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Content on-the-go! Diverse, innovative, immersive and smartphone optimized. Topics range from arts, crafts and ninjas to international celebrities!
2018
Do you know "Rakugo"? Along with Kabuki, it's a traditional Japanese entertainment of dexterous and comical storytelling that covers everything from people's everyday lives, customs, food to unique sceneries. On "RAKUGO NIPPON!", we follow the travels of Rakugo performers in the beautiful land of Japan, and discover how they transform their heart-moving experiences into original English Rakugo performances. This episode will follow English Rakugo Performer Kimie Oshima to Toyama Prefecture, where local splendors such as the Winter Yellowtail of Himi and the traditional cast metal crafts of Takaoka await her. Just what kind of original Rakugo will her journey usher? Sit back and enjoy!
Softpomz from Thailand dives into the behind the scenes of the ultimate Ekiben. Will she be able to convey the ekiben staff’s passion to the customers?
Softpomz from Thailand experiences the life in the deep snow of freezing Gokayama, a World Heritage Site where residents spend their winters in snow over 2 meters deep.
Thanks to their appearance in hit Asian films, locations throughout Japan are being thrust into the spotlight. Previously unknown to most travelers, these locations are now must-see spots for movie buffs from both in and outside Japan. We visit these new tourist hotspots with the stars of the films that made them famous, hearing the behind-the-scenes stories of those hit movies. Plus, an inside look at what makes each location special, including local places, faces, food, history and more. This time, a winter journey to breathtaking Hokkaido, the setting of hit Thai film One Day, with its star Nittha Jirayungyurn, also known as Mew. First, to a ski resort, where you can enjoy the top-quality snow for close to half the year, and to a romantic spot featured in the film. Other highlights include an ice restaurant where Mew tries a unique dish, a collection of over 25,000 music boxes, a reunion with a shopkeeper Mew met while filming One Day, and a special slow food unique to Hokkaido.
This time, we continue our winter journey to Hokkaido, the setting of hit Thai film One Day, with its star Nittha Jirayungyurn, also known as Mew. First, to a hot spring resort with a surprising name where Mew takes in breathtaking views. Next, to Sapporo, Hokkaido's largest city, where she discovers classic Japanese toys, chomps down on soul food and learns winter survival tips from locals. Finally, to a key location from One Day, a chapel that's a romantic must-see spot for fans of the film.
This program delves into traditional recipes to shine a light on unique food cultures across Japan, and discover the older generation's seasoned philosophies of life. Tami Hiyama, 92 years old, lives alone in Fukuoka City, where she has taught home cooking for more than 60 years. We learn her recipe for "chirashi-zushi," a special kind of sushi eaten at family celebrations. Tami prepares the finest ingredients but she says mindset is just as important -- she cooks the dish imagining those who will soon enjoy it. What does "chirashi-zushi" mean to 92-year-old Tami? We discover her recipes for life and the secrets of her good health.
This program portrays artisans who make traditional crafts, artistic or industrial products or luxury items. They use what the local climate offers them to create lifestyle products. Our camera will follow them to capture the process of how "Treasured Creations" are made. Our 1st episode will feature a "bamboo basket" made from a special bamboo grown only in the Awa region of Kochi Prefecture on Shikoku. It was originally known as a "tofu basket" and was used to carry tofu home after being bought from a local store. We observe as a bamboo craftsman demonstrates the traditional techniques as he heats to change the color, bends to straighten nature's curves, and weaves bamboo sticks together to transform it into a masterwork of nostalgia.
Culinary specialist Kentetsu Koh travels across Asia in search of great home cooking and person-to-person encounters. Join him as he experiences a diversity of tastes and lifestyles throughout the region. In this episode, Kentetsu tries a Thai dish that uses pig's blood, a specialty of Mae Sai, Thailand's northernmost town on the border with Myanmar. He visits the catering shop of a woman he met at the market and watches her cook the stir-fried dish, which includes both the blood and minced pork.
