A type of eggplant called mizunasu has traditionally been grown and enjoyed in western Japan. In this episode, we visit a family-run mizunasu farm in Osaka Prefecture that also makes pickles. The farmers explain that the water and soil of the area they farm on is just perfect for growing mizunasu, but since the eggplants lose freshness quickly, everything they do—from harvesting, sorting, pickling, to shipping—must be done swiftly. And that's why their lunch is always simple but yummy mizunasu dishes!

We visit the vocational school of a major house manufacturing company where new recruits spend a year comprehensively studying everything related to wooden house construction. The curriculum is hard and the training is rigorous, but the students are able to keep going thanks to the hearty, delicious lunches made from scratch by the head chef, who is an astonishing 86 years old! Join us for a delicious taste of the lunch that nurtures the next generation of house-making professionals in Japan.