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Inoue Masae makes koji, an essential fermented ingredient in Japanese cuisine. Her methods, and her quaint shop, have barely changed in generations.

The Sakura shrimp is a rare delicacy caught at just one port in Japan. The locals want to ensure it can be enjoyed for years to come.

Care worker Kodama Takehiro runs a Saturday-only cafe with just one meal on the menu, bringing people from all walks of life together.

An indigo dyer in Japan's Tokoname City blends her craft with the local sake, pottery and culinary traditions to unite the community.