Butter in Japan is typically unfermented. This allows the characteristics of the raw milk it's produced from to shine through—but milk's flavor varies by climate. In Hokkaido Prefecture, Japan's largest production area for butter, watch cows produce milk in a stress-free environment and visit a large butter processing factory. Then, feast your eyes on a number of savory recipes, including inspiring ways to incorporate butter into traditional Japanese cuisine. (Reporter: Michael Keida)

More than just a longer shelf life, Japan's fermented foods offer enhanced flavor and nutrition. Unlock secrets to the culture's longevity, starting with koji mold cultivation that dates back 600 years. Get an inside look at how the foods are taking the world by storm as we join a miso workshop in Paris and view the largest sake brewery in the U.S. Introducing Japanese fermentation—the foundation of the island nation's renowned cuisine. (Reporter: Michael Keida)