SERI
Seri, in season from winter to spring, was a key source of nutrition during harsh winters when produce was scarce. It grows in cold, mineral-rich water, giving it a delectable crunch and aroma. Join our reporter in muddy, flooded paddies for a harvest experience and check out a local dish that took on an iconic role in post-earthquake recovery. Also visit TOKYO SKYTREE for seri Italian dishes that are truly inspired. (Reporter: Kyle Card)
Seri field
Roots can also be eaten
Seven herb rice porridge
Seri and shirako (milt) risotto