Culinary specialist Kentetsu Koh travels across Asia in search of great home cooking and person-to-person encounters. In the Thai town of Mae Ai, near the border with Myanmar, Kentetsu meets a woman of the Lahu ethnic minority and learns about their traditional dishes. He helps make one of them: meatballs flavored with, of all things, tree shavings. Farmers prepare it as an offering during harvest. Then he learns how to make a rice gruel the Lahu people always cook when they welcome guests. He finds out it takes a good bit of time and effort.
Culinary specialist Kentetsu Koh travels across Asia in search of great home cooking and person-to-person encounters. When Kentetsu explores Taipei, he comes across a fragrant cup of tea. This leads him to a tea farm in an area called Beipu. At the home of a Hakka family, he's treated to a tea called Oriental Beauty. It is grown in a way that allows bugs to sweeten it up by chewing on the leaves. Kentetsu also tries some authentic Hakka dishes made from preserved ingredients such as mustard greens that have been fermented more than 3 months and dried white radish that's been aged 5 years. Join him as he experiences a diversity of tastes and lifestyles.
Culinary specialist Kentetsu Koh travels across Asia in search of great home cooking and person-to-person encounters. In this episode, Kentetsu goes to Taiwan's Orchid Island, known for its coral reefs. There, he tries the native Tao people's tradition of fishing for flying fish. For the Tao people, the flying fish is sacred. So, they follow strict rules on how to prepare and eat it. Nothing goes to waste. Dried flying fish is first used to make soup. Then, what's left is cooked with fried rice. Kentetsu tastes the dishes with respect and gratitude.
Ninja are now seen in popular media around the world. But as their profile rises, their reality gets muddied amid legends and fantasies. The truth about authentic ninja lies unknown, shrouded in mystery. This program carefully examines the fighting skills and tools used by actual ninja, and conducts experiments to determine the "Ninja Truth". The ninja had over 400 distinctive tools and weapons to fight with and defend themselves. The most familiar was one called the "kusari-gama", a chain and sickle that could do serious damage to an opponent. But it raises questions about how they used it when fighting, and how they were able to conceal it. The ninja were also ingenious at hiding themselves. We'll do an experiment to see if those hiding techniques really worked, and we'll look at a brand-new technology for hiding people.
Ninja are now seen in popular media around the world. But as their profile rises, their reality gets muddied amid legends and fantasies. The truth about authentic ninja lies unknown, shrouded in mystery. This program carefully examines the fighting skills and tools used by actual ninja, and conducts experiments to determine the "Ninja Truth". The ninja used short swords when faced with imminent danger, such as in enemy territory. We'll see when these were used, and how they differed from warrior's katana swords. Also, ancient ninja literature describes a water-crossing device known as "mizugumo". We'll do an experiment, constructing "mizugumo" exactly as described, to see if it really worked. And we'll get a ninja expert's opinions about how it could be improved today, and try that too! Join us to see the results!
The 21st Century Museum of Contemporary Art, Kanazawa was built on an idea that the museum should be like a neighborhood park open for everyone. Many up-and-coming artists offer their talents for creating works that bridge tradition and modernity, which match the city with a 400-year history of bringing and fostering new culture. You will also enjoy the charm of the ancient city, Kanazawa, which did not suffer war damage and maintains its traditional townscape.
RAKUGO NIPPON! KAMAKURA is a show that follows Rakugo performers' journey to tradition and nature rich KAMAKURA, where heart-moving experiences are turned into original English Rakugo performances.
RAKUGO NIPPON! CHICHIBU is a show that follows Rakugo performers' journey to the magnificent nature of CHICHIBU, where heart-moving experiences are turned into original English Rakugo performances.
The Hoki Museum is home to paintings that are strikingly similar to reality. Some 500 works by modern Japanese artists are exhibited in this museum located in Chiba Prefecture, just a 1-hour train ride from Tokyo. This episode focuses on the works of 5 artists, whose art spans various subjects including a bird nest, the female form and country landscapes. But rather than pursue just photorealism, each artist of the museum articulates their own unique perspectives through their works.
Sisters 69-year-old Akemi and 67-year-old Satsuki have embraced "shojin ryori," a kind of vegetarian cuisine practiced by Buddhist priests. What might seem a strict diet has evolved into a project of passion. The sisters have spent 2 decades cooking up a wide repertoire of delicious recipes, which they now share at cooking classes. This program follows preparations for one lesson, and how, through "shojin ryori," they've come to deepen their understanding of themselves and the world around them.
