Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, we see the hard work that goes into cultivating this delicate, easily-damaged fruit that's been praised as an edible work of art. Plus, we discover new and surprising ways to enjoy peaches unique to their cultivation areas, how one Japanese chef incorporates them into innovative Italian dishes and more.

Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that originates in Kyoto. Manganji togarashi may look spicy, but it's actually sweet, and is so well regarded it's even used in gift exchanges. We visit a group of farmers preserving this local specialty and a chef of Italian cuisine who uses it in a variety of exciting dishes.

Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, and are eaten throughout the year in many ways, such as boiled and fried as tempura. Japan's over 30 types of traditional pumpkins, which originated in Portugal, took on many unique forms thanks to Japan's varied climate, and all have their own interesting shapes and textures. Join us to discover where they are grown and the simple ways in which they are cooked to retain their delicious flavor.