- DIET, HEALTHY FOODS, EATING HABITS AND CUSTOMS IN JAPAN
- FOOD CULTURE IN JAPAN: HISTORY, MANGA, COOKING SHOWS, EATING CONTESTS AND PLASTIC FOOD
- FAVORITE JAPANESE DISHES, FLAVORS AND SNACKS: CURRY, MOCHI, UMAMI AND JELLYFISH ICE CREAM
- SUSHI: HISTORY, CHEFS, KNIVES AND KAITEN SUSHI
- SEAFOOD IN JAPAN: UNAGI, UNI, SQUID, OCTOPUS BALLS AND ANGLERFISH
- FUGU (BLOWFISH): POISON, ZOMBIES AND EATING AND FARMING IT
- JAPANESE BEEF, MEAT, EGGS AND DAIRY PRODUCTS
- KOBE BEEF, WAGYU AND EXPENSIVE BEEF IN JAPAN
- RICE IN JAPAN: HISTORY, KINDS OF RICE AND COOKING AND EATING RICE
- NOODLES IN JAPAN: SOBA, UDON, SOMEN, RAMEN AND CUP O NOODLES
- SOYBEANS, SOY SAUCE, NATTO, MISO AND TOFU IN JAPAN
- SEAWEED AND EDIBLE WILD PLANTS IN JAPAN AND MATSUTAKE AND SHIITAKE MUSHROOMS
- FRUITS AND VEGETABLES IN JAPAN: LOTUS ROOT, DAIKON, YUZU, PERSIMMONS AND WATERMELON
- RESTAURANTS AND FAST FOOD IN JAPAN: MICHELIN STARS, MCDONALD'S, BENTO BOXES AND PLASTIC FOOD
- FOOD SAFETY IN JAPAN: MISLABELED SWEETS, THE GYOZA SCARE AND DEADLY RAW BEEF
