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Sea Urchin and Sweet Shrimp

In the first part, we focus on sea urchin, grow and fished in the sea of Rishiri, the northern island of Hokkaido. Local critics are proud of their sea urchin as the best in Japan. Rich seawater, made by cold and warm currents combined, grows gRishiri Kelp.h This quality kelp, bred on the seafloor, is the ideal diet for making sea urchin delicious.

Sweet shrimp of Mashike is featured next. Mashike is a township located along northern Japan sea coast of Hokkaido. Fishermenfs boats deploy dozens of miles off the town and they use baskets putting in the sea. We shoot how fishermen do to catch the shrimp and keep them fresh on the boat.

29 min

Aug 29, 2017

Strawberry@and Mozzarella

A high quality strawberry, as expensive as 1.00 USD per piece, is presented in the fisrt part. The strawberry is farmed in Asahikawa, a city located in the central part of Hokkaido. The farmer is familiar with nutrition and meteorology, and he spend several times the time and effort compared with ordinary strawberry, controlling temperature, water, and honeybees in his greenhouse.

In the second part, we show Mr. Teradafs Mozzarella cheese, made in Eniwa, suburb city of Sapporo. Terada plays tri-role, dairy farmer, cheese meister, and chef. As he know everything of cheese and its surrounding, cheese made by him is highly relied and respected by many quality restaurants in Hokkaido.

29 min

Sep 26, 2017

Morning Picked Corn and Asparagus Sheep

We focus on gmorning picked vegetables.h It is the service to bring super-fresh vegetables that picked in the farm in the morning of the same day. Since the sun comes out very early in the summer, farmers can start working 4 AM, and this geography enables to display the products in stores on the same day morning.

In the second part, we show gAsparagus Sheep.h Bibai city is known for its asparagus, as well as sheep farming. One of their unique skills are to feed scrapped asparagus which is to be disposed to sheep as its diet. The sheep are grown with very rich nutrition figures compared with imported sheep.

29 min

Oct 31, 2017

Stock Fish and Hokkaido Snow Cow

We show historical smoke house that stock salmon in Yoichi Town. The house is established 66 years ago, and they introduced traditional technique of Ainu, the indigenous people of Hokakido. Ainu highly valued salmon because they could use it not only died but also making clothes and shoes

In the second part, we focus on the quality beef made in Hokkaido that is highly praised by a chef of five-star steak house in Marina Bay Sands, Singapore. The beef is produced by 55-year long experienced rancher in Tomakomai City. The key is to keep the cattle as possible as stress free. He has never accepted TV shooting before for his cattle, and we were specially permitted this time.

29 min

Nov 20, 2017

Alpine Leek and Sakhalin Surf Clam

Alpine leek, so called gking of edible wild plantsh is featured in the first part. Alpine leek usually grows wild, but there is a farmer that cultivates it in his greenhouse. It takes eight years that his alpine peek grows from seeding to harvesting.

Bounty of the sea that drift ice brings is presented in the second part. Sakhalin surf clam fishing is practiced in March, right after the drift ice goes off the coast and the surface is cleared. The clam is well grown preying the wealthy lives that were brought with the drift ice. On the other hand, the size and quantities of clam that fishermen can catch is strictly controlled to protect the resource.

29 min

Dec 18, 2017

Squilla and Scallop

Squilla, or mantis shrimp in Otaru is presented in the first part. Local critics are proud of their squilla as the best in Japan. In fact, Otaru is not the only place in Japan that fish squilla, but the one in Otaru is the best in terms of its size, density of shrimp meet, and the cleanliness of the sea. We go with the fisherman to watch how they fish the squilla

Scallop comes in the second part, that is fished in Toyoura town, the southern part of Hokkaido. They aquaculture the scallop, hanging the shellfish fry on the rope and leave them in the sea. Winter is the season to fish cultured scallop, and fishermen leave off at 3AM under the freezing air.

29 min

Jan 22, 2018

Tatsukama and Cloud Ear

We present gtatsukamah in Iwanai town in the first part. Tatsukama is a boiled paste made from soft roe of Alaska Pollock, fished off the Japan sea, and it has been a traditional family cuisine in Iwanai. Now a days, many know its quality and a professional manufacturer is established and distributes tatsukama all over Japan.

In the second part, raw cloud ear is introduced. Since its difficulty to cultivate, very few of domestic cloud ear is distributed. We visit the factory in Esashi and learn how they control the temperature and humidity which is extremely sensitive for the cloud ear.

29 min

Feb 26, 2018

Blue Cheese and Miso

In the first part, we show the story of blue cheese. A young rancher in Asahikawa started making blue cheese with his self-educated skill, and his cheese were widely accepted with praise. But one day, the quality of cheese suddenly went down and he could not figure out the reason. The story shows how he considered and struggled to improve his cheese.

