Trails to Tasty Tokyo
12m 39s

Broadcast on April 27, 2021
Available until April 27, 2022

"Trails to Tasty Tokyo" introduces a wide range of foods found at the city’s markets including Tsukiji, which for years was known as "Tokyo’s kitchen," and Toyosu, its successor. In this episode, we feature konnyaku, a springy food made from konnyaku potatoes that is used in many Japanese dishes. It can be simmered or fried. We visit Gunma Prefecture, the source of most of Japan's konnyaku, and introduce dishes using it.

photo Konnyaku is known for its springy texture. photo Konnyaku potatoes are ready for shipment once they weigh over one kilogram. photo NHK WORLD-JAPAN reporter Janni Olsson tried her hand at making konnyaku. photo Konnyaku and walnuts with Gorgonzola sauce