Being surrounded by ocean on all sides, Japan has long relied on the ocean for sustenance. Numerous fishing and cultivation methods have been developed over the centuries to ensure the sustainability of such resources. From top quality fish raised on olive leaves and orange peels, to cultivated seaweed and shellfish, learn about several robust methods with our reporters in this special installment of "Trails to Oishii Tokyo," focusing on Japan's fisheries.*This special contains segments from Trails to Tsukiji and Trails to Oishii Tokyo: Scallop, Tai, Hamachi, Wakame, Mozuku, Oyster