The sea urchin: a thorny, mysterious sea creature whose umami-packed meat is loved in Japan, and is used in food ranging from sushi to traditional cuisine to even desserts. We visit the beautiful coast of Iwate Prefecture in Tohoku, northern Japan, to see the innovative ways sea urchin is cultivated. We also see how locals, including a railroad bento lunch box shop, use fresh sea urchin to create dishes you won't find anywhere else.

Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where it once only grew wild, its popularity has now spread nationwide thanks to the endeavors of one small town. We visit Tokushima Prefecture, the production hub of sudachi, to capture its delicate charm.

Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably-priced, at around a dollar per fish. Rich in umami-packed fat, sanma is delicious when grilled with just a punch of salt. It's also great as sashimi, in soup, and much more. This time, we visit Kesennuma, a famous sanma port in Tohoku, to learn all about this autumn treat. Why do the Japanese fall prisoner to sanma's charms every fall? Dive in and find out.