At Home with Venetia in Kyoto

During her trip to Shodoshima, Kagawa Prefecture, Venetia visits a soy sauce maker that still uses tubs made from wood and learns of the microorganisms that are essential to soy sauce making. At a restaurant surrounded by terraced rice paddies, she appreciates the traditional handmade Somen noodles. She then visits the farm that invented a method to protect the island's famed olives from weevils that feed on them without using insecticide and pioneered organic olive farming in Japan.