Episodes
Sanma
January 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.
Wagyu
January 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.
Hakusai
March 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.
Japanese yams
March 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.
