Seasoning the Seasons Season 3 Episode 4
Overview:
Located 100km north of Kyoto, the region of Echizen faces the Sea of Japan. Long and cold winters come to Echizen, but winter is also the season for much delicious cuisine. The quintessential taste of winter in Echizen is the "Echizen Crab". People get passionate about this particular crab. Only male snow crabs landed in this region are given the title of Echizen Crab. We take a look at a number of delicious foods only available in Echizen during winter. Much enthusiasm surrounds these unique local gastronomical delights.
Genre : Documentary
Actors : -
Release Date : 2014-01-22
Duration : 30 menit
Rating : ⭐ 0/10 (0 votes)
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Other Episodes (Season 3)
1. Izumo: Abode of the Gods
2. Udon Noodles: A Wheat Delicacy
3. Ekiben: A Box of Flavor and Feeling
4. Echizen: Taste of Winter
5. Chichibu: Home of the Mountain Gods and Festivals
6. Modern Architecture: Giving Form to Dreams
7. Winter in Tohoku
8. Spring in Tohoku
9. Kyoto: The Enigmatic Entertainers of Gion
10. Hozenji: The Sentimental Alley of Osaka
11. Hakodate: The Storied History of a Port Town
12. Kirishima: A Town Thriving on Volcanic Mountains
13. Sado Island: Into the Mystic Dreams
14. Oze: A Mountain Marshland
15. Ayu: Treasures of the River
16. The Islands of Nagasaki
17. Karuizawa: A Fleeting Summer
18. Strolling the Paths of Onomichi
19. Shinsekai, Osaka: A Town Guarded by a Tower
20. Kujukuri: The Endless Beach
21. Nagasaki: Hills and Exotic Atmosphere
22. Japanese Yokai: Ghosts, Goblins or Ghouls?
23. Kawagoe: Keeping Urbane Traditions Alive
24. Travelogue of Mackerel Road
25. On a Moonlit Night...
26. Japan's Historic Tramways
27. Aso: Life in the Caldera
28. Crossing the Amagi Pass
29. Kamo River: The Waterway that Created Kyoto
30. Beppu: Exploring the Exciting Hot Springs
31. The Tottori Sand Dunes, Unity with Nature
32. A Journey to Holy Places
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