Tokyo's Tsukiji market is a must-visit destination for any food lover. You'll find not only fresh fish here, but everything you need to create a Japanese meal, from all over the country. In this program we introduce some special Japanese ingredients such as Katsuobushi, or bonito flakes. Shaved from rock-hard slabs of fermented fish, the flakes are used in the soup base of almost every Japanese dish, and are the essence of the umami taste. We will show you how they're made, and the secret behind their magical flavor.

More than just a fruit, Japan's muskmelon is regarded as an edible piece of art. The most expensive fruit in Japan, muskmelon costs over $200 per piece. Popular as a special gift for loved ones, it has a refreshing sweetness and a texture that almost melts in your mouth. But muskmelon, which is covered in a complex net-like surface, is prized almost as much for its beauty as its flavor. Join us and find out the secrets of this pricey yet popular melon.

A special eggplant grown only in Japan's ancient capital Kyoto, kamo-nasu has been cultivated for over 300 years. Join us as we visit hardworking farmers and chefs who create mouthwatering dishes.

Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many unique ways to both cook and cultivate them. Our reporter visits Sanriku in northern Japan to learn about a unique cultivation method that employs Japan's plankton-rich seas to create rich, delicious oysters, and discovers how the locals fry, grill and otherwise prepare these fresh delights. Join us as we crack open the world of oysters in Japan!

Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, discovering how farmers are battling climate change, and eats some delicious wakame-based dishes. Discover why this edible seaweed has been called a "miracle vegetable from the sea".

Think of the word "sardine", and your first association is likely an unappetizing can of preserved fish. But in Japan, the sardine is eaten fresh and used in a variety of delicious sashimi and sushi dishes. In this episode of Trails to Tsukiji, we'll discover how the sardine is enjoyed in both local fishing towns and upscale Japanese restaurants. Plus, we'll hop on a ship and take a first-hand look at the dynamic process of sardine fishing.

This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is enough to numb one's tongue, but unlike normal pepper, it actually comes from a citrus fruit. The refreshing aroma of the spice has made it a popular ingredient for desserts in recent years. Join us as we learn the best ways to incorporate this unique Japanese spice into a meal directly from sansho producers.

This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of Japan's culinary culture. We visit a farm that uses insects instead of agrochemicals to grow shiso organically. We also discover foods from traditional pickled shiso from Kyoto to a shiso-based alcoholic beverage gaining attention around the world.