In the second part, we feature miso, made in Yakumo town. They make supreme quality miso combining the local ingredients and traditional method of brewing that was brought from Owari Tokugawa family, one of the shogun families that had administrated Japan back in Edo period. Since their miso needs two years for brewing, the supply is very limited and known by few.

29 min

Mar 26, 2018

Cherry Salmon and Asparagus

Cherry trout is featured in the first part. Cherry trout is fished in Japan Sea off the coast of Yakumo Town, by fixed netting. Fishermen quickly process the fish on the boat to maintain freshness. Due to the decreasing resources, cherry trout is becoming more valued in the market.

In the second part, we show asparagus in Naganuma, which is the best to eat in May. Since the moisture in the soil is the important aspect to improve the quality of asparagus, the farmer uses special technique that is quite time-taking and cost-spending.

29 min

Apr 30, 2018

Quality Milk and Sunrise Melon

Take a look at special milk that costs 4.00 USD per every 6 oz (180 ml). We visit a dairy farm in Nakashibetsu, eastern town of Hokkaido, and are surprised to watch cattle eating only grass, no grains. Farmers milk only one-third of amount compared with ordinary cattle, and you will understand how delicious and how expensive the milk is.

In the second part, quality melon made in Abira town is focused. In the town, farmers establish severe regulation for the size, sugar content, and how they grow the melon. If their melon does not satisfy the regulation even a very small point, they are only to dispose it, and this is the key to maintain the value.

29 min

May 28, 2018

Chilled Wheat Noodles and Rhubarb

In the first part, we focus on Chilled Wheat Noodles. The Chilled Wheat Noodles, "Hiyamugi" are very thin dried Japanese noodles made of wheat. The wheat noodles made by a noodle maker "Tsumura Seimen" with the high-quality wheat "Kitahonami" are thick like ramen and have a fluffy texture. We also show the behind its secret and history.

In the second part, we show the Rhubarb. It is known as a common vegetable in Europe but it is produced only in limited areas in Japan, such as Hokkaido and Nagano. The Rhubarb made by a farmer, Mr. Iwasaki in Naganuma, Hokkaido is watery and his passion for the production moves an Italian chef emotion. We will also show the cuisine using Rhubarb.

29 min

Jun 18, 2018

Cherry and Pink Salmon

In the first part, we show quality cherry in Niki Town. Since its deliciousness, it was served to the first ladies in the 2008 Toya-Lake Summit. Those cherries have a high sugar content of 20% and had been awarded the Sugar Content Award in Hokkaido in 6 consecutive years. We will also show how the farmer has been dedicated to producing high -quality cherries.

In the second part, we show Pink Salmon. August and September are season of Pink Salmon in the world natural heritage site "Shiretoko". Shari Town is one of the largest fish catch areas of Pink Salmon in Japan. Some fishermen say the Pink Salmons have better taste than other salmons. In the Shiretoko area, drift ice comes from far east Russia and covers the whole surface of the sea in every winter, contributing to its rich in nutrients. We also show how people cook with Pink Salmon and other delicious processed foods.

29 min

Jul 23, 2018

Cherry Tomato and Prune

In the first part, we show the Cherry Tomato. The Cheery Tomato produced at Otsuka Farm is an organic tomato. Also, the Otsuka farm received the Japan Agriculture Award due to its diversification of management, including pesticide-free cultivation and is called a pioneer of the organic cherry tomato. We focus on their secret of the method and success.

In the second part, we show the prune in Niki town, known as the fruit paradise in Hokkaido. In the European countries, prunes are known not only as a fruit but also ingredients for dishes. The prunes produced by Mr. Hitoshi Sagae have 11 kinds of prunes and have each different characteristic for suit several dishes, a chef at the Italian restaurant in Otaru says. We also show the secret behind those tasty prunes.

29 min

Sep 3, 2018

Chum Salmon(Ginsei) and Blue Tomato Jam

In the first part, we show the chum salmon named "Ginsei". It's known as a very rare salmon and has plenty of fat and soft meat. A Chinese restaurant chef has an eye on the chum salmon "Ginsei" and visits Erimo town to taste the chum salmon and is impressed by the deliciousness. We will also show his special Chinese recipe using the salmon.

In the second part, we focus on the Blue Tomato Jam in Biratori town. Its fresh and fruity tomatoes are produced only in autumn. The jam using its tomato is made by women ages 50 to 80 years old generation and has a fresh scent like green apple as a unique characteristic. We show the secret behind the Jam and producer's passion.

29 min

Oct 22, 2018

Boiled Fish Paste(Kamaboko) and Amazake(Sweet Mild Sake)

In the first part, we show the "Kamaboko" in Otaru. It's a type of cured surimi, a processed seafood product common in Japanese cuisine. It's made from some kinds of fish such as Pollock, Pleuronectidae, etc. It's loved for a long time by people in Otaru and we will focus on the history and background of how it became a soul food in Otaru.