The Museum of Modern Art, Wakayama, located 40 minutes from Kansai International Airport, sits right beside Wakayama Castle, and reflects the castle's design in its architecture. Half of its 14,000-piece collection consists of Japanese print art. This episode follows the revolutionary techniques and bold lives of historic print artists. These prints, as well as depictions of the rich local nature, introduce artists from Wakayama Prefecture and their contributions to the history of modern art.
The history of Kyoto Wire Weaving goes back more than 1,000 years. Used as kitchen utensils in Kyoto cuisine, these tools have been cherished by chefs and people in the city through the generations. Kana-ami weaver Kenichi Tsuji and his son, Toru keep the wisdom and experience of the past alive. Their goal is to produce handmade tools fit into contemporary lifestyles.
The Aomori Museum of Art was built next to ancient ruins dating back some 5,000 years. The museum's architectural style is quite unique, reflecting the image of the nearby excavation site. The interior is laid out like a maze, letting visitors view artwork as they find their way through their peculiar surroundings. An approximately 3-hour bullet train ride from Tokyo, Aomori Prefecture is a region known for rich nature and harsh winters. This land has given birth to numerous works of art that are highly representative of this region. The museum has put particular effort into the collecting the works of local artists, allowing visitors to come into contact with special artwork the likes of which cannot be seen anywhere else.
RAKUGO NIPPON! IWATE is a show that follows Rakugo performers' journey to Iwate on a journey to experience the age-old culture of Tohoku.
RAKUGO NIPPON! IWATE is a show that follows Rakugo performers' journey to Iwate on a journey to discover all of Iwate's autumn flavors.
The Japan Folk Crafts Museum in central Tokyo, established over 80 years ago, collects tableware and clothing used in everyday life. Made by nameless craftsmen, the objects on display in its galleries suggest a hidden beauty within the practical. The entire building was designed carefully so as to convey the warmth and comfort of traditional Japanese life. The folk crafts on display there represent the diverse lifestyles in many different areas of Japan.
The ninja employed over 400 special weapons and tools to accomplish their missions, and the shuriken is undoubtedly one of the most famous. In this episode, we'll examine not just how the shuriken was thrown, but ninja techniques for throwing it with a string attached, and using it defensively. The ninja also devised various throwing techniques such as "yoko-uchi," "hon-uchi," and "gyaku-uchi." We'll use cutting-edge science to examine their uses, and use the shuriken to draw closer to the ninja truth.
The ninja were often given the important mission of infiltrating enemy territory and bringing back key information. Meanwhile, their own residences were cleverly rigged to thwart intruders and hide the information they'd acquired. In this episode, we'll examine the secrets of their residences, including trap doors, lookout posts, sword compartments, and hanging ladders, using action-packed reenactments. We'll also examine the psychological effect of these residences.
2021
A city known for its soy sauce production, Choshi lies 100km east of Tokyo, in Chiba Prefecture. Soy sauce production began during Japan's Edo era, although it was widely used on sushi and tempura before then. But why Choshi? For Ground Detective Simon Wallis, the hints this time are "hard coastal rock" and "flatlands," which are said to be particularly suited to soy sauce production. But how could geology make such a difference? The Ground Detective is on the case!
Appearing at festivals and weddings, the red sea bream is an auspicious fish in Japan. A freshly caught sea bream isn't simply red; its scales also have a beautiful opalescent blue sheen. Anglers who wish to catch it must brave rough seas and fast currents as they maneuver shrimp at the end of their lines to lure the fish. Some seasoned veterans prefer to wind up their line by hand without a reel! Join master anglers in their divine duel with the object of their fascination: the red sea bream.
The Watari Museum of Contemporary Art, or the "Watari-um," is a privately-owned museum in Tokyo's central Shibuya Ward. In 1990, it was constructed from a design by architect Mario Botta in a uniquely triangular shape. Founder Watari Shizuko and her children Etsuko and Koichi held close dialogues with artists in order to present the most cutting-edge art. For a limited time in 2021, the museum will erect "art pavilions" all around Tokyo, as they seek out new perspectives in artistic beauty.
