We go to Toyama Prefecture, central Japan to visit a factory that makes fishcake called "kamaboko." Although "kamaboko" is eaten all across Japan, those made here are especially decorative, as the local culture is to give them to guests who come to weddings and other celebratory occasions. Fresh fish is ground down to paste at 5 in the morning, and the product is shipped out in the evening. As the workers start so early, lunchtime comes at around 8. We look at the bento lunches of the fishcake makers.

We visit an ironworks situated in Yamagata Prefecture, northern Japan. At the factory, there is a monthly lunch day wherein the staff take turns cooking soups from other countries. The task wouldn't be that difficult if they were allowed to use a recipe and have access to the right ingredients, but since the aim of this lunch tradition is to train the workers' ability to use their imagination to make things, the staff do just that, improvising as they go along.