HDMovies

Over 80 types of citrus fruits are produced in Japan. Among them, yuzu holds a special place within Japanese cuisine. Since yuzu is quite sour, the...

Today, we focus on the Japanese radish, daikon, Japan's most consumed vegetable and an essential part of the country's cuisine. Daikon is used as a...

Hakusai, also known as Chinese cabbage, is a large vegetable that can weigh up to 3kg. Rich with glutamic acid, hakusai is a winter specialty and a...

Nanohana, closely related to rapeseed, is the flower that signals the arrival of spring in Japan. But nanohana is not just beautiful: it's also...

Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuries. With a dense, rich aroma similar to truffles,...

Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach is a vegetable found around the world, the...

Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 types of flatfish, so why is the Japanese variety...

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...

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,...

Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering golden eyes. Thanks to its strong umami flavor and...

Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the taste of sansai is known as the taste of spring in...

Sakura-ebi is a tiny shrimp found only in Suruga Bay at the foot of Mt. Fuji. The shrimp, which has been called "the ruby of the sea", is just 4...

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...

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...

Garlic became a part of the Japanese diet just 50 years ago—but it's quickly become one of the country's favorite ingredients. Join us and...

Sushi is, without doubt, Japan's most beloved food worldwide. But what makes sushi, Japan's unique bite-sized delicacy, so good? From fish like tuna...

Hamo is an essential Kyoto summer delicacy. Behind the intimidating, dinosaur-like face is a fish with subtle and delicate flavors. Known for its...

Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, we see the hard work that goes into cultivating...

Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that originates in Kyoto. Manganji togarashi may look...

Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, and are eaten throughout the year in many ways,...

With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refreshing flavor and aroma to dishes and enhances the...

Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly in autumn. One of these mushrooms, which grow...

A fish known for its glittering pink body, tender meat, and rich umami flavor, amadai is one of the stars of Kyoto cuisine. We take a journey to the...

Japan boasts over 100 types of apples, which are known for being exceptionally round, sweet and shiny. This time, we visit the northern prefecture of...

From the rich traditions of ancient royalty to the bustling routine of modern-day life, join Le Tran Ngoc Tran as she explores the many wonders of...

Paddy McGuinness and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an...

The world's only Human Panda, Eddie Huang, takes us on a hilarious journey exploring race, identity, multiculturalism, and his irritable bowel...