Deep in the countryside is the peaceful area of Maru-bashira in Iga in southern-central Japan. This tiny village of only about 650 people has long been known for a type of pottery called Iga ware. Even today, several potteries continue this craft. Fukumori Michiho is one of them carrying on the tradition. For over 400 years, her family's pottery has been firing its kilns. Michiho pours her heart and soul into making earthenware pots called "donabe." Her hope is that modern generations will come to appreciate this time-honored cookware. Creating her very own "donabe" recipes, she wants to see these traditional pots once again become a familiar sight in kitchens across Japan.
"It's kami (gods) that have helped us for generations." So says Sato Akihito (82), a 19th-generation Ai, or indigo, producer. Digging into a hot mound of Ai, he immediately knows what the Ai "wants." Ai makes an almost mystical color due to time, several fermentation processes and constant care. It requires a delicate balance between the power of humans and Ai, as well as dye artisans who are dedicated to the craft of Aizome, or indigo dyeing. We take a look at the incessant dialog between humans, fungus and plant matter, which epitomizes the Japanese attitude towards nature and beauty.
Yamamoto Yasuo (age 48), a 5th-generation soy sauce producer on Shodoshima Island in western Japan, started crafting wooden barrels himself. This was to preserve the traditional wooden barrel brewing method of soy sauce for the next generation. The body and flavor of soy sauce are imbued by microorganisms that inhabit the wooden barrels and breweries. However, due to industrialization, wooden barrel craftspeople have disappeared and usable wooden barrels could be lost in a few decades. Mr. Yamamoto started to reach out to fellow soy sauce brewers across Japan to encourage them to use his wooden barrels. "My job is not to make soy sauce. It is to connect our generation with the next. My ancestors have done the same." We'll take a close look at the Yamamoto and his unique way of having dual professions of crafting wooden barrels and brewing soy sauce.
The threat of COVID-19 infection is just around the corner. Anyone can be infected at any time. If someone was infected in the school, what should the students do? The students in Jiyu Gakuen, have begun to think about corona and discrimination for themselves.
Last December, the Hawaii state government decided to accept Japanese tourists, and flights to Hawaii were resumed. The airline industry in Japan was filled with hope for a bright future. However, in January 2021, the state of emergency was again declared in 11 prefectures, including Tokyo. As the spread of COVID-19 continued, the number of passengers at Haneda Airport decreased dramatically, and tenants of the airport's shopping areas have also kept their doors closed. But airport workers are perseveringly preparing to bring back air travel.
The fall 2020 campaign to boost domestic travel helped bring old and new hotels back to life. But late in the year, infection figures surged and Tokyo issued a second state of emergency. At one long-established hotel, a couple forced to postpone a large wedding once before faced having to do so again. A new hotel in Shibuya has taken measures such as reducing employee attendance to two-thirds, while finding a way to increase workspace by remodeling rooms and use the lobby as a gallery space.
At the foot of the Nikko mountains lives Yamamoto Yuichiro (age 70) and his son Jin-ichiro (45), who, without relying on any machines, produce the hardest natural ice in Japan. The season begins in late fall when they adjust the amount of spring water daily while waiting for cold weather. If the first centimeter freezes solid, then it will make fine ice. But if it doesn't, they will have to break it and start over. Yuichiro says, "Man can only do very little to nature. So the ice artisan's job is to just help the ice to grow without fighting nature." In December, they scrape snow to help the ice freeze and keep careful watch as it slowly grows until harvest time in 3 months. We take a close look at the efforts of these men who produce hard-to-melt ice in harmony with nature.
Summer in Japan is the season to catch a prized river dweller called Sweetfish, and the method to do so is quite unique. Instead of bait or a lure, anglers actually attach a Sweetfish to their line to hook the wild ones who try to chase the intruder out of their territory. This technique is called "fishing with a partner fish." Join us and watch the masters in action as they skillfully guide their scaly partners to hook the finest Sweetfish around!
