Kobori Natsuka is a vegetable buyer who's trusted by farmers all across Japan. She's unearthed value in overlooked varieties and put out a stream of hit products, including the now-popular Anno sweet potato. In Ishikawa Prefecture, she finds a 350-year-old heritage variety of burdock root once given to the shogun as tribute. In the winter of 2020, she set a sales target of 1 ton for an entirely new vegetable. But then the fields were hit by major snowfall. What action did Kobori take?

In Makurazaki, Kagoshima Prefecture is a katsuobushi (dried bonito) craftsman whose products sell for around $300 USD a kilogram, the highest price ever seen on the market. 40-year-old Sezaki Yusuke creates a flavor that attracts 3-star restaurant chefs both from Japan and around the world. Sezaki crafts the highest-quality Hongarebushi, following time-honored Japanese traditions. After nearly 6 months concentrating their umami flavor, his katsuobushi take on a jewel-like luster, and yield a broth that immensely magnifies the appeal of fellow ingredients. However, Sezaki once thought of leaving this job, unable to face his own weakness. We look at his story of hesitation and growth, as he pursues ever-greater heights.

Who knew Japanese wine could be this good? A master sommelier describes it as having "an elegant acidity and fruitiness. Later you get a slow rush of umami." Explore the secrets of a Japanese wine served on international first-class flights. It's made by sumo fan and single mother Saito Mayu, who's braced to tackle the world. We follow her small winery in Koshu, Yamanashi Prefecture from summer to winter. Discover why its wine is taking the world by storm.