Japan's annual catch of saba (mackerel) is about 500,000 tons, the largest in the world, and the fish is an essential part of both Japan's cuisine and its culture. Join us as we discover a world of delectable saba dishes and find out why the fish means so much to so many people, including fishermen, restaurateurs and even members of a saba fan club. Welcome to the world of saba, one of the most beloved fish in Japan.

The program visits the far northern island of Hokkaido, focusing on potatoes that gained brand recognition through strict selection standards, and producers aiming to proliferate Japan born new breeds of potatoes. In addition, unique Japanese potato dishes, and reservation only premium potato chips fried with rice oil are introduced as a part of Japan's potato culture.

Our focus this time is the sweet, slightly tangy fruit called kaki, a fall specialty in Japan. The orange fruit, which is produced largely in Japan's ancient capital Nara, is rich with vitamins and nutrients. Join reporter Marie as she visits Nara to taste kaki tempura and other famous kaki dishes. We also focus on dried kaki, a popular snack. Bite into the vast world of this amazing fruit which symbolizes the fall season for many in Japan.