Since ninja were engaged in espionage, they had to gather information and accurately convey it without anyone knowing. Typical means of information transmission included smoke signals, a cipher using knots in a rope, and special methods of transporting secret messages. But in the second half of the episode, we'll look at their ultimate method of concealing information: invisible ink! Find out how they did this, and follow Chris as he makes his own secret message with ninja techniques.
The Hojo clan was a warrior clan that ruled the Kanto region from the 15th to 16th century. Supporting their efforts to defeat enemies and maintain control was a mysterious group called the Fuma ninja. Their leader, Fuma Kotaro, is described in historical documents as a monster, and may have been the reason why they were so feared. We'll look at how the Fuma ninja took over castles and also guarded them for the Hojo clan.
The clear waters of the Akigawa River course through a verdant gorge, just 90 minutes west of Tokyo. They are home to a treasured fish that has been enjoyed for centuries -- the Ayu or Sweetfish. We meet 2 men who cherish this fish, in season briefly from early summer to early autumn. One has devoted his life to protecting its pure waters. The other saves its viscera to prepare a fermented delicacy. Their kitchens are full of gratitude for this life born and protected in the Akigawa River.
The Ground Detective is back! In this episode, he travels to Kagawa Prefecture on Shikoku Island. People come here from all around to enjoy its many udon noodle shops, numbering over 500. What is it about the local area that gives the udon noodles here their distinctive firm but sticky texture? Is it the fact that Kagawa faces an inland sea? Is it in the history of farming here? Is it related to earthquakes? The pieces of the puzzle are salt, flour and water, the only 3 ingredients for these noodles. And the Ground Detective is on the case!
Japan's world-famous lacquerware is prized for its versatility, beauty and shine, which is due to the varnish made from the sap of Urushi trees. This sap is harvested by hand in small amounts through a meticulous process of scraping and cutting. Tobita Yuzo (86) carries on a lifelong pledge of brotherhood to the Urushi trees as one of the last few remaining harvesters. To make sure this legacy continues, Tobita plants thousands of new trees in the hopes of making a forest full of Urushi.
We venture to the sandy coastline southwest of Tokyo where the water remains shallow far into the sea - perfect conditions for surf fishing enthusiasts. To catch a variety of tasty local fish, they pivot and swing their rod in a wide arc as they throw their line over distances that sometimes can exceed 200m! According to these anglers, casting their line as far as possible transports them to a fairytale wonderland where, along with their rig, they send their mind flying above the ocean.
Streaming availability information not available
2023
Two men have been called "the last ninja." The first is Fujita Seiko, who lived over a hundred years ago. Introducing himself as the last ninja, he held demonstrations throughout Japan and researched ninja arts. Going over footage of Fujita, we discuss the principles he taught. The second is Kawakami Jinichi, who is still alive today. We introduce the training he's continued for over sixty years and scientifically analyze a ninja breathing technique called "okinaga" to determine its effect.
We meet with two specialists at the forefront of ninja research. In 2021, Fukushima Takamasa found the Kanrinseiyo. Known to exist but never seen before, it's said to be the source material for the famous ninja manual, the Bansenshukai. It reveals previously unknown information about the ninja, including group tactics, night infiltration methods and a new ninja tool. We also learn about the ancient manuscripts Professor Yuji Yamada discovered at the Library of Congress in the US.
The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a house with an unusual living room—it hasn't got a roof!
The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a gradient of light spilling down a spiral staircase.
Suzuki Kinue knows a thing or two about making delicious bento boxed meals. She's been operating a tiny store in Tokyo's trendy Jiyugaoka neighborhood for more than a quarter of a century. It's only open twice a month these days, but that doesn't stop the locals from coming for her famous home-style cooking, perfected over generations and lovingly preserved in eight handwritten recipe books. Ask a customer to describe her steamed rice, and we bet you'll be joining the queue too.
There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This time, we will take a look at a company that was founded as a kimono shop in 1611 and later developed into a department store. What difficulties has this company overcome during its long history? What has it worked to preserve for over 400 years? Learn the secrets of its longevity.
Fly with us for a once-in-a-lifetime night flight over Japan's stunning cities and landscapes. Experience the breathtaking beauty of Mt. Fuji at sunset and the sparkling night views of Osaka and Hiroshima. Get up close and personal with Fukuoka's cityscape during landing, and discover the hidden skills of pilots who fly in the dark. Indulge in Fukuoka's exquisite cuisine and capture unforgettable photos of scenic spots. Join us for an unforgettable adventure!
