A man who runs a restaurant with his wife in Japan applied for the chef position of the Japanese Antarctic Research Expedition. It's a role that involves careful planning, as he must order just the right amount of food for the expedition to get through the 16-month stint in Antarctica; no additional food can be shipped there, and it is the rule for an expedition to leave none of their food behind. Tune in to see how the chef at the southernmost place on the planet gets to work in the kitchen.

Bjorn Heiberg is a Canadian man who runs a popular shop in Osaka Prefecture, Japan that sells Japanese kitchen knives. Mr. Heiberg's success is owed to how he runs his business: with heart and passion. Instead of just forcing craftsmen to sell knives for cheap, he invites them to do in-store demonstrations to give customers a thorough understanding of how the knives sold at his store are special and worth the money. And at lunchtime, Mr. Heiberg reveals a unique way of eating natto fermented soybeans!