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.

Max Maconachy first visits the central wholesale market of Fukuoka, which is known nationwide for delicious fish. Max savors a local dish called gomasaba, or mackerel sashimi dressed with sesame seeds, wasabi, and soy sauce. Max also finds a place where you can sample tasty food while looking at a lavishly decorated float for Hakata Gion Yamakasa, a traditional local festival, and enjoys interactions with friendly local people.

Stephane Danton visits wineries winning international awards for wines made with the domestic Koshu grape. He'll also try Japanese kaiseki cuisine paired with some of these wines, as well as meet a grape farmer to taste her home cooking.