Trails to Oishii Tokyo

This time, we focus on Konnyaku. This jiggly gray ingredient may have subtle flavoring, but it's an essential part of Japanese cuisine, often used in simmered and fried dishes. Konnyaku is high in fiber and low in calories, and is popular for dieting. It's even been used recently to make bread, noodles, smoothies, and more. From preparation to consumption, we learn all about Konnyaku, which is gaining attention around the world as a superfood.

Miso is a seasoning born of a fermentation process using various bacteria. It's used to make miso soup, a Japanese soul food essential to daily dining. While miso is produced all over Japan, we go to rice-producing Yamagata Prefecture to check out a traditional production method using giant, 100-year-old barrels. A visit to a Zen temple reveals the deep connection between miso and Zen training. In the ancient capital of Kamakura, we introduce inventive dishes that breathe new life into miso.

The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido Prefecture's large corn fields are home to many varieties, including one that's soft enough to eat raw, another with kernels as white as snow, and a flint corn with large, rich kernels. In addition, we showcase a popular cornbread people line up for hours to get their hands on, unique French dishes that feature corn's sweetness and texture, and much more.

This episode features natto, a fermented soybean product known for its powerful smell and sticky texture. Both economical and nutritious, natto is a staple Japanese breakfast food. Mito, north of Tokyo, is the natto capital of Japan. See how traditional, organic natto is made, and have a look at a variety of unique dishes that feature natto.

Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look like bread, but it has few calories and lots of protein. This mysterious food soaks up umami like a sponge, making it a treasured ingredient in dashi soup stock-based Japanese dishes. Travel with us to an over 400-year-old city lined with beautiful buildings and streets to learn more about the elastic, kaleidoscopic treat called Fu.

This program captures the charm of ingredients found in the food capital of Tokyo. The focus this time is on the king of fish, maguro. Witness the highlight of an auction site at Japan's largest market, Toyosu Market, as one-third of wholesalers are maguro specialists. Our reporter visits Katsuura Fishing Port for a famous haul. Last but not least, don't miss this program's lineup of irresistible maguro dishes.

Gliding across the water on its wing-like fins, the flying fish is one unique creature. We visit Hachijojima, a lush volcanic island that's officially a part of Tokyo, to visit fishermen who work through until dawn to catch this mysterious fish. We also see how it's prepared and eaten in dishes as diverse as sushi, meatballs and even ramen. Finally, we get a glimpse of Hachijojima's rich natural beauty, including hot springs, waterfalls, lava plateaus and even whales.