In Japan, where the four seasons of spring, summer, fall, and winter are well defined, people have long cherished the "seasonal" ingredients that are at their most delicious in each season. In addition, we savor subtle seasonal changes, such as the "first" and the "last" of the season. Japanese people also decorate their food with seasonal flowers and leaves, and enjoy the changes of the four seasons and the beauty of nature by using dishes and furnishings appropriate to the season. In wagashi (Japanese confectionery), the four seasons are represented by cherry blossoms and rape blossoms in spring, morning glories and Tanabata in summer, autumn leaves and chestnuts in fall, and cold camellias and daffodils in winter, and the vivid colors and shapes of the sweets signal the arrival of the seasons. Japan has a culture of enjoying and appreciating the seasons not only with the sense of taste but also with the sense of sight.

Focusing on “seasons” as a part of Japanese food culture, the program explains how seasonal ingredients and seasonal flavors are reflected in Japanese cuisine.