Season 8

Each autumn, sanma takes center stage across Japan. Kyle visits a bustling port to explore its traditions, then meets a chef who highlights the fish's subtle bitterness in refined French dishes.

Wagyu captivates food lovers worldwide with fine marbling, melt-in-the-mouth texture, and rich aroma. Join us as we explore strict cattle management and the dishes that highlight wagyu's appeal.

Hakusai, or Chinese cabbage, is a winter staple in Japan. Discover unique farming and harvesting techniques, and see its use in pickles, popular ramen, and French cuisine.

Japanese yams are a traditional ingredient loved for their sticky texture. Experience a harvest using heavy machinery to dig deep underground, then savor dishes including tororo over rice.

In icy Aomori, we join a cod fishing boat and sample local dishes using even the skin and innards. From rock-hard dried cod to French cuisine, we savor cod's many charms.

Oils shape Japan's food culture, where households choose from a wide range of oils to suit each dish. This episode explores Japanese plant-based oils, focusing on flavor, safety, and health.

Wakame, one of Japan's most popular types of seaweed, takes us to Sanriku in Miyagi Prefecture. Experience harvesting giant wakame and explore research advancing environmental protection.

Red sea bream, with its beautiful red color, has long been prized in Japan as a symbol of good fortune. Explore advanced aquaculture techniques and enjoy a wide variety of exquisite dishes.

Peas shine at every stage of growth, from shoot and pod to full-grown. Enjoy home cooking, Edo-style sweets, and elegant cuisine built around spring peas.

Introducing "New onions," in season in spring, and other onions on Awaji Island, one of the nation's leading production regions. Discover the appeal of Japan's onions from sweets to French cuisine.