Beneath Asia's beautiful lotus flowers lie renkon, one of Japan's favorite foods. Known in English as the lotus root, these vegetables, which are actually rhizomes, grow in muddy bogs and offer various flavors depending on how they are cooked. Join Canadian reporter Kyle Card as he explores renkon cultivation methods, traditional and modern cooking styles and even the spiritual meaning behind this mysterious food.

Of all the produce sold in Tsukiji Market, tomatoes are the king. In this episode, we visit tomato farms, shops and restaurants to discover Japan's unique tomato culture. Find out why Japanese tomatoes look so beautiful, how a disastrous typhoon led to the invention of an unusually sweet tomato, and how one bold chef fuses them with traditional Japanese cuisine.

Reasonably priced yet packed with umami flavor, katsuo or bonito in English is one of Japan's favorite fish. Discover how the red meat of katsuo pairs well with a variety of seasonings, hear all about how bonito flakes are created, and visit one of katsuo's main fishing ports, Kochi Prefecture, to learn about the region's unique fishing methods and delicious dishes. Dive in and discover why katsuo has been popular in Japan for centuries!