6x1 - KIWI

January 24, 2024

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.

6x2 - PANKO

February 7, 2024

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.

6x3 - CARROT

February 21, 2024

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.

6x4 - KOYA-TOFU

March 13, 2024

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.

6x5 - MENTAIKO

March 20, 2024

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.

6x6 - FUKINOTO

April 10, 2024

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.

6x7 - WAKASAGI

April 24, 2024

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.

6x8 - ISE-EBI

May 8, 2024

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.

6x9 - NISHIN

May 22, 2024

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.

6x10 - SPRING OYSTERS

June 12, 2024

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.

6x11 - MELON

June 26, 2024

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.

6x12 - RAKKYO

July 10, 2024

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.

6x13 - ASPARAGUS

July 24, 2024

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.

6x15 - SHISO

August 28, 2024

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.

6x16 - OCTOPUS

September 11, 2024

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.

6x17 - RICE FLOUR

September 25, 2024

Rice flour is attracting global attention. After using it for ages to make sweets, Japan employs the latest milling tech to create rice flour for various uses. See how the powder continues to evolve.

6x18 - TOMATO

October 16, 2024

Tomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varieties where novel cultivation methods utilizing technology could change how we grow food.

6x19 - EDAMAME

October 30, 2024