Japanese eggplants vary in size, shape, flavor and more depending on the climate in which they're grown. In summer, peak season, many varieties line the shops. We visit Niigata Prefecture, Japan's largest eggplant consumer, to discover its unique eggplant culture. That culture includes special eggplant cooking methods and even eggplants salt-pickled in clay! Plus, we learn about the deep connections between eggplants and ancient Japanese customs.

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.

"Sauce." In Japan, this word refers to a rich, dark, bottled sauce sold in a number of varieties. Used on deep-fried foods like pork cutlets and Japanese croquettes, plus savory okonomiyaki pancakes, yakisoba noodles and more, this viscous sauce is an essential part of Japanese comfort cooking. But what is sauce made of? Even many Japanese people don't know! This time, we explore a sauce so essential, it's simply known as "sauce"!

Sato-imo, eaten in Japan for some 3,000 years, is a type of taro, a root vegetable that grows in the tropics of Asia. Coming into season in autumn, Sato-imo have been used in sacred rites and other traditional rituals since ages past, and deeply rooted in Japanese culture. We learn how their unique, sticky texture and al dente mouthfeel make them essential for Japanese cuisine. Join us as we take a bite into healthy, low-calorie Sato-imo.

Our focus this time is wasabi, the fiery root that is a pillar of Japanese foods like sushi and sashimi. Visit a traditional wasabi field in Shizuoka Prefecture recognized as one of the world's Globally Important Agricultural Heritage Systems, try futuristic wasabi dishes, and find out why you most likely need a new wasabi grater!

Our focus today is fugu, or pufferfish. As one of Japan's great winter delicacies, it is eaten as nearly-transparent slices of sashimi, or in umami-packed hot pots. Even in seafood-loving Japan, fugu is a special treat that is among the most expensive fish. It's also known for containing lethal amounts of poison, requiring chefs to obtain a special license in order to prepare it. Dive in to learn more about the various methods devised to provide quality flavor while also ensuring safety. (Reporter: Kyle Card)

Take a close look at unique herbs and spices, from the world-famous wasabi to the recently popular Sansho pepper. These small ingredients have played a massive role in the development of Japanese cuisine over the centuries, not only providing a punch of flavor but even disinfectant properties and health benefits. Join our reporters on a mouth-watering journey into the world of Japan's herbs and spices.

Along with renowned gourmet restaurants, Tokyo is also home to many food producers. Urban farms have grown traditional vegetables for centuries. Rooftop beekeeping is made possible by the beautiful flowers found in gardens and parks. The local fishing industry also thrives! This special episode introduces unsung heroes responsible for Tokyo specialties ranging from a world-renowned spice to unforgettable fish delicacies.

Soy sauce is key when it comes to the flavor of Japanese food. This time, we ask a specialist about the differences in color and flavor between sauces. We also see a soy sauce maker which prepares its sauce in wooden barrels used for over 100 years. In order to pass this disappearing method on, the maker started to produce its own barrels. Finally, we learn about a new type of sauce popular in France and virtually unknown in Japan. Join reporter Kyle from Canada as he dives deep into soy sauce.

Our focus today is Senbei, a traditional cracker typically made of rice or wheat. If you can press it and grill it, you can make Senbei! A variety of shapes and flavors can be found in all regions of Japan. Our reporter learns a classic grilling method from a Senbei master and all about the snack's evolution into a type used with soup and one that's practically a dessert!

Bean sprouts are harvested all year and have long been a favorite addition to a healthy diet. All they need is water to grow, so during a food shortage, harsh temperatures, or even after disasters like the Great East Japan Earthquake, bean sprouts are here to save the day. Our reporter, Kyle, visits a farm in Aomori Prefecture that cultivates 40-centimenter-long bean sprouts using hot spring water. Also, feast your eyes on local dishes featuring the produce.

Winter is hot pot season in Japan. A single pot of veggies and seafood boiled in soup is all you need to stay cozy and warm. This episode focuses on the seasonal delicacies used in some of the most beloved recipes. Visit a port in Aomori Prefecture to see how a fish is prepared on the snow, and join sumo wrestlers for a traditional breakfast at their stable. From poisonous fish to radishes that grow in tuna fertilizer, discover the many winter gifts from the sea and land.

