Trails to Tsukiji

Season 1, Episode 1 of 52

Among all of Japan's consumable exports, the food that holds the highest value is the focus of this episode: scallops. We visit chilly Hokkaido to learn about scallop aquaculture, which has sparked a revolution in production volume, and discover some unique dishes only available where scallops are farmed. We also check out a surprising use for scallop shells, and meet a chef who uses only the finest scallops in his high-end Chinese cuisine.

Previously Aired

3:30 p.m.
1:30 a.m.
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