Mashiko, surrounded by gentle hills and fields, is north of Tokyo. It is well known both at home and abroad as the production center of Mashiko-yaki ceramic ware. Deirdre Ikeda visits the studios of three ceramic artists and also meets an innkeeper and farmer.

William Reed travels us to Morioka, a city blessed with mountains, rivers, trees,and architecture steeped in history.

Miso is an essential seasoning in Japanese food culture. It's made from soybeans and has been part of people's daily diet in Japan for over 600 years, especially in Nagoya and the surrounding region. John Gathright discovers the deep taste and tradition of miso. In Nagoya region, he samples dishes such as miso-nikomi udon and kushi-katsu. In the city of Okazaki, Aichi Prefecture, John visits a factory that has been making miso in the traditional way for around 600 years. He also tastes a dish called jinchu-yaki, which is thought to be the way samurai warriors used to eat in the old days.