What's On UEN-TV

 

Trails to Oishii Tokyo

TRAILS TO OISHII TOKYO (formerly called Trails to Tsukiji) takes an in-depth look at Japanese food available at Tokyo's iconic market, where every kind of fresh food, from seafood to produce, is gathered from around the country. The program traces unique Japanese foods from the market back to their original source. Past episodes included: "Abalone," called "the treasure of the sea" in Japan; "Oysters," which the Japanese have been eating for 4,000 years; and "Green Tea," the country's popular beverage of choice.

Trails to Oishii Tokyo  
  • Wednesday, January 27
    7:30 am on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Wednesday, January 27
    1:30 pm on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Wednesday, January 27
    7:30 pm on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Friday, January 29
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, January 30
    8:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, February 3
    7:30 am on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Wednesday, February 3
    1:30 pm on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Wednesday, February 3
    7:30 pm on NHK 9.4
    "Trails to Oishii Tokyo" is a show that focuses on Japanese food available at Tokyo's food market where every kind of fresh food is gathered from around the country.
  • Friday, February 5
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, February 6
    8:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, February 10
    7:30 am on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.
  • Wednesday, February 10
    1:30 pm on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.
  • Wednesday, February 10
    7:30 pm on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.
  • Friday, February 12
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, February 13
    8:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, February 17
    7:30 am on NHK 9.4
    No description available.
  • Wednesday, February 17
    1:30 pm on NHK 9.4
    No description available.
  • Wednesday, February 17
    7:30 pm on NHK 9.4
    No description available.
  • Friday, February 19
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, February 20
    8:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, February 24
    7:30 am on NHK 9.4
    No description available.
  • Wednesday, February 24
    1:30 pm on NHK 9.4
    No description available.
  • Wednesday, February 24
    7:30 pm on NHK 9.4
    No description available.
  • Friday, February 26
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, February 27
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, March 5
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, March 6
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, March 12
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, March 13
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, March 19
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, March 20
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, March 26
    2:00 am on UEN-TV 9.1
    No description available.
  • Saturday, March 27
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, April 2
    2:00 am on UEN-TV 9.1
    No description available.

 

Load All

  • Sunday, January 24
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, January 23
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, January 22
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, January 20
    7:30 pm on NHK 9.4
    Our focus today is sesame. The seeds are widely used in Japan, making the country a main consumer. They're also a key part of the Buddhist vegetarian diet. Enter the large world of tiny sesame seeds.
  • Wednesday, January 20
    1:30 pm on NHK 9.4
    Our focus today is sesame. The seeds are widely used in Japan, making the country a main consumer. They're also a key part of the Buddhist vegetarian diet. Enter the large world of tiny sesame seeds.
  • Wednesday, January 20
    7:30 am on NHK 9.4
    Our focus today is sesame. The seeds are widely used in Japan, making the country a main consumer. They're also a key part of the Buddhist vegetarian diet. Enter the large world of tiny sesame seeds.
  • Sunday, January 17
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, January 16
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, January 15
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, January 13
    7:30 pm on NHK 9.4
    Sato-imo: a type of taro eaten in Japan for some 3,000 years. Used in traditional rituals, they're deeply rooted in Japanese culture. Learn how their sticky texture is enjoyed in Japanese cuisine.
  • Wednesday, January 13
    1:30 pm on NHK 9.4
    Sato-imo: a type of taro eaten in Japan for some 3,000 years. Used in traditional rituals, they're deeply rooted in Japanese culture. Learn how their sticky texture is enjoyed in Japanese cuisine.
  • Wednesday, January 13
    7:30 am on NHK 9.4
    Sato-imo: a type of taro eaten in Japan for some 3,000 years. Used in traditional rituals, they're deeply rooted in Japanese culture. Learn how their sticky texture is enjoyed in Japanese cuisine.
  • Sunday, January 10
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, January 9
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, January 8
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, January 6
    7:30 pm on NHK 9.4
    Azuki beans are sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations. Learn all about azuki, grown for over 5,000 years in Japan.
  • Wednesday, January 6
    1:30 pm on NHK 9.4
    Azuki beans are sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations. Learn all about azuki, grown for over 5,000 years in Japan.
  • Wednesday, January 6
    7:30 am on NHK 9.4
    Azuki beans are sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations. Learn all about azuki, grown for over 5,000 years in Japan.
  • Sunday, January 3
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, January 2
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, January 1
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, December 30
    7:30 pm on NHK 9.4
    No description available.
  • Wednesday, December 30
    7:30 am on NHK 9.4
    No description available.
  • Sunday, December 27
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, December 26
    8:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, December 23
    7:30 pm on NHK 9.4
    Japanese pears are large, round, juicy and have a great crunch. We visit Chiba, Japan's largest producer, to discover the ingenuity and effort behind Japan's giant sweet pears.
  • Wednesday, December 23
    7:30 am on NHK 9.4
    Japanese pears are large, round, juicy and have a great crunch. We visit Chiba, Japan's largest producer, to discover the ingenuity and effort behind Japan's giant sweet pears.
  • Sunday, December 20
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, December 19
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, December 18
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, December 16
    7:30 pm on NHK 9.4
    Our focus today is togarashi peppers. Some 200 varieties are grown in Japan, providing a kick to both classic dishes and "super-spicy" cuisine, a recent craze. Feel the heat of Japan's pepper world.
  • Wednesday, December 16
    1:30 pm on NHK 9.4
    Our focus today is togarashi peppers. Some 200 varieties are grown in Japan, providing a kick to both classic dishes and "super-spicy" cuisine, a recent craze. Feel the heat of Japan's pepper world.
  • Wednesday, December 16
    7:30 am on NHK 9.4
    Our focus today is togarashi peppers. Some 200 varieties are grown in Japan, providing a kick to both classic dishes and "super-spicy" cuisine, a recent craze. Feel the heat of Japan's pepper world.
  • Sunday, December 13
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, December 12
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, December 11
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, December 9
    7:30 pm on NHK 9.4
    Peanuts are often eaten as-is in Japan: consumers want the peanuts' own sweet, aromatic flavor. We visit Japan's largest production area to see how sweet peanuts are made and sample local dishes.
  • Wednesday, December 9
    1:30 pm on NHK 9.4
    Peanuts are often eaten as-is in Japan: consumers want the peanuts' own sweet, aromatic flavor. We visit Japan's largest production area to see how sweet peanuts are made and sample local dishes.
  • Wednesday, December 9
    7:30 am on NHK 9.4
    Peanuts are often eaten as-is in Japan: consumers want the peanuts' own sweet, aromatic flavor. We visit Japan's largest production area to see how sweet peanuts are made and sample local dishes.
  • Sunday, December 6
    8:00 am on UEN-TV 9.1
    No description available.
  • Saturday, December 5
    8:00 am on UEN-TV 9.1
    No description available.
  • Friday, December 4
    2:00 am on UEN-TV 9.1
    No description available.
  • Wednesday, December 2
    7:30 pm on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.
  • Wednesday, December 2
    1:30 pm on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.
  • Wednesday, December 2
    7:30 am on NHK 9.4
    Our focus this time is wasabi. Visit a culturally significant paddy field, try a unique grater that offers stronger pungency, and learn more about the cultivation history of Japan's fiery root.