Through the Kitchen Window

Suzuki Kinue knows a thing or two about making delicious bento boxed meals. She's been operating a tiny store in Tokyo's trendy Jiyugaoka neighborhood for more than a quarter of a century. It's only open twice a month these days, but that doesn't stop the locals from coming for her famous home-style cooking, perfected over generations and lovingly preserved in eight handwritten recipe books. Ask a customer to describe her steamed rice, and we bet you'll be joining the queue too.

Much of Japan's renowned Uji tea is produced in Minamiyamashiro, the last remaining village in Kyoto Prefecture. Headed by women for the past three generations, the Nakanishi family has been harvesting tea in this remote mountain area for over 130 years. Today, even at the age of 90, Nakanishi Sachiko tends to the farm daily. Together with her daughter Chikayo, she finds time to make wonderful meals utilizing local produce.

The people of Tokunoshima live long, and well. But one woman on the small Japanese island stands out. At the sprightly age of 93, Mizumoto Mieko's passion for cooking local specialties shines brighter than ever. Many of the dishes at her cozy restaurant are served on banana leaves, and they're filled with fresh ingredients that she insists on sourcing herself. Mieko is a force of nature, but she's happiest when relaxing at the dining table with her large family spanning a whole four generations.

Minamiaizu Town, Fukushima Prefecture. Here, Akutsu Yasuko runs a fish shop renowned for its "marinated herring with sansho Japanese pepper" dish. Starting in late July, her rural town holds a festival with an 800-year history. Locals and those who have moved away reunite for this summer celebration. A festival staple is marinated herring. Join us as we visit Yasuko's kitchen, where she has lovingly and meticulously prepared this dish for eager festival-goers.

In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're enveloped by the refreshing aroma of ume plums. Sachiko has dedicated much of her life to making umeboshi pickled plums, a traditional Japanese food. She even calls herself "Granny umeboshi." Her umeboshi are large, very sour and quite invigorating. Come visit her kitchen, and explore what has motivated her to keep making umeboshi for more than half a century.

Rie left Tokyo to get married in a rural village. Running a chestnut farm and welcoming people with her unique cooking, her life changed drastically.

Honda Sueyasu has spent a lifetime thatching roofs and making sure a delicious taro thrives in his community. The eternally jovial 96-year-old is now passing on those passions to the next generation.