In the second part, we focus on Amazake. It's a traditional sweet, low-alcohol Japanese drink made from fermented rice. Mr. Hattori, a farmer in Niseko town has been produced about 40 kinds of vegetables during summer and after cultivation, started to produce the Amazake using its vegetables in winter offseason. We show the behind secret of the unique Amazake using vegetables and soymilk, etc.

29 min

Dec 30, 2018

Bean to Bar(Cacao to Chocolate) and Western Vegetables

In the first part, we show the chocolate at the small chocolate shop in Sapporo. The shop produces chocolate from Bean to Bar. The Bean means Cacao and The Bar means chocolate. Mr. Akimoto, an owner of the chocolate shop had been visited the Bean to Bar shops in New York and Cacao plantation for learning the method the production skill. We focus on his passion and method for chocolate production.

In the second part, we focus on the Western vegetables. The various, colorful vegetables are produced at Shibata Farm in Eniwa City. They cultivate 80-100 kinds of vegetables that are still rare in Japan. A chef Miyata from"IL NIDO DEL PASTO" in Sapporo also highly praises them. We will also show the cuisines with those vegetables.

29 min

Feb 1, 2019

Mita Ice Cream and Green Pepper

In the first part, we focus on the Mita Icecream, It is known to those in the know. About 50 cows are bred at Mita farm and the amount of milking per day is not large but they produce high-quality milk by making the cow's legs strong and healthy. The icecream making with high-quality and preservative-free doesn't have not only rich taste but also refreshing taste. We also show the secret behind those tasty ice cream.

In the second part, we focus on the Green Pepper, which is produced at the Kanda farm in Nayoro City. The Green Pepper' variety is "Akino" and even those who are not good at it can eat it. It has been produced with special processes and it makes the green pepper nutritious and tasty. We also show how it collaborates with the local restaurant and make the special cuisines.

29 min

Jun 26, 2019

Cabbage and Pickled Edamame

In the first part, we focus on the Cabbage passes the winter in the snow at Takasaka farm in Hokuto city. The Cabbage makes the Amino acid inside for protecting itself and it makes the Cabbage dramatically sweet. We also show how it is produced with the special process and hidden secret.

In the second part, we focus on the Pickled Edamame produce in the southern part of Hokkaido. Edamame is known well as the snack with alcohol. This Pickled Edamame is not a just Edamame, they soaked in the saltwater for 2 weeks. The technic for the preservation of the food makes the Pickled Edamame and it stimulates the community.

29 min

Jan 27, 2020

Nanohana(Vegetable Flowers) and Onion Croquette

In the first part, we focus on the Nanohana. Nanohana is the vegetable flowers in Japan and used as ingredients for various dishes. The young couple who returned from Tokyo in Nakano farm produce them with their parents there. We also show the behind reason they start producing the special flower.

In the second part, we focus on the onions in Kitami town. Kitami town is the largest producer of onion in Japan. The onion Croquette is well known in Kitami town. The Qroquette using plenty of onion instead of potato or cream is loved by people in Kitami. We also show the behind secret of the croquette with the special texture and taste.

29 min

Mar 2, 2020

White Egg and Potato

In the first part, we focus on the special Egg. The egg has a white yolk. An Italian restaurant's chef was impressed by the egg and he makes some special dishes using the white egg such as Carbonara, Tiramisu, etc.. Also, we introduce the producer of the egg and focus on the behind secret how they produce the white egg.

In the second part, we focus on the special potato in Kucchan town. In general, the potato is aged for 3 to 4 months but this potato is aged for 540 days, The long aging makes the potato dramatically sweet. We also show the dishes using the special potato and behind the development of the potato.

29 min

Mar 16, 2020

Corned Beef and Bushmeat (Ezo Shika Deer)

In the first part, we focus on the Corned Beef made from the Brown Swiss Cattle. It is made by Tokachi Shimizu Kosmos Farm in Shimizu Town. They raise the cattle with thorough management for Calltles's health and it makes their meat high-quality meat. We also show the behind of their raising of the cattle.

In the second part, we focus on the Ezo Shika Deer Meat, The meat that hunters shoot is famous for the high-quality bushmeat in Japan due to the speedy process after the shooting. Now, their meat delivers to about 900 restaurants in Japan. We also show the behind their special process to keep the meat fresh and high-quality.

29 min

Apr 19, 2020

This program is a special edition to present the essence of the delicious discoveries, as long as 45 muinites. We filmed scallop fishermen, strawberry farmer, and deer meet breeder. Each food is popular among not only Japanese but also overseas tourists, and viewers will enjoy watching how the quality food is produced and cooked in Hokkaido. Recommended for inflights.

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