Our saba journey begins at Tokyo's Toyosu Market. We then visit Kyoto Prefecture for some festival food that remains a key part of local tradition before heading to Obama, Fukui Prefecture, at the other end of the Saba Kaido, a historic trade route. Regional synergy continues to this day, with sake lees from Kyoto playing a key role in aquaculture at Wakasa Port. Also discover the expanding world of canned saba, and cook outside with our reporter, Michael, using organic veggies from his farm. (Reporter: Michael Keida)

Kaki, or Japanese persimmons, represent fall in Japan. Introduced to Europe in around the 16th century, the fruit is referred to by its Japanese name around the world. Around 60 varieties of nutritious kaki can be found across Japan, with differing flavors and shapes. Visit Wakayama Prefecture to taste local kaki dishes, then head to a village deep in the mountains where curtains of dried kaki hang. Discover a New Year's tradition involving the fruit, and more about kaki's deep roots in Japanese culture. (Reporter: Janni Olsson)