Through the Kitchen Window

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.