Somen: these traditional Japanese noodles are amazingly thin and white. Japan has many noodles, like soba, udon and ramen, but the saga of somen goes back some 1,200 years. We visit Miwa, Nara Prefecture to see how traditional techniques are used to stretch somen again and again over a two-day period to achieve millimeter thinness. We also see how somen works in recipes from curry to Okinawan to even Italian with cheese and tomato sauce. Slurp into the history of somen! (Reporter: Saskia Thoelen)

Yomogi speckles the fields and roadside greenery of the spring season. Used in various dishes, from savory to sweet, the plant is also used to produce a substance called moxa for healing methods that date back over 1,000 years. The "queen of the herbs" is even mentioned in classical poetry. With health benefits thought to promote longevity, it's played a key role in Okinawan tradition. Dig in to discover more about this overlooked weed! 
(Reporter: GOW)