Trails to Tsukiji - Season 4 Episode 7
Among all of Japan's consumable exports, the food that holds the highest value is the focus of today's 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.
- Zhanri: Documentary
- Studio: NHK WORLD-JAPAN
- Fjalen: fish market, food, farming, japanese cuisine, cuisine, wholesale market, comfort food
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