Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where it once only grew wild, its popularity has now spread nationwide thanks to the endeavors of one small town. We visit Tokushima Prefecture, the production hub of sudachi, to capture its delicate charm.
Episode Duration: 28 minutes and 3 seconds
Episode Number: 221
No future air times were found for this episode.
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.
Sun, Mar 31 | 10:00 A.M. | Trails to Oishii Tokyo NH Create (11.4) |
Sun, Apr 7 | 10:00 A.M. | Trails to Oishii Tokyo NH Create (11.4) |
Sun, Apr 14 | 10:00 A.M. | Trails to Oishii Tokyo NH Create (11.4) |
Sun, Apr 21 | 10:00 A.M. | Trails to Oishii Tokyo NH Create (11.4) |
Sun, Apr 28 | 10:00 A.M. | Trails to Oishii Tokyo NH Create (11.4) |
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