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- Season 1 2010-02-02
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Season 15 Episode
- Season 12 Kyoto: Tango Chirimen
- Season 12 Tsu: A Path to the Heart
- Season 12 Tsushima: Slow Living on a Frontline Island
- Season 12 Moji: Gateway to the World
- Season 12 Frozen Beauty at Dawn and Dusk: Hokkaido in Midwinter
- Season 12 Poetic Beauty of Wintry Kussharo
- Season 12 Otaru: Herring and Glassware; Keeping Alive Otaru's Tradition
- Season 12 Eye on Nagoya: A City's Identity through Architecture
- Season 12 Yamatokoriyama: Water Brimming with Goldfish
- Season 12 Minami Shinshu: A Solo Alps Journey
- Season 12 Rainy Nights, Summer Mysteries
- Season 12 Go Deep! Underwater Paradise
- Season 12 Toba Islands: Life and Love in a Traditional Community
- Season 12 Cultivating a Taste for Summer Vegetables
- Season 12 The Trail to Chiyanoki: Mountain Biking Revives Village
- Season 12 Lifting the Spirit through Architecture Nikko Okinawa Osaka
- Season 12 Summer Festivals to Celebrate Around Japan
- Season 12 Ishinomaki: A Decade On - Remembering and Moving Ahead
- Season 12 Ascending the Sacred Peaks
- Season 12 An Ode to Live Music
- Season 12 Creative Solutions Spark Rural Revival
- Season 12 Legacies of Samurai Culture
- Season 12 Hokkaido: Catching the Northern Lights
- Season 12 Oki, Iki, Tsushima: Frontline Islands in the Stream
- Season 12 Shinto Rituals: Linking Communities and Deities
- Season 12 Northern Alps for All Seasons
- Season 12 Rising from the Ruins
- Season 12 Michinoku the Legend of Gold
- Season 12 Kasama: A Pottery Community in Evolution
Journeys in Japan - Season 12 Episode 14 Cultivating a Taste for Summer Vegetables
9.00 28 minutes Because Japan's landmass extends north-south through a number of different climatic zones, farmers can cultivate a wide variety of different produce, reflecting the local environment and conditions. On this episode of Journeys in Japan, we look back at episodes from past years celebrating the variety of summer vegetables that are grown around the country. We follow our reporters as they visit farms in 3 parts of Japan. We find Renkon (lotus root) being cultivated in the fertile soil and abundant water of Ibaraki Prefecture. We discover how Rakkyo (a kind of shallot) is grown in the sand dunes of Tottori Prefecture. And we introduce Kanpyo, a preserved food produced in Tochigi Prefecture, which has been part of the Japanese diet for over 300 years.
