Episode 1
Sanma
Jan 7, 2026
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.
Episode 2
Wagyu
Jan 28, 2026
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.
Episode 3
Hakusai
Mar 4, 2026
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.
Episode 4
Japanese Yams
Mar 11, 2026
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.
Episode 5
Cod
Apr 8, 2026
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.
Episode 6
Japanese Oils
Apr 15, 2026
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.
Episode 7
Wakame
May 6, 2026
Wakame, one of Japan's most popular types of seaweed, takes us to Sanriku in Miyagi Prefecture. Experience harvesting giant wakame and explore research advancing environmental protection.
Episode 8
Red Sea Bream
May 13, 2026
Red sea bream, with its beautiful red color, has long been prized in Japan as a symbol of good fortune. Explore advanced aquaculture techniques and enjoy a wide variety of exquisite dishes.
Episode 9
Peas
Jun 10, 2026
Peas shine at every stage of growth, from shoot and pod to full-grown. Enjoy home cooking, Edo-style sweets, and elegant cuisine built around spring peas.
Episode 10
Onion
Jun 17, 2026
Introducing "New onions," in season in spring, and other onions on Awaji Island, one of the nation's leading production regions. Discover the appeal of Japan's onions from sweets to French cuisine.
Episode 11
Loquat
Jul 8, 2026
The loquat is a lovely golden fruit whose delicate, understated sweetness is the very taste of early summer. Savor it fully in dishes and desserts throughout its brief season.
Episode 12
Kibinago
Jul 15, 2026
Kibinago, sometimes called "jewels of the sea," is a fish seldom seen outside Kagoshima. We travel to its home prefecture and meet devoted locals who reveal what makes the fish so special.
Episode 13
Japanese Frozen Foods
Aug 8, 2026
Japan is now a frozen foods powerhouse. Cutting-edge technology and producers' passion keep the hits coming. Dive into the world of Japanese frozen foods that are turning the world upside down.
Episode 14
Bell Pepper
Aug 12, 2026
Japan's bell peppers are small and green with a distinct bitterness that adds a beloved accent to many dishes. We explore the appeal of this healthy vegetable, from farm to table.
Episode 15
Sea Urchin
Aug 26, 2026
Sea urchin, a high-end food, is mostly eaten in Japan. But exports are rising as it grows more popular with overseas tourists. Savor its rich, deep umami to the fullest.
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