Our focus today is Shirauo, often called noodlefish in English. These beautiful fish have tiny, transparent bodies that grow up to only 10 centimeters long. They are both precious and pricey as the fish can only survive in brackish water conditions where freshwater meets seawater. Fishing for Shirauo symbolizes the coming of spring, their peak season. Visit a lake in the northern prefecture of Aomori to find out more about this mysterious fish.

Japanese pears are large, round, juicy and have a great crunch. Chiba Prefecture, which neighbors Tokyo, is known as Japan's largest pear producer. Every autumn, its so-called "Pear Street" fills up with farmers hawking their wares. Those farmers have thought up clever ways to make large, sweet pears, like growing branches across horizontal trellises that match the farmer's height. That lets the pears get plenty of sunlight and makes harvesting easier. Join us as we bite into Japan's world of pears!

Our focus this time is wasabi, the fiery root that is a pillar of Japanese foods like sushi and sashimi. Visit a traditional wasabi field in Shizuoka Prefecture recognized as one of the world's Globally Important Agricultural Heritage Systems, try futuristic wasabi dishes, and find out why you most likely need a new wasabi grater!

Spring oysters, packed with umami before spawning, have been attracting attention in recent years. We visit Hiroshima Prefecture, Japan's largest oyster-producing region, to learn more.

World-famous edamame are soybeans harvested before maturity. They're great simply boiled and seasoned with salt, but check out some other ways to savor their sweet aroma and rich umami.

Turnips are a versatile ingredient that sparks the imagination of skilled chefs. Visit Japan's largest turnip production area and explore a variety of dishes, from Japanese to French cuisine.