The Okinawa archipelago in Japan is breaking records in terms of long life. Made up of 160 islands bordered by the Pacific Ocean with a subtropical climate, we meet friendly Okinawans who show us why it’s a great place to live (for a very long time).
Michelin-starred chef Thierry Voisin guides us through the flavours that make Japan.
In Japan, soy sauce is an art made with three elements: raw materials, techniques and fermentation time to create a unique product.
Thierry Voisin is the French Michelin-starred chef of the "Les Saisons" restaurant at the Imperial Hotel in Tokyo. Why not try this French-Japanese fusion at home and become a true chef?
Yellowtail is one of Japan's favourite fish.and to meet the demand, researchers have developed a pioneering technology to produce it, whilst preserving the oceans.
"Buri" is one Chef Thierry Voisin’s signature dishes, made from Yellowtail fish and is perfect to impress your dinner guests.
In Japanese, its name means chopped fish. But the Surimi that has been produced in Japan for a millennium is nothing like the industrial sticks sold in Europe.
The French Michelin-starred chef of the "Les Saisons" restaurant of the Imperial Hotel in Tokyo has created a French/Japanese fusion dish around kamaboko, the finest of Japanese surimi.
As many as 30 sheep have been shepherded over London Bridge in accordance with an old tradition allowing honoured citizens to bring livestock into the city
From traditional street food to Michelin-starred restaurants, Shanghai boasts a colourful and vibrant food scene - with its own distinctive flavours. Euronews' Metropolitan scours the buzzing mega-city - meeting some of its best chefs and sampling some of its gastronomic delights.
Konjac has been grown in Japan for centuries. Historically, the plant was appreciated for its healing qualities. It is now cooked in many forms and popular among westerners keen to keep an eye on their physique and health.
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on konjac, a healthy root-vegetable that is very popular in Japan. Why not try this land and sea combination at home and become a true chef?
Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on miso - a fermented, soy paste fundamental to Japanese cuisine
Japan’s iconic drink, sake, is still little known outside the country. But that could be about to change.
In this exclusive video we show you each step in the sake production process
The town of Nejapa, El Salvador celebrated its annual fireball festival on Saturday (August 31) with participants pelting each other with rags drenched in gasoline that have been rolled into tight flaming balls.
To celebrate the annual traditional Sho Dun Festival, a giant Buddha went on display in Lhasa, in southwest China's Tibet Autonomous Region.
A game thought to date back to the 12th century featured at a showcase in Russia.
Sanya's beaches and mountains are a magnet for tourists. But this paradise destination, on the southern tip of China's Hainan island, offers an unforgettable cultural experience too. You can come face-to-face with the island's ethnic groups, sample some traditional culinary delights.
'The game of life, the game of death' - Mexicans keep an ancient pre-Hispanic game alive. Dozens of enthusiasts of this ritual sport gather each evening to practice it on the first ball court constructed in the Mexican capital in modern times.
On Wednesday morning, priests conducted a ceremony to temporarily remove the Buddha's soul from the statue
Hundreds of children and parents who are still young at heart took to the streets of La Paz for a bout of box cart racing on Sunday (July 28)
The National School of Tattooing, which opened its doors in Tunisia in January, is the only one of its kind in North Africa.
Traditional tools came to the fore in Russia at the weekend with the holding of an annual scything competition.
Traditionally, men walk alongside the female tray-carriers but are only expected to help share the load if there is an accident and the carrier requires assistance