Trails to Oishii Tokyo

O programe

Silvery-white shirasu, or baby Japanese anchovies, are caught along Japan’s coasts in the spring and fall. Find boiled and dried ones at your local supermarket, or head closer to a fishing port to savor raw shirasu. Hauls from a Kanagawa port get eaten up locally before they can reach markets in neighboring Tokyo! Join us on a fishing trip to see how shirasu are processed, and check out an Italian restaurant that incorporates the ingredient. (Reporter: Kailene Falls)