Kanten, sometimes called agar in English, is a gelling agent used in traditional Japanese sweets. Unlike gelatin, kanten is completely plant-based, and comes from one of Japan's most plentiful resources: seaweed! From confections that celebrate the seasons, to delicacies that combine Japanese and French cooking, to new applications in fields like medicine and nursing care, we dig deep into this wondrous ingredient.

Among all of Japan's consumable exports, the food that holds the highest value is the focus of today's episode: scallops. We visit chilly Hokkaido to learn about scallop aquaculture, which has sparked a revolution in production volume, and discover some unique dishes only available where scallops are farmed. We also check out a surprising use for scallop shells, and meet a chef who uses only the finest scallops in his high-end Chinese cuisine.

Anko, or anglerfish, look like something from another planet. But despite their shocking appearance, these fish have a rich yet delicate flavor and are known as the main ingredient in anko hot pot, a winter treat. We visit a small village in Aomori Prefecture known for its anko, and witness a giant, once-in-a-year catch. We also discover unique cultural traditions, including a ritual in which anko are filleted on top of snow, plus homegrown dishes based on anko liver, considered a great delicacy.