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- wSerie
- TV Shows
- Trails to Oishii Tokyo
- Season 4
- Episode 1002
UMAMI – A MYSTERY UNRAVELED
Trails to Oishii Tokyo - S4 - E1002
MOVED TO SPECIALS (WAITING TO BE DELETED) Umami emerged from Japan's culinary culture to become the fifth basic taste, and its star ingredients are attracting worldwide attention. A Japanese company expanded katsuobushi production to Spain, allowing the food to make its way onto menus across Europe. Kombu kelp is inspiring top chefs in New York. When rehydrated, dried shiitake mushrooms offer an umami-packed meaty texture loved by vegetarians. Discover more about a Japanese phenomenon that's taking the world by storm.
Trails to Oishii Tokyo: Season 4 - 3 Episode s
4x1000 - Warming Winter Treats
February 12, 2022
MOVED TO SPECIALS (WAITING TO BE DELETED) Winter is hot pot season in Japan. A single pot of veggies and seafood boiled in soup is all you need to stay cozy and warm. This episode focuses on the seasonal delicacies used in some of the most beloved recipes. Visit a port in Aomori Prefecture to see how a fish is prepared on the snow, and join sumo wrestlers for a traditional breakfast at their stable. From poisonous fish to radishes that grow in tuna fertilizer, discover the many winter gifts from the sea and land.
4x1001 - You Eat That?! - Cool Seafood
July 9, 2022
MOVED TO SPECIALS (WAITING TO BE DELETED) As an island nation, Japan has enjoyed a plethora of seafood since ancient times. In natural form, some may not look particularly appetizing, and some may even frighten you! But preparation and cooking methods have evolved over the centuries to transform these strange creatures that you may not have imagined were edible into tasty delights! Join us on a recap of some of our coolest seafood discoveries!
4x1002 - UMAMI – A MYSTERY UNRAVELED
August 20, 2022
MOVED TO SPECIALS (WAITING TO BE DELETED) Umami emerged from Japan's culinary culture to become the fifth basic taste, and its star ingredients are attracting worldwide attention. A Japanese company expanded katsuobushi production to Spain, allowing the food to make its way onto menus across Europe. Kombu kelp is inspiring top chefs in New York. When rehydrated, dried shiitake mushrooms offer an umami-packed meaty texture loved by vegetarians. Discover more about a Japanese phenomenon that's taking the world by storm.