Tsukemono, or Japanese pickles, have come a long way from being just a simple dish paired with rice. They're made using a variety of ingredients and seasonings from all regions of Japan. There was a time when Nukazuke, the most common type, was being prepared in nearly every household. Its mild aroma — a product of fermentation — always evokes a feeling of nostalgia. In recent years, tsukemono has gained traction as a health food. Learn quick and easy recipes and check out an interesting collaboration with Danish food preservation culture. (Reporter: Kyle Card)

Discover Nerimono, traditional ingredients made by processing ground fish meat. A product of age-old wisdom, the food allows large hauls from Japan's surrounding seas to be stored for long periods. Different production methods offer a variety of colors and flavors, making Nerimono the perfect addition to any festive menu. Learn more about the hassle-free ingredient's impact on home cooking, and enter the expanding world of a paste called surimi. (Reporter: Kailene Falls)