Japan International Broadcasting Inc. (JIB) has partnered with ODK Media, operator of Amasian TV, to introduce Channel Oishii, a brand new Japanese meals and life-style channel. Announced on March 27, Channel Oishii is the primary of its variety on the ad-supported free streaming TV platform, providing a 24/7 lineup that features dramas, movies, documentaries, and anime.
The channel goals to interact North American audiences by showcasing the flavors and tales that outline Japanese meals tradition. As described by Hiroshi Maeda, JIB President and CEO, the channel provides North American viewers the chance to discover Japanese culinary traditions, freed from cost.
The introduction of Channel Oishii aligns with the growing curiosity in Japanese delicacies throughout North America. In 2025, Japan recorded a surge in worldwide guests, with greater than 42 million folks drawn to the nation’s cultural and culinary experiences.
Featured content material on Channel Oishii contains “The Solitary Gourmet,” a meals drama following Goro Inogashira, a touring salesman savoring meals alone, and “Shibuyummy,” a sequence exploring Tokyo’s Shibuya district’s culinary scene. These tales goal to supply a wealthy connection to Japan’s culinary panorama, from informal ramen outlets to upscale sushi counters.
Peter Park, Chief Strategy Officer at ODK Media, highlights the function of free streaming platforms as essential pathways for locating world content material. He notes that Channel Oishii’s presence on Amasian TV provides audiences entry to Japanese meals tradition, aligning with the platform’s mission to boost worldwide storytelling accessibility.
Channel Oishii is at the moment obtainable without cost on Amasian TV within the United States and Canada on Channel 500. The channel’s dwell stream and AVOD could be accessed through good TV, cell units, or the online. The platform additionally makes use of Amagi’s know-how for dependable distribution throughout North America and Deepdub’s AI-inspired dubbing for genuine localization.

