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.

Honey -- the world's oldest sweetener. Japan being home to both the Western honey bee and the native honey bee makes for numerous honey varieties. Concerned about the decline in global bee populations, urbanites take on rooftop beekeeping in Japan's capital. Also visit beekeeping sites responsible for precious honey varieties that are increasingly at risk. Fly around and discover infinite flavors born of differing environments and flower varieties. (Reporter: Kailene Falls)