiers

The art of agriculture

Meet the farmers doing things differently

Beef

How One Dairy Farm Kicked The Usage of Antibiotics and Growth Hormones

Meet the owner of Oak Leaf Ranch

Cheese

Learning, Not Copying: Cheese with a Taste of Japan

Making cheese the small-scale way

Wine

A Red Drop of Challenge

The secrets of fine wine from Tokachi

One town's challenge to make 100% Japanese bread

Using all-local ingredients

A Dream Handed Down Over Generations

The mystery of why it has proved persistently difficult to make bread entirely from locally produced wheat

Life in the mountains

A look how food culture developed in a rugged landscape

Virtual tour

Walk the Path to Mount Haguro

Embark on a trek along the mountain passage, filled with traditions and spiritual practice

How to

The Art of Preparing Mountain Vegetables

Mountain vegetable preservation technology developed through the “No Waste Policy”

Custom and traditions

The Unique Culture of Bear Hunters

The tradition and faith that make them different from just 'hunters'

Farming techniques

The Philosophy of Yakihata Agriculture (Forest Burning)

Between the tradition and misunderstanding

The forest

Forest therapy: Sharpening Our Five Senses in the Vast Nature

The deep relationship between people and the forests led to the diverse developments in food culture

The Ingredients

The unique flavours of sushi, bento, udon and more

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