Trails to Oishii Tokyo

28m 00s
Broadcast on December 15, 2021 Available until December 15, 2024

Don't forget negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episode focuses on Senju negi, a variety passed down from the Edo period. In Tokyo, clay soil gives it a unique sweetness. Our reporter Kailene enjoys steamed negi on a farm, a hot pot eaten in winter featuring fatty tuna, and learns two sauce recipes for nearly any occasion. (Reporter: Kailene Falls)

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