Trails to Oishii Tokyo

1. 

   E1. Sanma

   Jan 7, 2026 · 28m

   Each autumn, sanma takes center stage across Japan. Kyle visits a bustling port to explore its traditions, then meets a chef who highlights the fish's subtle bitterness in refined French dishes.

2. 

   E2. Wagyu

   Jan 28, 2026 · 28m

   Wagyu captivates food lovers worldwide with fine marbling, melt-in-the-mouth texture, and rich aroma. Join us as we explore strict cattle management and the dishes that highlight wagyu's appeal.

3. 

   E3. Hakusai

   Mar 4, 2026 · 28m

   Hakusai, or Chinese cabbage, is a winter staple in Japan. Discover unique farming and harvesting techniques, and see its use in pickles, popular ramen, and French cuisine.

4. 

   E4. Japanese Yams

   Mar 11, 2026 · 28m

   Japanese yams are a traditional ingredient loved for their sticky texture. Experience a harvest using heavy machinery to dig deep underground, then savor dishes including tororo over rice.

5. 

   E5. Cod

   Apr 8, 2026 · 28m

   In icy Aomori, we join a cod fishing boat and sample local dishes using even the skin and innards. From rock-hard dried cod to French cuisine, we savor cod's many charms.

6. 

   E6. Japanese Oils

   Apr 15, 2026 · 28m

   Oils shape Japan's food culture, where households choose from a wide range of oils to suit each dish. This episode explores Japanese plant-based oils, focusing on flavor, safety, and health.

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