In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, fermented foods like katsuobushi, the skipjack tuna flakes used to make dashi soup stock, miso and soy sauce, 2 of Japan's favorite seasonings, tsukemono pickles, a precious food source in harsh winters and sticky natto beans. All these ingredients have helped make Japanese food the world-renowned cuisine it is today. Learn how each is created with methods stretching back generations.

*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Katsuobushi, Miso, Soy sauce, Nozawana, Natto

On Trails to Oishii Tokyo, reporters from around the world explore Japan's unique ingredients. Often given as gifts, high-end Japanese fruits aren't only delicious, they have the visual appeal of radiant jewels. Researchers and farmers go to great lengths to ensure they're grown to the perfect shape and pigment. Join us on a journey in search of fabulous fruit.

*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Musk-Melon, Cherries, Strawberries, Mango, Grapes