Satoyama Kitchen Diary

Autumn Colors and Mountain Savors (1x3)

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Autumn has come to Hida Takayama, and once again, the Kogawas explore the region's tasty traditions. After whipping up "sobagaki," a simple yet hard-to-make buckwheat dish, they prepare a feast with seasonal ingredients such as chestnuts, jujube, venison and a local favorite - perilla seeds. The seeds have been on the decline due to a decrease in farmers growing them, but a friend of the Kogawas' is working to bring them back in the culinary culture. Tune in for a delicious autumnal experience!