In this, the final episode of Adam Liaw’s culinary expedition through Japan, we meet the people of Okinawa and discover an eclectic cuisine derived from Chinese, American, Thai, Japanese and Korean influences, and learn the secret to long life.
In Japan’s southern islands, Kyushu and Shikoku, Adam Liaw finds a vibrant, warm culture where old ladies use iPads to harvest the forests, organic farmers grow fruit for their pigs, and the cuisine is as fascinating as its people.
Adam Liaw explores Japan’s high-energy financial centre, Osaka, and finds the world’s best fast food, a sumo wrestler turned chef and soba noodles to die for.
Adam Liaw explores the restaurants of food-crazy Tokyo to find food as diverse as yakitori made from the reproductive organs of chickens to a degustation delight called "soil 2013".
In the vast urban sprawl of Tokyo, Adam Liaw explores a food culture that not only sustains the "salaryman" workers in style, but retains the culinary traditions of the annual Cherry Blossom Festival.
Adam Liaw discovers and devours some of the finest miso, Nagoya chicken and Wagyu beef in Japan, before meeting a 74-year-old who free-dives for precious abalone.
In his wife’s hometown, Adam Liaw uncovers the secrets to superb sake, samples some of the world’s best sushi and prepares a classic Japanese dish with his mother-in-law.
Adam Liaw goes to sea with the Japanese fishermen who caught the "million dollar tuna", and then meets the soy sauce maker who saved most of his staff from the 2011 tsunami.
In the first of a new series, host Adam Liaw discovers the delights of sea urchin, pond smelt and boutique cheesecake on Japan’s wintry, northern-most island, Hokkaido.
Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through Japan, from its frozen north, to the cherry-blossomed mainland and tropical sun-soaked south.
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