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.

Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an indispensable ingredient of their cuisine. Japan produces several thousand types of eggs with a wide spectrum of colors and taste to be enjoyed both cooked and raw. Let's explore a poultry farm pursuing innovative safety measures and get a taste of Japanese egg culture from tamago-yaki omelets, a popular item among Tsukiji's tourists, to tamago kake-gohan, fresh steamed rice topped with raw egg.

Anago, or white spotted conger, has maintained its beloved status among the Japanese for over 3 centuries. Summer is the prime season for this vitamin-rich and high-protein snake-like fish prized as the perfect remedy for summer fatigue. Anago also plays an integral role in the refinement of the nation's most iconic dishes -- sushi and tempura. Together, let's explore the allure of anago by learning about its unique trapping method using pipes, and taste a variety of traditional anago dishes.