Setsuko Mizuno is the owner of a cookware shop in Nagoya City, Aichi Prefecture, in central Japan. For 30 long years, she has cooked lunch for her staff 5 times a week, and she decides what to cook after she checks what's in her fridge. She tests out all the cooking utensils by using them to cook the staff lunch, before they are sold at the shop. In another segment, we go to Muroto City, Kochi Prefecture in southwest Japan to visit a factory that produces quality charcoal called "binchotan".

Service members of the Japan Ground Self-Defense Force's Toyokawa Camp in Aichi Prefecture, west of Tokyo, hold a cooking contest. 5 units cook up 50 servings each, and are judged based on taste, presentation, hygiene and cooking time. This may sound strange, but cooking is an important job of theirs as they hold cookouts in times of disasters. In another segment, we visit an apprentice bag-maker working in Tokyo. His master ordered him to cook staff meal for lunch after seeing his poor eating habits.