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- wSerie
- TV Shows
- Trails to Oishii Tokyo
- Season 2
- Episode 1002
Fermented Foods
Trails to Oishii Tokyo - S2 - E1002
MOVED TO SPECIALS (WAITING TO BE DELETED) In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, fermented foods like katsuobushi, the skipjack tuna flakes used to make dashi soup stock, miso and soy sauce, 2 of Japan's favorite seasonings, tsukemono pickles, a precious food source in harsh winters and sticky natto beans. All these ingredients have helped make Japanese food the world-renowned cuisine it is today. Learn how each is created with methods stretching back generations.
Trails to Oishii Tokyo: Season 2 - 3 Episode s
2x1000 - Fabulous Fruit
July 4, 2020
MOVED TO SPECIALS (WAITING TO BE DELETED) On Trails to Oishii Tokyo, reporters from around the world explore Japan's unique ingredients. Often given as gifts, high-end Japanese fruits aren't only delicious, they have the visual appeal of radiant jewels. Researchers and farmers go to great lengths to ensure they're grown to the perfect shape and pigment. Join us on a journey in search of fabulous fruit.
2x1001 - Sustainable Fishing
June 27, 2020
MOVED TO SPECIALS (WAITING TO BE DELETED) In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, Japan's environmentally friendly, sustainable fishing methods. From single-line lures to giant fixed nets to nets thrown into rivers to catch freshwater fish, these methods help to preserve Japan's seafood, the pillar of its culinary culture.
2x1002 - Fermented Foods
June 26, 2020
MOVED TO SPECIALS (WAITING TO BE DELETED) In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, fermented foods like katsuobushi, the skipjack tuna flakes used to make dashi soup stock, miso and soy sauce, 2 of Japan's favorite seasonings, tsukemono pickles, a precious food source in harsh winters and sticky natto beans. All these ingredients have helped make Japanese food the world-renowned cuisine it is today. Learn how each is created with methods stretching back generations.