Trails to Oishii Tokyo S03E11 · NEGI

Overview

Don't forget Negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episode focuses on Senju Negi, a variety passed down from the Edo period. In Tokyo, clay soil gives it a unique sweetness. Our reporter Kailene enjoys steamed Negi on a farm, a hot pot eaten in winter featuring fatty tuna, and learns 2 sauce recipes for nearly any occasion.

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Episodes

1. 1 1. AZUKI BEAN2021-01-07 · 28mAzuki beans are often sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations too. We visit an area in Hyogo Pref
2. 2 2. FUGU2021-01-27 · 28mOur focus today is fugu, or pufferfish. As one of Japan's great winter delicacies, it is eaten as nearly-transparent slices of sashimi, or in umami-packed hot pots. Even in seafood
3. 3 3. DAIKON2021-02-04 · 28mDaikon, Japanese radishes, are often over 30cm long, large and white, but there are also colorful types ranging from pink to green. They're an essential ingredient used in stews, s
4. 4 4. WAGYU2021-09-07 · 28mIn this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-established shop in Ginza where cuts for sukiyaki, shabu-shabu and BBQ are perfec
5. 5 5. SOY SAUCE2021-10-12 · 28mSoy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about the differences in color and flavor between sauces. We also see a soy sauce make
6. 6 6. ABURA-AGE2021-11-09 · 28mAbura-age, or deep-fried tofu, is an indispensable ingredient used in miso soup, udon and rice dishes. It's also been a valuable source of protein in the Buddhist vegetarian diet.
7. 7 7. SENBEI2021-11-16 · 28mOur focus today is Senbei, a traditional cracker typically made of rice or wheat. If you can press it and grill it, you can make Senbei! A variety of shapes and flavors can be foun
8. 8 8. SALMON2021-11-23 · 28mSalmon reigns in fish-loving Japan. It begins its life in a river, leaves for the vast ocean, and returns to spawn and live out the rest of its days. Our own culinary expert Chiara
9. 9 9. SILKIE CHICKEN2021-12-01 · 28mCheck out the Silkie chicken, once considered part of the recipe for longevity. It lays only about one egg a week, which can sell for the high price of 6 dollars a pop. Our Swedish
10. 10 10. FURIKAKE2021-12-08 · 28mToday we focus on Furikake, rice's best friend. Invented by a pharmacist a century ago, it was originally intended as a health food. Furikake is a mixture of dried ingredients like
11. 11 11. NEGI2021-12-15 · 28mDon't forget Negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episod
12. 12 12. SWEET POTATO2021-12-29 · 28mThe sweet potato - a popular winter treat in Japan that varies in texture and sweetness. Individual characteristics determine how they're eaten, be it baked, dried or for dessert!