Through the Kitchen Window

Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.

All Episodes - Season 1

Episode 1

Tama Hiyama: Chirashi Zushi Home-party Sushi

Episode 2

Akemi and Satsuki: Shojin Ryori, Buddhist Cuisine

Episode 3

Akio Okamura: Sardines Pickled in Rice Bran

Episode 4

Sayaka Mori: Seaweed Maki Roll

Episode 5

Misao Kuwata: Mochi Rice Cakes Wrapped in Bamboo Leaves

Episode 6

Jiyu Gakuen: Salmon Chirashi Zushi

Episode 7

Harie, Shiga: A Town Living with Water

Episode 8

Shimi-konnyaku, Ibaraki

Episode 9

Hayama: Bringing Seafood Back

Episode 10

Iga: Creating New Out of Old

Episode 11

For the Love of Akigawa's Sweetfish

Episode 12

First Bites, Big Smiles

Episode 13

The Wasabi Brothers: Finding the Spice of Life

Episode 14

Live Eat Cook Simple

Episode 15

Finding Happiness in Hayama

Episode 16

Boxed Meals, Family Flavors

Episode 17

Life on a Tea Farm

Episode 18

Mieko's Island

Episode 19

A Taste of a Summer Festival

Episode 20

Passing on Pickled Plums for Posterity

Episode 21

Finding Myself in Satoyama

Episode 22

A Craftsman's Roots

Episode 23

The Vegetable Nurtured by Snow

Episode 24

The Joy of Soy

Episode 25

Bamboo Shoots Ring in the Spring

Episode 26

Nothing Wasted Everything Gained

Episode 27

An Island Where Art and Food Meet

Episode 28

Let the Good Times Roll

Episode 29

Hamako's Mountain Home