The historic city of Kamakura is one of the most popular tourist spots in Japan, thanks to its numerous temples and shrines. Surrounded on three sides by hills and on the fourth side by the sea, Kamakura is a sanctuary blessed with a rich natural environment. Thanks to the mild climate, the city is also known for the high quality produce grown by the local farmers. Every day, a wide variety of vegetables are on sale in the Kamakura Farmers' Market, which was set up almost 90 years ago. David Wells is a chef who lives and works in Japan, preparing Japanese cuisine. On this episode of Journeys in Japan, David visits the Kamakura Farmers' Market, meets the farmers and talks with the chefs who like to use the superb local ingredients. He learns that Kamakura is more than just a tourist attraction - it is a place where the local people enjoy a rich quality of life.

Azumino, in Nagano Prefecture, is known for its beautiful tranquil landscapes, which were praised by the writer Yasunari Kawabata, who won the Nobel Prize for literature. The Hotaka area, at the foot of the Northern Alps range of mountains, has peaceful paddy fields that stretch to the horizon. Alongside the roads, you can find statues of folk deities known as Dosojin. On this episode of Journeys in Japan, Chef David Wells visits Azumino at the height of spring. He explores the area by bicycle. He meets people who are living there and farming in harmony with nature. And he discovers ancient beliefs that still connect the local people with this rich landscape.

Japan has been the land of paper since ancient times. The country developed a unique culture of using washi (lit. Japanese paper) for diverse purposes. Echizen washi, traditionally produced in Echizen City, Fukui Prefecture, has especially been chosen for imperial ceremonies and for securities, diplomas, certificates and other important documents. The Goka district of Echizen is home to papermakers renowned for its high-quality handmade washi. The area is the only place in Japan where a deity of paper is worshipped. David Wells, a chef of Japanese cuisine, visits the district where washi is very much a part of people's lives, and discovers a deep world.

During several hundred years of national self-isolation, Nagasaki served as Japan's only window to the world. Many foreign cultures flowed into this port town, nurturing the development of cuisine found nowhere else. Behind each and every dish born in Nagasaki, there's a story. David gets to hear these tales from people who take pride in keeping Nagasaki's unique culinary traditions alive.

Ibaraki Prefecture's coastline extends about 200 kilometers along the Pacific. Warm and cold currents meet off the shoreline, creating fertile fishing grounds. Many fish types are landed year-round at the ports. But anko, or monkfish, is a special delicacy in winter-both its fatty meat and liver. In Kitaibaraki, our traveler David Wells samples dobujiru, a hot pot using anko, which was originally devised by fishermen. David discovers that dried sweet potato making is in full swing in the coastal area of central Ibaraki, where the dry wind and sunshine sweeten up the produce. Leaving the sea behind, David follows a river inland to Lake Hinuma, a brackish salt water marsh. The shijimi, or Japanese basket clam, caught in Hinuma in winter is prized for its rich flavor and plump meat. David Wells, a Japanese cuisine chef, delights in the winter delicacies, nature and a simple way of life in Ibaraki.

Fukuoka is the largest city in southern Japan, and the political and economic hub for all of Kyushu. For more than a thousand years, Fukuoka has had strong links with the Asian mainland, through the port of Hakata. The city is also famous for its rich culinary culture, especially its yatai (street stalls). Each night about 100 of these yatai are set up in three parts of the city. Not only do they serve good, tasty food, they offer a fun, relaxing environment for customers. They are very popular, attracting people from all around Japan and from abroad. On this edition of Journeys in Japan, chef David Wells explores the area around Fukuoka City to discover the local flavors. He also meets with people with a deep knowledge of the region's food culture and history.

The distinctive style of pottery known as Oribe ware made its appearance in Japan towards the end of the 16th century. With its uneven, misshapen appearance, bold colors and eccentric designs, it was an astonishing new style - and one that still seems modern and appealing today. The origins of this pottery are attributed to the samurai warlord Furuta Oribe. Born at a time when Japan was riven by civil war, he became a leading tea master and aesthete. On this edition of Journeys in Japan, David Wells travels to Kyoto, Gifu and Osaka, tracing the lifeline of Furuta Oribe to discover the roots of Oribe ware.

Yuzu is a variety of citrus fruit that has long been prized for its superb aroma. A winter specialty, it is an essential ingredient in Japanese cuisine. The Chugei district, in the east of Kochi Prefecture, produces more yuzu than anywhere else in Japan. This area used to depend on timber - it was the most important source of lumber in western Japan. But the forestry industry declined after World War II, so people in Chugei turned to cultivating yuzu trees instead. On this edition of Journeys in Japan, David Wells visits the area to discover the magic of yuzu. He meets the local people who grow the fruit, and explores the villages where this special citrus is an essential part of people's daily lives.

Ibaraki Prefecture, which stretches along the Pacific Ocean, is known for its diverse nature. Along with the sea, expansive plains, forests and lakes have made Ibaraki a leading agricultural and fishery producer in Japan -- feeding its people, and Tokyo residents. On this trip, Japanese chef David Wells, originally from the United States, tastes his way through the area, enjoying the flavors of fall and winter. The highlights? Hitachi Aki Soba noodles in the prefecture's north, Hoshi-imo dried sweet potato on the coast, and Kan-shijimi clams in Lake Hinuma.