Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuries. With a dense, rich aroma similar to truffles, gobo can be used in a large variety of dishes. Rich in dietary fiber, it is also said to improve health and appearance. We visit a gobo farm, a wholesaler, and a chef who uses gobo in his inventive recipes in order to discover the secret behind this strange-looking but delicious root.

Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach is a vegetable found around the world, the Japanese have put their own unique spin on it, making it a common ingredient in traditional Japanese cuisine. The most popular varieties are exceptionally flavorful and have surprisingly sweet roots. Join reporter Shari as she visits farmers and specialists to find out how the Japanese have made this ubiquitous vegetable their own.

Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 types of flatfish, so why is the Japanese variety so expensive? How is it fished and cooked? And just why are both of its eyes on one side of its body? Dive into the deep world of the strange-looking but delicious fish known as hirame.