Over the past few years, Japanese whisky has developed a global reputation. Popular whiskies have seen a steep increase in prices. Some bottles now sell at auction for sums that could rival vintage wines and rare works of art. Buyers with discerning tastes and thick pocket books can often be found searching through secondary market shops hoping to swipe up rare or trending whiskies for both local and foreign clientele. The major distilleries aren't the only ones who are making a name for themselves. Hoping to capitalize on Japan's new-found whisky fame, smaller craft distilleries are also popping up across the country. One maker even scoured the country until it found an ideal place to make its whisky - a region in the north of Japan that has a climate very similar to Scotland's Isle of Islay.

Originally created for those with allergies or as a solution to international food shortages, alternative foods are now starting to gain in popularity in Japan. Rice and soy, the staple food in Japan, are now being used in creative ways to revolutionize the kitchen. One maker has succeeded in developing Rice Gelee, a gluten alternative that gives a nice chewy texture to its bread and sweets. Another company has come up with a meat substitute made from soybeans that can not only create chicken, pork, and beef alternatives, they are now working on creating cheese and even a sea urchin alternative for use in sushi. This episode features food makers who are using common ingredients to make creative food alternatives here in Japan.