In this episode, we'll be talking about kamo-nabe duck hot pot. We'll be making Rika's unique take on this dish, which is more like a multi-course meal than a standard hot pot. By cooking tofu, duck, vegetables, and other ingredients in the same pot, you can enjoy the flavors of all of the ingredients to your heart's content. As an appetizer, we'll be making a tomato and cucumber salad that uses a tomato peel as a bowl, and we'll also be making a refreshing pickled turnip side dish with a hint of yuzu.

In this episode, we'll be visiting Chiba. Its location on the Pacific coast gives it a temperate climate perfect for farming and fishing, making it a great place to find delicious foods. Our host Yu Hayami will be visiting the town of Isumi, located in southern Chiba, to show us the joys of the town through the local people. We'll also be meeting a local chef who will show us a local type of futomaki sushi, a popular food for special occasions in the area. The variety of different traditional rolling techniques on display has earned this local dish a lot of attention in recent years. By using local ingredients, we'll see how to make a futomaki sushi roll full of Chiba flavor.