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.*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Hijiki, Kanpyo, Ume, Salmon, Buri, Kamaboko