Ever since the Hokuriku Shinkansen line opened in 2015, getting from Tokyo to Toyama has become easier than ever. This two-part episode will help to share the delights of rural Japan with the rest of the world, with a focus on Toyama's food. In this second half, Chef Rika Yukimasa will be meeting Eiji Taniguchi, the avant-garde owner-chef of a trendy Toyama restaurant, to learn about his cuisine. He'll be preparing two of his specialties: firewood-grilled baby chicken, with a special breed of chicks, and roast baby boar with wild mountain vegetables. We'll also be leaving the usual studio behind, to go meet farmers and dish makers who are also working to raise Toyama's profile on the international stage.
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