Trails to Oishii Tokyo

The key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties being developed in Kagawa Prefecture and feast your eyes on innovative dishes. (Reporter: GOW)

Known to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread. Experience Japan's crunchy, juicy and truly unique fried food culture. (Reporter: Kailene Falls)

Japan has a number of carrot varieties resulting from selective breeding. Discover carrots grown beneath the snow and savor an array of dishes from French to Japanese. (Reporter: Jason Hancock)

Koya-tofu: a freeze-dried food made from tofu. It absorbs flavours like a sponge, making it ideal for a huge variety of dishes. We dive deep into this protein-packed superfood. (Reporter: Kyle Card)

Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth. Discover the secrets of a beloved food that spread from Fukuoka to the rest of Japan.

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.

Wakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake for some line fishing, and meet fishers who are passionate about conservation efforts.

Ise-ebi is the king of Japan's crustaceans. With its elegant flavour and warrior-like appearance, the high-end food is a must on festive occasions. Feast your eyes on delectable local cuisine. (Reporter: GOW)

Schools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrative part of local economies, the fish remains a staple ingredient in various Japanese dishes. (Reporter: Michael Keida)

Spring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest oyster-producing region, to learn more. (Reporter: Manon P)