Hamo, the pike conger with a fierce look, is deeply tied to Kyoto's food culture. Explore impressive bone-cutting techniques, local fishing methods, and mouth-watering regional dishes. (Reporter: Beru)

Peaches take the spotlight. From June to October, new varieties appear every two weeks, letting people enjoy them for months. Big, sweet, and juicy—discover the charm of Japan's finest peaches.

Reporter: Saskia Thoelen