Check out the Silkie chicken, once considered part of the recipe for longevity. It lays only about one egg a week, which can sell for the high price of 6 dollars a pop. Our Swedish reporter Janni visits a poultry farm in Tokyo to see how they're raised, and their feed that contains 16 ingredients including herbs and seaweed. She also tries some fresh Silkie eggs for the first time. Feast your eyes on French and Chinese dishes using the chicken's nutritious black meat. (Reporter: Janni Olsson)

Today we focus on Furikake, rice's best friend. Invented by a pharmacist a century ago, it was originally intended as a health food. Furikake is a mixture of dried ingredients like chopped seaweed, eggs and fish flakes. With an ever-increasing variety of flavors, it's even great on salad and pasta. Follow our American reporter Jason to a Furikake manufacturer, and try making some at home! He also chats with a Japanese resident of Cambodia working to promote the topping there. (Reporter: Jason Hancock)

Don't forget negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episode focuses on Senju negi, a variety passed down from the Edo period. In Tokyo, clay soil gives it a unique sweetness. Our reporter Kailene enjoys steamed negi on a farm, a hot pot eaten in winter featuring fatty tuna, and learns two sauce recipes for nearly any occasion. (Reporter: Kailene Falls)