With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refreshing flavor and aroma to dishes and enhances the appetite. The herb's unique taste also helps give Japanese cuisine richer flavors and brings out the true character of the main ingredients with which it is paired. Join us as we explore a farm in the middle of Tokyo that helped revive the traditional myoga, and see it used in surprising ways in Italian cuisine.

Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly in autumn. One of these mushrooms, which grow only in the wild, can go for up to 100 dollars. On this episode, we visit the mountains where matsutake grows and discover how the fragrant mushrooms, beloved in Japan since ancient times, are used in a variety of Japanese and Western dishes.

A fish known for its glittering pink body, tender meat and rich umami flavor, amadai is one of the stars of Kyoto cuisine. We take a journey to the coast near Kyoto to learn how amadai is caught, then to a traditional Japanese restaurant to see it prepared in ways that utilize every part of the fish. Dive in and learn all about amadai and the magic touch that makes it even more delicious.