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.

This month, Japan will host the G20 Summit in Osaka. The country's 3rd largest city has a reputation for its shrewd merchants and wacky comedians, but just east of the city you will find the manufacturing town of Higashi Osaka. Known for both quality and innovation, the area's 6,000 small factories are mostly independently owned. One maker there has developed a unique faucet nozzle which can reduce water usage by 95%. Another company has made a business out of connecting other businesses in the area to help facilitate further innovation and better service. This episode will show you why Higashi Osaka is one of Japan's most exciting and innovative manufacturing areas.