Trails to Oishii Tokyo

49m 00s
Broadcast on August 20, 2022 Available until August 20, 2023

Umami emerged from Japan's culinary culture to become the fifth basic taste, and its star ingredients are attracting worldwide attention. A Japanese company expanded katsuobushi production to Spain, allowing the food to make its way onto menus across Europe. Kombu kelp is inspiring top chefs in New York. When rehydrated, dried shiitake mushrooms offer an umami-packed meaty texture loved by vegetarians. Discover more about a Japanese phenomenon that's taking the world by storm. (Reporter: Kailene Falls)

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