WorldsFlix

Shiitake — the star Japanese mushroom known for its strong umami. Visit a farmer who uses centuries-old cultivation methods to conserve the...

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...

In Japan, there's a type of sugar for nearly any recipe. Among them, wasanbon is perhaps the most precious, as it's produced in only six refineries...

Somen: these traditional Japanese noodles are amazingly thin and white. Japan has many noodles, like soba, udon and ramen, but the saga of somen goes...

Kuzu plays a key role in Japanese cuisine, from savory to sweet. The starch can be mixed in hot water to form a clear jelly, or used to thicken...

Yomogi speckles the fields and roadside greenery of the spring season. Used in various dishes, from savory to sweet, the plant is also used to...

Himono, or dried fish, is a product of Japan's long history as an island nation blessed with seafood. Armed with wisdom from the past, preservation...

Yuba is the thin film that forms when soymilk is heated. It's rich in protein and nutrients and is essential in Buddhist cuisine. We visit...

The hoya, or sea pineapple, is one of the ocean's hidden delicacies. Protected by a hard shell, the marine animal's meat offers a wide range of...

Butter in Japan is typically unfermented. This allows the characteristics of the raw milk it's produced from to shine through—but milk's flavor...

Japanese mustard, or karashi, is an essential condiment for tonkatsu pork cutlets, the stewed dish known as oden, and many other everyday meals. We...

Curry in Japan mainly comes as a thick sauce poured over white rice. With the development of roux cubes, curry rice became easy to make at home and...

Fukushima Prefecture has two mountain ranges and three differing climates, allowing a variety of fruits to grow. Areas facing the ocean have cool...

Wagashi, or traditional Japanese sweets made with unique ingredients like bean paste and agar jelly, are little works of art that excite all five...

Nodoguro, characterized by red scales and large eyes, is a fatty, umami-packed fish. Starting out on regional dinner tables, it achieved national...

Gin, the popular fragrant spirit made from juniper berries, is experiencing a global "craft" boom. Expert distilleries are popping up across Japan as...

Saitama Prefecture, next to Tokyo, is known for its wheat cultivation and as an udon noodle kingdom. We explore Saitama's wheat culture by visiting...

Nagano Prefecture in central Japan gets long sunlight hours and large temperature drops between day and night. This makes for some tasty apples!...

Japan is likely the only country to have incorporated gobo, a root vegetable, into its diet on such a wide scale. Witness novel and traditional...

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and...

Chef David Chang takes his insatiable curiosity about food, culture and identity on the road, in the convivial company of fun-loving celebrity guests.

Jo Brand is joined by three different celebrity Bake Off fans to shine a spotlight on the good, the bad and the soggy bottomed from the most recent...

Benefit Busters is a British documentary series, broadcast on Channel 4 during August and September 2009.

Hosted by local chef Michael Van de Elzen and restaurateur Ganesh Raj, Eat Well For Less NZ is here to help New Zealanders shop, cook and eat better...

Michelin-starred Chef Tom Kerridge offers a step-by-step guide to preparing his favourite meal of the week. He shows us how to create the perfect...