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Washoku Explorers

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To discover the true essence of Japanese cooking, it’s crucial to leave the big cities behind and head out into the countryside! Three food experts from the United States and Britain visit Toyama Prefecture, located about 400 kilometers from Tokyo, to learn all about washoku, traditional Japanese cuisine. They explore Toyama’s diverse food culture and are introduced to unique ingredients such as tofu, miso, and kombu. They also create innovative dishes for a bento together. Join them on their journey!

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Check out our special features on Washoku Explorers!

Tofu, a regional specialty

Culinary experts from the United States and Britain visit a tofu-making facility to explore a whole new world of tofu.

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Kombu, a versatile player

Introducing the king of umami, kombu kelp! Not only is kombu used to make dashi, but it is also an integral part of Toyama's traditional food culture and is eaten in various other ways.

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Superb soup made with Toyama fish

Enjoy a soup showdown using seafood caught in Toyama Bay, and learn how to make the exquisite fisherman's soup "ryoshi jiru"!

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A lesson in sushi craftsmanship

A trio of culinary experts from the United States and Britain discover the many layers of craftsmanship in a single piece of sushi.

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