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)

The sweet potato – a popular winter treat in Japan that varies in texture and sweetness. Individual characteristics determine how they're eaten, be it baked, dried or for dessert! Learn about a special type of soil using fossilized coral and a curing method for long-term preservation. Also, feast your eyes on everyday recipes and even French cuisine featuring the ingredient. (Reporter: Sarah Macdonald)

Today we focus on mochi rice cake, an indispensable part of Japanese New Year's celebrations. It's offered to the gods and eaten in traditional zoni soup as families pray for a healthy and safe new year. The ingredients found in zoni can differ greatly depending on the region and family. Learn about mochi's rich history and culture, and how families of years past used to prepare it. Also, feast your eyes on some of the hundreds of mochi recipes from Iwate Prefecture. (Reporter: Alexander W. Hunter)