This time, we focus on sea cucumbers. When you see one of these bizarre-looking creatures, you may wonder who first thought of eating them! But they're actually considered a delicacy on the level of caviar and foie gras! They can be eaten raw, of course, and when dried, they sell for high prices abroad. Their dried innards are a perfect match with sake! Join us as we visit the harsh winter seas to see how sea cucumbers are caught, and to learn more about this winter delicacy.

Ama-ebi is enjoyed boiled and eaten in sandwiches or salads around the world. As preparing this shrimp raw brings out its rich, sweet texture, it's commonly eaten in the form of sashimi or sushi in Japan. We explore unique fishing methods and local cuisine in Kanazawa, and visit a ramen shop that makes broth using the shrimp's flavorful head and shells.

Miso is a seasoning born of a fermentation process using various bacteria. It's used to make miso soup, a Japanese soul food essential to daily dining. While miso is produced all over Japan, we go to rice-producing Yamagata Prefecture to check out a traditional production method using giant, 100-year-old barrels. A visit to a Zen temple reveals the deep connection between miso and Zen training. In the ancient capital of Kamakura, we introduce inventive dishes that breathe new life into miso.