The world’s most memorable dishes are born from the landscapes they come from—whether it’s the salty embrace of the sea or the crisp air of high mountain peaks. From Ocean Depths to Mountain Tops is a journey across terrains, tasting how geography shapes flavor and culture.

Along Japan’s rugged coastline, fishermen bring in fresh uni (sea urchin), prized for its creamy texture and briny sweetness. Served simply over sushi rice, it’s a pure taste of the ocean, a reminder that sometimes the best flavors are those closest to their natural state.

Thousands of miles away in the Peruvian Andes, high-altitude kitchens craft papa a la huancaína, a rich potato dish smothered in a spicy, creamy sauce. Grown in mineral-rich mountain soil, Andean potatoes carry a depth of flavor you won’t find anywhere else on earth.

In the Mediterranean, the ocean meets the mountains in dishes like Italy’s spaghetti alle cozze—mussels harvested from coastal waters, paired with pasta made from wheat grown in inland valleys. It’s a harmony of land and sea that speaks to centuries of local tradition.

Nepal’s highland villages bring warmth to cold mountain nights with yak stew, a hearty meal built for survival in thin air. Rich, fatty meat and wild herbs combine to create a dish deeply rooted in the rhythms of mountain life.

Meanwhile, in coastal Southeast Asia, laksa combines the bounty of the sea with herbs and spices from nearby hills. Each bowl is a layered story of migration, trade, and the blending of cultures over centuries.

From the ocean depths to mountain tops, food tells the story of where it comes from. Each bite carries the history of its land—or water—and the people who have adapted to thrive there. This is the beauty of global cuisine: every plate is a map, and every flavor is a journey.