WorldsFlix

The key to tasty kiwi is a ripening process that takes place after harvest. Discover new varieties being developed in Kagawa Prefecture and feast...

Known to the world as panko, Japanese breadcrumbs are made by breaking apart fresh loaves of bread. Experience Japan's crunchy, juicy and truly...

Japan has a number of carrot varieties resulting from selective breeding. Discover carrots grown beneath the snow and savor an array of dishes from...

Koya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for a huge variety of dishes. We dive deep into this...

Mentaiko is cured and spiced pollock roe, with a deep flavor provided by kombu and katsuobushi broth. Discover the secrets of a beloved food that...

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to...

Wakasagi—small, 10-cm fish—are the star of Japan's winter fishing season. Drill holes in an icy lake for some line fishing, and meet...

Ise-ebi is the king of Japan's crustaceans. With its elegant flavor and warrior-like appearance, the high-end food is a must on festive occasions....

Schools of nishin, or Pacific herring, enter Japan's cooler northern waters in spring. Once a lucrative part of local economies, the fish remains a...

Spring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest...

Japanese melons are known to be juicy and intensely sweet. Their beautiful netting patterns indicate careful cultivation and wonderful flavor. Meet...

Pungent, aromatic rakkyo is grown in Tottori Prefecture, a major production area famous for sand dunes. See how farmers battled with a harsh...

Asparagus brings a pop of color to early summer, and increasing demand is promoting a bevy of new varieties. Witness cutting-edge cultivation in...

Enoki are the most produced mushrooms in Japan. The thin, white mushrooms are a staple ingredient in hot pot dishes. Check out amazing cultivation...

Shiso: a Japanese herb gaining fans worldwide. Refreshing shiso is key in Japanese cuisine, which features a lot of raw fish. See how shiso's leaves,...

Is octopus a superfood? Enjoy traditional fishing and dishes in Akashi, a major production area. Also, see how low-fat, high-protein octopus can be...

Rice flour is attracting global attention. After using it for ages to make sweets, Japan employs the latest milling tech to create rice flour for...

Tomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varieties where novel cultivation methods...

World-famous edamame are soybeans harvested before maturity. They're great simply boiled and seasoned with salt, but check out some other ways to...

Kue is a large deep-sea fish that's quite elusive, but its superb flavor keeps people begging for more. Savor unique dishes and learn about efforts...

Kabocha, or squash: over 160 types are grown in Japan, many of them native. Visit passionate farmers across the country, including those who utilize...

Visit specialty tofu makers across Tokyo that are deeply rooted in their local communities and see how the traditional food has come to be used in...

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and...

Julie Andrieu travels across various regions in France and explores their landscape, culture and culinary heritage.

Paddy McGuinness and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an...

An exploration of Asian cuisine's impact on food culture with Danielle Chang, Founder of the LUCKYRICE Festival, a nationwide showcase of Asian food...