Overview
Our saba journey begins at Tokyo's Toyosu Market. We then visit Kyoto Prefecture for some festival food that remains a key part of local tradition before heading to Obama, Fukui Prefecture, at the other end of the Saba Kaido, a historic trade route. Regional synergy continues to this day, with sake lees from Kyoto playing a key role in aquaculture at Wakasa Port. Also discover the expanding world of canned saba, and cook outside with our reporter, Michael, using organic veggies from his farm.
-
4 - 1MOCHI January 13, 2022
-
4 - 2BANANAS January 20, 2022
-
4 - 3BEAN SPROUTS February 02, 2022
-
4 - 4CHOCOLATE February 23, 2022
-
4 - 5NORI March 01, 2022
-
4 - 6AME March 08, 2022
-
4 - 7TSUKEMONO March 17, 2022
-
4 - 8SAKE March 23, 2022
-
4 - 9NERIMONO March 30, 2022
-
4 - 10TAKENOKO April 20, 2022
-
4 - 11SHIRASU May 04, 2022
-
4 - 12SAZAE May 25, 2022
-
4 - 13CABBAGE June 08, 2022
-
4 - 14JAPANESE TEA June 22, 2022
-
4 - 15SALT July 06, 2022
-
4 - 16SAKURA July 27, 2022
-
4 - 17WATERMELON August 10, 2022
-
4 - 18GOYA September 14, 2022
-
4 - 19MAITAKE October 05, 2022
-
4 - 20JAPANESE CHESTNUT November 02, 2022
-
4 - 21GINKGO NUTS November 16, 2022
-
4 - 22FIG November 23, 2022
-
4 - 23SABA December 07, 2022
-
4 - 24HORSEHAIR CRABS December 21, 2022
-
4 - 25KAKI December 28, 2022