TrueID
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Dining Al Fresco
j-variety
1 Season
108
Traveling all over Japan in search of famous delicacies and ingredients, Daisuke Miyagawa and his guests roll up their sleeves and experience what it’s like to be a local food producer.
AudioJapanese
SubtitleThaiEnglish
Cast-
Director-
Genrej-variety
EP.01 | Dining Al Fresco
24 Mins
34
Kyoto’s mizuna, but taken further. Grown three times longer than usual, Sensuji Kyoto Mizuna brings both scale and depth. Crisp and lively, it pairs beautifully with shibazuke in a fresh salad. A quick garlic stir-fry reveals a surprising bite. Kakiage with Kintoki carrots lands with a clean crunch. Then a gentle egg-toji with fu—soft, light, comforting. Each dish builds naturally to the finale: a delicate harishari nabe, lifted by a Kyoto dashi refined over a century. Simple ingredients, handled with care. Nothing flashy, just quietly exceptional.
EP.02 | Dining Al Fresco
23 Mins
6
At the frozen edge of Hokkaido, Nemuro doesn’t hold back. On ice-covered Onneto, the search goes under the surface. The target is komai, the “under-ice fish” drifting in from the Sea of Okhotsk. Charcoal-grilled kanpuboshi brings deep, smoky umami. Ruibe, served icy with shichimi soy, adds a sharp kick. Tempura comes out light and airy, while a komai roe rice bowl hits rich and bold. To finish, a steaming sanpei-jiru warms you through. Harsh cold, simple cooking, real flavor. Nothing extra—just what works.
EP.03 | Dining Al Fresco
24 Mins
2
In Shizuoka City, a lotus root tied to Tokugawa Ieyasu draws attention—Asahata lotus root. Big, slightly sticky, and full of character. Charcoal grilling brings out a clean crunch. Fried, it turns soft and satisfying. Chikuzen-ni shows its range, while a tororo rice bowl with mountain yam leans into that signature texture. Then the closer—stuffed lotus root, balanced and rich. It looks simple, but there’s depth in every bite. A familiar ingredient, treated with patience and respect.
EP.04 | Dining Al Fresco
23 Mins
2
Out in rough northern seas, the goal is clear—land the rare giant kegani known as Kirigen. The odds are tough, but this time it pays off. Freshly boiled at the harbor, the crab comes out naturally sweet. Grilled in the shell with sake and soy sauce, it turns deep and rich. Teppo-jiru warms you from the inside out. Crab shumai stays juicy and full of flavor. Then the finish—crab rice soaked in savory dashi. Every dish keeps it simple and direct. Hard work, clean cooking, no waste.
EP.05 | Dining Al Fresco
23 Mins
1
A new find from Tokyo Bay—honbinos clams. Not a familiar name in Japan, but a staple in clam chowder in the U.S. Big like hamaguri, with a deeper, richer taste—and easy on the wallet. Grilled in the shell, they stay juicy and clean. Sakamushi brings out pure umami. A creamy clam chowder warms you through. Kakiage with fresh nori adds a crisp edge. Then the finish—a spicy sundubu packed with honbinos. Simple, bold, and versatile. A clam that delivers more than expected.
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