In Trails to Oishii Tokyo, reporters from around the world discover Japan's best ingredients. This time, Japan's environmentally friendly, sustainable fishing methods. From single-line lures to giant fixed nets to nets thrown into rivers to catch freshwater fish, these methods help to preserve Japan's seafood, the pillar of its culinary culture.

*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Aji, Buri, Hotaru-ika, Ayu, Anago

Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It's available in a variety of shapes, like red-and-white half circles and donut-like cylinders. One form, an alternative to crab meat called "surimi," is especially popular abroad. Packed with protein, it works well in practically any type of cooking. We visit the famous production area of Odawara and learn about the artistry that goes into its distinctive springy texture.