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Edible Wild

In a populous city like Tokyo, you'd think there wouldn't be much interest in foraging but as Nithiya finds out, this couldn't be further from the truth. Foraging in Japan is linked to tradition and the pursuit of wellness. This week, Nithiya explores the coast with seaweed, daikon and wild flowers.
In a populous city like Tokyo, you'd think there wouldn't be much interest in foraging but as Nithiya finds out, this couldn't be further from the truth. Foraging in Japan is linked to tradition and the pursuit of wellness. This week, Nithiya explores the coast with seaweed, daikon and wild flowers.

Edible Wild

About the show:

Edible Wild is back for a second season - join culinary anthropologist, Nithiya Laila, as she picks, catches and digs her way through Hong Kong, Japan, Korea, China, Thailand and Indonesia - for some very surprising ingredients. From burrowing crabs in Guangzhou, to mysterious edible fungi in Seoul, and fishy-smelling tea leaves Taipei, Nithiya finds out foraging is not just a hobby, it is a passion - and a way of life. And it brings a fundamentally different attitude to food and the eco-system. In her journeys, Nithiya will be joined by local experts whose knowledge of the native treats will prove invaluable as she cooks up tasty dishes with her foraged items.

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