On this edition of "journeys in japan," our reporter JJ visits Kawazu and Shimoda, in Shizuoka Prefecture, in pursuit of typical Japanese spring delicacies. The popular tourist destination is about three hours from Tokyo. First, JJ tries his hand at fly-fishing on the Kawazu River. He's after amago, which is in season. His next stop is a wasabi farm. Grated wasabi is typically served with sashimi and other dishes. But JJ gets to experience new ways of eating grated wasabi, as well as its leaves. He then moves on to a bamboo forest, where he looks for takenoko bamboo shoots just poking out of the ground. Bamboo shoots, with their distinctive texture and slightly sweet flavor, are considered a seasonal delicacy and make their way into a variety of dishes. Nature and food lovers will enjoy this show! Kawazu River access: From Kawazu Station on the Izu Kyuko line, it's a short walk to the river. Purchase a day-permit for 1,000 yen-proceeds go to conserving fish habitats. For more information on prime fishing points and places where permits can be purchased-indicated by fish-shaped icons-visit the website below. Amago season: from March 1 to October 31. Ayu (sweet fish) season: from first week of June to December 31. A word on amago dining: While there are over 50 places to stay near the Kawazu River, none serves amago on a regular basis. JJ stayed at an inn that serves amago seasonally-and only when the owner is able to catch the fish! Wasabi farm access: From Kawazu Station, head toward the mountains on National Route 414 where you will find several shops selling hon-wasabi (fresh wasabi), as well as wasabi leaves chopped and mixed with sake lees. Fresh wasabi is nothing like what is sold in tubes or powder form (which may contain no hon-wasabi at all!). Hon-wasabi is both pungent and sweet. Bamboo shoot digging: The season for takenoko bamboo shoots is generally from April to mid-May. In the fall, shihochiku bamboo, a slender shoot can be harvest