Through the Kitchen Window

Sisters 69-year-old Akemi and 67-year-old Satsuki have embraced "shojin ryori," a kind of vegetarian cuisine practiced by Buddhist priests. What might seem a strict diet has evolved into a project of passion. The sisters have spent 2 decades cooking up a wide repertoire of delicious recipes, which they now share at cooking classes. This program follows preparations for one lesson, and how, through "shojin ryori," they've come to deepen their understanding of themselves and the world around them.

Akio Okamura (75) is a man who lives by the sea in the quaint town of Matsuzaki. He's master builder of the Okamura Marine Craft, known throughout the country for the boats it builds and repairs. Outside of work, his passion is cooking for others - from spiny lobsters and crabs he catches himself, to sardines marinaded in his own secret sauce. We follow Akio as he generously shares food with those around him, both employees and neighbors, young and old.

The town of Monzenmachi in Ishikawa Prefecture is surrounded by both the sea and mountains. Here, Sayaka Mori (38) has decided to open a guesthouse limited to one group per night. Although she originally hated cooking, through learning from local teachers, she cooks dishes with ingredients she sources herself and shares the rich local food culture with her guests. This time, she prepares a special seaweed roll, made with seaweed that can only be harvested during a ten-day window.

Something is always cooking in 92-year-old Misao Kuwata's kitchen. Every week she prepares 600 Sasa-mochi, a sweet steamed rice cake wrapped in bamboo leaves that is much-loved by locals. Drawing on the nature and traditions of Aomori Prefecture, where she lives, she adds a little of her own creativity to make delicious treats, and shares them with those around her. As we follow her hard work and careful methods, we discover Misao's secret to living a life full of happiness and inspiration.

Jiyu Gakuen is a unique school in the Tokyo suburbs that emphasizes "learning from daily life." Every day, the middle or high school students have to prepare the school lunch themselves. This time, 20 students in the girls' division are tasked with making 280 meals within 2 hours. A leader is chosen, who must devise a cooking schedule as well as instruct the others. With the aim of serving delicious food, the students face hard work and challenges together, gaining valuable lessons in life.

Lake Biwa is the largest body of fresh water in Japan. There's a town, Harie in Shiga Prefecture, on its northwestern shore, with a constant sound of water. Canals run throughout the town, as if to surround each house. Flowing there is all natural water that wells from underground. To make efficient use of this precious water, local people have created a type of kitchen, Kabata, that's unique to this area. Inside of this kitchen, the beautiful water flows from a well. This water has been supporting people's lives for 300 years. We'll visit some families in Harie, and see how these people have been creating the circle of life.

Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.

Hayama, a seaside resort to the west of Tokyo, is known for its high-quality vegetables and beef ... but not its seafood. But it wasn't always this way. Hatakeyama Akira, born and raised in the town, is determined to restore the place of her childhood memories. As the only fisherwoman in the port, she is working to revive the fishing industry, establishing a direct sales shop and her own kitchen. Her goal -- to bring Hayama's rich seafood culture back to local dining tables.

Deep in the countryside is the peaceful area of Maru-bashira in Iga in southern-central Japan. This tiny village of only about 650 people has long been known for a type of pottery called Iga ware. Even today, several potteries continue this craft. Fukumori Michiho is one of them carrying on the tradition. For over 400 years, her family's pottery has been firing its kilns. Michiho pours her heart and soul into making earthenware pots called "donabe." Her hope is that modern generations will come to appreciate this time-honored cookware. Creating her very own "donabe" recipes, she wants to see these traditional pots once again become a familiar sight in kitchens across Japan.

The clear waters of the Akigawa River course through a verdant gorge, just 90 minutes west of Tokyo. They are home to a treasured fish that has been enjoyed for centuries -- the Ayu or Sweetfish. We meet 2 men who cherish this fish, in season briefly from early summer to early autumn. One has devoted his life to protecting its pure waters. The other saves its viscera to prepare a fermented delicacy. Their kitchens are full of gratitude for this life born and protected in the Akigawa River.