Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea leaves pulverized into micron-sized powder and mixed into hot water to make tea. We visit Uji, Kyoto Prefecture, a place where matcha is traditionally cultivated and produced, and learn how matcha is used in the tea ceremony, which is considered to encapsulate the spirit of Japanese culture and hospitality. Finally, we see how its unique bitterness is used to create a variety of novel dishes.

This episode focuses on Kanpyo -- a white, stringy, and noodle-like food unique to Japan that is actually peeled and dried parts of a vegetable. Kanpyo-maki is a popular snack easily found in convenience stores. It is also used in place of string to keep foods in form. 90% of Kanpyo production takes place in Tochigi Prefecture, where one can witness exciting production methods, and taste various Kanpyo recipes from Japanese cuisine, sweets to French cuisine.

Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is so soft and easy-to-eat, you could eat an entire batch. In the autumn and winter seasons, a plentiful amount of mikan can be found in nearly every Japanese home. Learn more by visiting an orchard in Wakayama Prefecture, where mikan trees are seen lined up on steep hills.

Today we focus on yellowtail, known as Buri in Japanese. Favored in winter when it contains a higher fat content, the fish provides rich umami when grilled, simmered or eaten raw as sushi or sashimi. In western Japan, Buri has long been thought to bring good fortune and is an essential part of the New Year tradition. Visit a Toyama Bay port that is one of the most popular for Buri fishing, and explore Japan's unique Buri culture.

In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, Japan's environmentally friendly, sustainable fishing methods. From single-line lures to giant fixed nets to nets thrown into rivers to catch freshwater fish, these methods help to preserve Japan's seafood, the pillar of its culinary culture.

Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It's available in a variety of shapes, like red-and-white half circles and donut-like cylinders. One form, an alternative to crab meat called "surimi," is especially popular abroad. Packed with protein, it works well in practically any type of cooking. We visit the famous production area of Odawara and learn about the artistry that goes into its distinctive springy texture.

Azuki beans are often sweetened, simmered and used in Japanese sweets. Their red color is said to ward off evil, and they're key at celebrations too. We visit an area in Hyogo Prefecture known for growing high-quality Azuki, and learn how artisans in Kyoto Prefecture put their skills to work making beautiful sweets that incorporate the beans. Learn all about Azuki beans, grown, eaten and beloved for over 5,000 years in Japan. (Reporter: Saskia Thoelen)

This episode showcases Japan's long history of food preservation and the ingenious methods that have been developed over the centuries. Whether by employing salt, the open air, or a natural fermentation process, careful preservation has allowed for the enjoyment of seasonal delicacies all year round. Dive for hijiki seaweed, try your hand at creating Kamaboko, and feast your eyes on many other household favorites like umeboshi.

Fruit in Japan has evolved in the country's unique climate, shaping into perfect gems that are now recognized worldwide. Some are even referred to by their Japanese names, such as kaki and yuzu. Japanese peaches and pears are known for their impactful juiciness. In this special installment of Trails to Oishii Tokyo, revisit the hard work and ingenuity that goes into cultivating the fruits that have come to be prized the world over.

We focus on Sazae, or turban shell sea snails. Japan is no stranger to shellfish, but consumption of Sazae dates back millennia. Their appearance is distinguished by shells with jagged horns. Along with meat that packs a light sweetness and satisfying crunch, their slightly bitter innards are also favored. Sazae are commonly eaten as sashimi or grilled Tsuboyaki-style. They're rich in protein and vitamins and are a great source of taurine. Dive in to learn more about this peculiar sea snail.

Sakura—the beloved cherry blossoms that symbolize the coming of spring in Japan. More than just eye candy, the blossoms and leaves are also salted and consumed. Sakura farmers scramble up trees to collect the best ones before everything falls to the ground. Reporter Saskia lends a hand before visiting a 300-year-old sweets shop depicted in woodblock prints to find out more about the flower's culinary roots. She also meets an individual responsible for the popularization of sakura as a flavor.

Maitake are popular mushrooms packed with aroma and umami. Their uniquely firm texture is perfect for tempura and stir-fried dishes. The development of cultivation technology has taken the once elusive variety from the depths of the wild to local shops, all year round and at affordable prices. Visit a mountain farm outside Tokyo to see how they're grown using natural spring water, then feed your appetite at a French restaurant specializing in mushroom dishes.

In Japan, food has long symbolized prosperity, playing a key role in annual festivities. Mochi rice cakes bring fortune in the New Year while azuki red beans ward off evil spirits. Takenoko bamboo shoots grow quickly, symbolizing success, and candies handed out to children bless them with a healthy future. Tour the country with us on a recap of some of Japan's most important foods and the special meaning behind them.

Somen: these traditional Japanese noodles are amazingly thin and white. Japan has many noodles, like soba, udon and ramen, but the saga of somen goes back some 1,200 years. We visit Miwa, Nara Prefecture to see how traditional techniques are used to stretch somen again and again over a two-day period to achieve millimeter thinness. We also see how somen works in recipes from curry to Okinawan to even Italian with cheese and tomato sauce. Slurp into the history of somen!

Nodoguro, characterized by red scales and large eyes, is a fatty, umami-packed fish. Starting out on regional dinner tables, it achieved national fame along with the development of the internet and shipping technology. Its flavor had a lot to do with its success, as demand eventually bumped nodoguro up to high-end prices! Visit Hamada Fishing Port in Shimane Prefecture to learn nodoguro's importance on local industry, and feast your eyes on juicy dishes at Japanese and French restaurants in Tokyo.