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Trails to Oishii Tokyo
Michael Keida explores Japan's diverse range of eggplant varieties, from the juicy mizu nasu to the incredibly tender kamo nasu.
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Episodes
6 indexedEggplant Date unknown
Michael Keida explores Japan's diverse range of eggplant varieties, from the juicy mizu nasu to the incredibly tender kamo nasu.
Asari Date unknown
The filmmakers introduce asari, Japan's most popular clam. They visit Aichi to explore asari dishes and see how the clams are cultivated by using suspended cages.
Nira Date unknown
Robin Barde learns more about nira by following its cultivation process in a greenhouse and savoring various dishes made with the ingredient.
Peach Date unknown
Cultivating Japanese peaches; new ways to enjoy peaches unique to their cultivation areas; a chef uses peaches in Italian dishes.
Peas Date unknown
No episode description is available yet.
Spear Squid Date unknown
Michael gets on a boat with fishermen in Hokkaido and explores various Japanese and fusion dishes made with spear squid.