Hokkaido Prefecture, Japan's large northern island, is known for its rich nature and great, Oishii food. Its expansive farmlands, about a quarter of Japan's total, yield fresh produce, while its bountiful seas are home to some of Japan's best seafood, including fish, marine plants and more. And don't forget dairy: Hokkaido is Japan's largest producer! Today, we showcase the best of our Hokkaido trails so far.

*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Corn, Potato, Salmon, Kombu, Cheese

This episode showcases Japan's long history of food preservation and the ingenious methods that have been developed over the centuries. Whether by employing salt, the open air, or a natural fermentation process, careful preservation has allowed for the enjoyment of seasonal delicacies all year round. Dive for hijiki seaweed, try your hand at creating Kamaboko, and feast your eyes on many other household favorites like umeboshi.

*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Hijiki, Kanpyo, Ume, Salmon, Buri, Kamaboko