After landing in Japan, Justine travels on the Shinkansen to Shizuoka, the home of Mt Fuji. She heads into the mountains where she whips up soba noodles.

Justine goes on a trip to check out a wasabi farm and then heads to the Shizuoka fish markets. She shares her recipes for Japanese pork stew, tuna tataki and creamed miso tofu with melon.

Justine learns the secrets of a perfect miso soup from Ippei Murakoshi, and visits the Ganyuudo wagashi shop in Hamamatsu. She makes a chicken katsu sandwich, Japanese mushroom and chicken stir-fry, and matcha panna cotta.

Justine pays a visit to a sake brewery, and makes bento boxes for children with Momo; Mitoshi shares shabu shabu secrets.

Sato puts a barbecue to work at the picturesque Lake Tanuki to demonstrate to Justine how to make his trout chan chanyaki.

Justine finds inspiration in a green tea ceremony, and prepares matcha crepes. Plus, Chef Toru cooks mwagyu in a green tea crust, and makes green tea eclairs.