Japanese consumers enjoy a number of edible types of seaweed, including our theme this time, mozuku. With its slimy, slippery texture, mozuku may seem a bit off-putting at first, but it's been gaining attention in recent years both in Japan and abroad for its many health benefits. We take a trip to the beautiful seas of Okinawa Prefecture to see how mozuku is harvested, and discover how it fits into Okinawa's unique culinary culture.

Our theme this time is the sweet, red fruits that sparkle like rubies: cherries! In Japan, cherries are expensive, high-end fruits popular for gift-giving: one box can go for over 500 dollars. We visit Yamagata Prefecture, Japan's largest cherry-producing region, to see how its high-grade cherries are cultivated and selected. We also discover cherry-based desserts, French dishes and more.

This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of Japan's culinary culture. We visit a farm that uses insects instead of agrochemicals to grow shiso organically. We also discover foods from traditional pickled shiso from Kyoto to a shiso-based alcoholic beverage gaining attention around the world.