In this two-part episode, host Yu Hayami visits the Tango region of Kyoto Prefecture, known as the "back room of Kyoto" and home to many developments in Japanese cuisine over the years. This region has long enjoyed incredible natural beauty and bounty from both land and sea, such as Amanohashidate - considered one of Japan's three most beautiful views - as well as outstanding foods like premium "taiza-gani" snow crab, and Tango's unparalleled koshihikari rice. In the first half of Yu's visit, viewers learn about barazushi, a local variety of sushi that is a natural fit for a region that has flourished as a grower of rice. She meets with chef Osamu Maekawa, who has worked to share barazushi with the rest of Japan, and he shows a recipe that anyone can try at home.
