FINAL: Sachie meets some Japanese artisans keeping old traditions alive, before heading back to her kitchen to make clams with saké and green tea cheesecake.
Sachie travels to Nagano, the home of the world’s leading manufacturer of miso. Back in her kitchen it's three ways with miso paste - grilled eggplant, pork katsu with miso sauce, and a miso walnut brownie.
Sachie journeys to a salmon hatchery and then to a salmon farm in the beautiful, Marlborough Sounds.
Sachie visits Kyoto. First stop is the famed Nishiki vegetable market in search of the amazing array of vegetable pickles on offer, then on to a local Michelin star restaurant.
(AO) This week former presenter Glen Osborne invites Howie to his home turf to hunt the upper reaches of impressive Waitōtara Valley.
(AO) This week Howie searches for the highly elusive mountain goat and Delmar takes us on a journey through the local landscape where bears and other dangerous critters lurk at every turn.
Soy sauce is one of the main condiments in Japanese cooking so Sachie journeys to Chiba, the home of Yamasa Soy Sauce to see how it’s made.
Sachie and her family go foraging for bamboo shoots and other special vegetables for a Japanese style barbecue. She prepares seasonal vegetables and sesame dressing; beef and soy vege wraps; and yakitori skewers.
Sonia & Pio are off to gather kai for Coco's Cantina. Opened in 2009, Coco's has gained a reputation for serving up some of the best seasonal food in the Auckland region. (FINAL)