Our focus this time is sesame. It's an indispensable part of Japanese cuisine, making the country a leading consumer. Whether used as-is, roasted, ground, or processed into oil, the Japanese have developed numerous ways to enjoy the savory aroma and texture of sesame seeds. They're also a key ingredient in Shojin Ryori, or vegetarian meals prepared for Buddhist monks. Discover the large role that tiny sesame seeds play. (Reporter: Dasha V)

In Japan, peanuts are often eaten as-is, without flavoring or processing. That's because consumers want to taste the peanuts' own sweet, aromatic flavor. This time, we visit Japan's largest peanut production area, Chiba Prefecture, and learn about a traditional, machine-free drying method that gets the most sweetness out of the peanuts. We also sample a variety of local peanut dishes, meet scientists who spend some 15 years perfecting each new variety, and even try peanut ramen! (Reporter: Jason Hancock)