Seasoning the Seasons

The Sea of Okhotsk lines the coast of Hokkaido Prefecture, the northernmost main island of Japan. Once again, the season of drift ice has arrived. The ice has traveled 1,000 kilometers from the northern seas to get here. Local temperatures in winter drop to 20 degrees Celsius below zero. Phytoplankton thrive within the drift ice, attracting a variety of creatures in search of sources of life. In this episode, we take a look at stories of people living with drift ice on the coast of the Sea of Okhotsk.

In Japan, the word for sourness is suppai. Since ancient times, people in Japan have preserved foods through fermentation. Sour Japanese tastes include vinegar, pickled plums and yuzu, a citrus fruit. Sour Japanese foods are often tied to culture and tradition. In one example, we see how, in Okinawa Prefecture, the juice of the shikwasa, another citrus fruit, is used to wash traditional bashofu cloth.

The Aizu region is at the west of Fukushima Prefecture. Located in the southwest of this region is an area called Okuaizu. In some winters the snowfall has reached 4 meters in this remote area north of Tokyo. The warmth of people touches hearts, especially in winter. Seasoning the Seasons welcomes you to Okuaizu.

A famous pilgrimage in Shikoku requires a journey through 88 sacred sites. The route is linked to Kukai, a monk who traveled through the region in the first half of the 9th century. Pilgrims walking the route in spring are greeted by an incredible show of flowers. This is the story of Shikoku's spring pilgrimages.

Kyoto is known for its temples and shrines, but in this episode we feature the story of water that saturates everyday life in Japan's ancient capital. Water has had a deep relationship with Kyoto's traditions cultivated over its long history, as well as its development in modern times. We take a tour of Kyoto where water from a canal and from underground quenches the lives of locals.