Seasoning the Seasons

Kyoto is a city of countless temples and historical buildings. Kiyomizu-dera Temple sits halfway up a 240-meter hill on the eastern side of the city. The temple has been dedicated to a statue of an eleven-faced, thousand-armed Kannon. The thousand arms are said to be able to save all the people in the world. This is the story of how Kiyomizu-dera Temple has helped people, regardless of their status and affiliations, overcome their suffering and sadness since 1,200 years ago, and how people still find solace in the temple today.

One of the leading flower producing areas in Japan is on the Boso Peninsula in Chiba Prefecture, located next to Tokyo. Thanks to the warm Black Current from the south, the climate here is warm, and is suitable for growing flowers. In the old days, women cultivated the mountains and began growing flowers, while praying for the safety of men fishing at sea. In this episode, we visit the Boso Peninsula in its most beautiful season, where we will see flowers and meet the locals.

Ibaraki Prefecture's coastline extends about 200 kilometers along the Pacific. Warm and cold currents meet off the shoreline, creating fertile fishing grounds. Many fish types are landed year-round at the ports. But anko, or monkfish, is a special delicacy in winter-both its fatty meat and liver. In Kitaibaraki, our traveler David Wells samples dobujiru, a hot pot using anko, which was originally devised by fishermen. David discovers that dried sweet potato making is in full swing in the coastal area of central Ibaraki, where the dry wind and sunshine sweeten up the produce. Leaving the sea behind, David follows a river inland to Lake Hinuma, a brackish salt water marsh. The shijimi, or Japanese basket clam, caught in Hinuma in winter is prized for its rich flavor and plump meat. David Wells, a Japanese cuisine chef, delights in the winter delicacies, nature and a simple way of life in Ibaraki.

The Tsugaru Strait is a rough sea between the Japanese island of Honshu and Hokkaido to the north. At its narrowest point, it is just 18.7km across. The other side is far yet near, near yet far. For many years, people have travelled across the waters. This is the story of people who live life to the full either side of the Tsugaru Strait.

The spa town of Yufuin in Oita Prefecture on the island of Kyushu is one of Japan's most well-known hot spring resorts. However, long ago, the town had no tourist industry. The quietness of the town is still its biggest asset. Locals have planted trees along the Yufuin's avenues to provide more greenery and have worked continuously to preserve the town's scenic beauty. The town attracts around 4 million visitors per year. Today, an increasing number of foreign tourists, mainly from Southeast Asian countries, visit the town. With its relaxing spa waters and welcoming locals, this is the story of the spa town of Yufuin.

The Southern Alps are located in the middle of the Japanese archipelago. Mountain ranges peaking at an altitude of 3,000 meters continue for over 120 kilometers, which encompass the 3 prefectures; Yamanashi, Nagano and Shizuoka. The Southern Alps originated 40 million years ago and 100,000 climbers visit the mountains every year. Climbing the Southern Alps is best enjoyed over the course of a few days, while staying at mountain huts.

Tokachi in Hokkaido is home to Japan's largest field and the fields in the district account for more than 10% of Japan's field area. Farmers here have to deal with a harsh winter, with farming only possible for around half of the year. During the short farming season, farmers produce crops including wheat, soybeans and potatoes. 130 years ago, a pioneer with a hoe in his hand arrived here and opened up this northern land. The spirit of the early pioneers continues to harness the riches of the land.

A city where the lights never go out. Shinjuku in Tokyo is a big city, full of everything from business to entertainment. More than 3.5 million people use Shinjuku Station every day. Standing close to the city is the Hanazono Shrine, which has watched over the lust and greed of the people for 350 years. This neighborhood has embraced countless ways of life. Welcome to a district with great depth

Japanese people have a long history of eating tofu, a filling food that always goes well with a drink. It is made simply by grinding and cooking soybeans, before extracting and solidifying the soymilk. In the mountains, unique varieties of tofu emerged as a result of efforts to avoid wasting the precious beans. In an area of heavy winter snowfall, tofu plays an important part in an annual religious ceremony. We explore the secrets of tofu from across the islands of Japan.