Kyoto's cuisine is marked by an interplay between ingredients and seasonality. The city long served as Japan's capital, during which time it developed a unique culinary culture that lives on to this day. That culture includes dining on hamo, a kind of eel, at open-air, riverside restaurants, and feasting on fine vegetables that evolved thanks to Kyoto's distinct terroir. Kyoto's colorful, elaborate cuisine is the basis of fine Japanese cooking. Discover what makes Kyoto so delicious: so "oishii."

Our focus today is fugu, or pufferfish. As one of Japan's great winter delicacies, it is eaten as nearly-transparent slices of sashimi, or in umami-packed hot pots. Even in seafood-loving Japan, fugu is a special treat that is among the most expensive fish. It's also known for containing lethal amounts of poison, requiring chefs to obtain a special license in order to prepare it. Dive in to learn more about the various methods devised to provide quality flavor while also ensuring safety. (Reporter: Kyle Card)