Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, discovering how farmers are battling climate change, and eats some delicious wakame-based dishes. Discover why this edible seaweed has been called a "miracle vegetable from the sea".

Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering golden eyes. Thanks to its strong umami flavor and rich, high-quality fat, kinmedai is extremely popular in Japan, and is eaten as sashimi, simmered and even deep-fried. Join us as we visit Japan's largest kinmedai fishing port and discover how this mysterious fish, which can live at over 400 meters below sea level, is fished and cooked.

Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the taste of sansai is known as the taste of spring in Japan. Our reporter goes on-site to experience the sansai harvest and learns about mountain dangers like bears and avalanches. Plus, we discover how specialists pick and prepare this bitter but delicious spring specialty. Finally, look at how sansai can be used both in traditional Japanese cooking and even French cuisine.