Tsukemono, or Japanese pickles, have come a long way from being just a simple dish paired with rice. They're made using a variety of ingredients and seasonings from all regions of Japan. There was a time when Nukazuke, the most common type, was being prepared in nearly every household. Its mild aroma — a product of fermentation — always evokes a feeling of nostalgia. In recent years, tsukemono has gained traction as a health food. Learn quick and easy recipes and check out an interesting collaboration with Danish food preservation culture.

See brewers in action at a 300-year-old brewery, and sing along to a traditional tune that ensures a successful batch. Writer and "sake evangelist" Ota Kazuhiko, will then show you how to enjoy sake at home. He'll teach you about the beauty of sake cups, how to heat the drink and why all of that matters! We also hear from France about their own locally-produced sake and restaurant trends in Paris.

Affordable and voluminous, cabbage is the star of the Japanese dinner table. The all-purpose veggie is great raw or cooked, and you can't have deep-fried pork cutlets in Japan without a mountain of the stuff. Spring cabbage is particularly loved for its soft leaves. Try sushi with sweet, fresh cabbage at a local producer, and see how once discarded cabbages are used in sustainable aquaculture. Also try tasty Italian meals featuring the versatile veggie.

As an island nation, Japan has enjoyed a plethora of seafood since ancient times. In natural form, some may not look particularly appetizing, and some may even frighten you! But preparation and cooking methods have evolved over the centuries to transform these strange creatures that you may not have imagined were edible into tasty delights! Join us on a recap of some of our coolest seafood discoveries!

Eating sweet, refreshing watermelon is a popular way to combat the summer heat. In Japan, seasonal festivities wouldn't be quite the same without it. Appropriately named, watermelon consists of 90% water and is filled with nutrients that protect the body against heat fatigue. Visit a top production area where farmers are hard at work making the largest, sweetest watermelons possible. Also feast your eyes on colorful varieties and innovative dishes that make use of the rinds.

Horsehair crabs — the ones covered with tiny hairs. The high-end crustacean is loved for its sweet, delicate meat and rich and creamy innards, or kani miso. At one of the world's largest wholesale markets, an expert shows us what to look out for in terms of quality. Also join cage fishers in Hokkaido Prefecture during chilly morning hours. After the treasure hunt at the sea, taste the prized horsehair crab in local dishes, and venture back to Tokyo to see how it's used in international cuisine.

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.

Seri, in season from winter to spring, was a key source of nutrition during harsh winters when produce was scarce. It grows in cold, mineral-rich water, giving it a delectable crunch and aroma. Join our reporter in muddy, flooded paddies for a harvest experience and check out a local dish that took on an iconic role in post-earthquake recovery. Also visit TOKYO SKYTREE for Italian seri dishes that are truly inspiring.

Going beyond sushi, Japanese food of all kinds is loved across the globe, and its core ingredient, rice, is steadily taking the world by storm. Ever had onigiri in Paris? Try high-end ones made with Japanese rice or localized versions that use French ingredients. Also learn about rice flour's role across Europe as a gluten-free ingredient and a type of Japanese rice grown specifically for the international market.

Gin, the popular fragrant spirit made from juniper berries, is experiencing a global "craft" boom. Expert distilleries are popping up across Japan as well. In central Tokyo, taste botanical gin that pays homage to regional history. In Gifu Prefecture, quality water and lush seasonal crops make excellent gin. Also learn about a distillery that uses recycled cacao and beer products. This and more about Japan's cool gin scene.

Koya-tofu: a freeze-dried food made from tofu. It absorbs flavors like a sponge, making it ideal for a huge variety of dishes. We dive deep into this protein-packed superfood.

Fukinoto signals the coming of spring. Shaped like a lovely bouquet, the mountain veggie offers a stimulating bitterness that people wait all year to enjoy.

Tomatoes offer great umami—something that's key in Japanese cuisine. Japan is home to some 300 varieties where novel cultivation methods utilizing technology could change how we grow food.

World-famous edamame are soybeans harvested before maturity. They're great simply boiled and seasoned with salt, but check out some other ways to savor their sweet aroma and rich umami.

Kue is a large deep-sea fish that's quite elusive, but its superb flavor keeps people begging for more. Savor unique dishes and learn about efforts being taken to protect this luxurious fish.