Salmon reigns in fish-loving Japan. It begins its life in a river, leaves for the vast ocean, and returns to spawn and live out the rest of its days. Our own culinary expert Chiara hears from specialists about what else makes the fish so unique. What's the best way to pan-fry it? What makes the round-faced salmon from Hokkaido Prefecture so oily and tasty? Have you ever tried Citatap, the traditional Ainu dish using the entire head? Dive in to learn more about salmon's deep ties to Japanese culture. (Reporter: Chiara)

Grilled Salmon
Chiara sliced the salmon
Ohau, a soup of the Ainu people
Rare Salmon, Mejika