There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This time, we will take a look at a company that was founded in 1699, selling katsuobushi bonito flakes, an ingredient in dashi stock. What difficulties has this company overcome during its long history? What has it worked to preserve for over 300 years? Learn the secrets of its longevity.
Much of Japan's renowned Uji tea is produced in Minamiyamashiro, the last remaining village in Kyoto Prefecture. Headed by women for the past three generations, the Nakanishi family has been harvesting tea in this remote mountain area for over 130 years. Today, even at the age of 90, Nakanishi Sachiko tends to the farm daily. Together with her daughter Chikayo, she finds time to make wonderful meals utilizing local produce.
The people of Tokunoshima live long, and well. But one woman on the small Japanese island stands out. At the sprightly age of 93, Mizumoto Mieko's passion for cooking local specialties shines brighter than ever. Many of the dishes at her cozy restaurant are served on banana leaves, and they're filled with fresh ingredients that she insists on sourcing herself. Mieko is a force of nature, but she's happiest when relaxing at the dining table with her large family spanning a whole four generations.
Hop on a plane and view Japan from the sky! This time, we head to Amami Oshima Island, off the south of Kyushu, riding on local propeller aircraft. A flight attendant who resides there guides us around the grand nature of Amami, which was just registered as a UNESCO World Natural Heritage site. We do activities, explore the island's food culture, and even folk songs. Also, we look at the work of mechanics who support the safety of airline travel to and from the remote islands.
Minamiaizu Town, Fukushima Prefecture. Here, Akutsu Yasuko runs a fish shop renowned for its "marinated herring with sansho Japanese pepper" dish. Starting in late July, her rural town holds a festival with an 800-year history. Locals and those who have moved away reunite for this summer celebration. A festival staple is marinated herring. Join us as we visit Yasuko's kitchen, where she has lovingly and meticulously prepared this dish for eager festival-goers.
In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're enveloped by the refreshing aroma of ume plums. Sachiko has dedicated much of her life to making umeboshi pickled plums, a traditional Japanese food. She even calls herself "Granny umeboshi." Her umeboshi are large, very sour and quite invigorating. Come visit her kitchen, and explore what has motivated her to keep making umeboshi for more than half a century.
This time, we embark on a skyward journey from the airport nearest Mount Fuji, passing over Nagoya and Kyoto, to arrive at Izumo Airport, the gateway to a revered shrine. Along the way, exclusive cockpit footage taken with special permission! And, see how cabin crew go the extra mile, serving drinks with the utmost care, a testament to the spirit of hospitality. Upon touchdown, friendly airport staff guide you to the wonders of Izumo Grand Shrine and the delightful flavors of local cuisine.
Rie left Tokyo to get married in a rural village. Running a chestnut farm and welcoming people with her unique cooking, her life changed drastically.
Honda Sueyasu has spent a lifetime thatching roofs and making sure a delicious taro thrives in his community. The eternally jovial 96-year-old is now passing on those passions to the next generation.
2020
The process starts with a single sheet of metal. By hammering it becomes a beautiful saucepan form. Toshikazu Himeno, age 58, is the artisan who inherited the technique in Osaka Prefecture, Japan. The more it's pounded, the harder it is forged, and the pan will last over 50 years. The pan has supported the Japanese rich culinary culture. However, Himeno is the last surviving artisan of this pan. Will he be able to pass on his skills to the next generation? How can he continue to meet dedicated users' needs? Every day alone, he continues hammering 40,000 times. We'll focus on his untiring spirit as an artisan.
2019
Kirishima Open-Air Museum, located in Kagoshima Prefecture, is distinguished by its extensive open-air sculpture collection. With 23 open-air installations spanning 13 hectares, visitors are free to touch and experience each work. The museum has a unique concept: the works are only complete once visitors have entered, climbed, or otherwise come into contact with them. Some sculptures are even placed so that they interact with the rich natural landscape, surprising and delighting museum-goers.
2022
There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This episode features a construction company founded in 578. What difficulties has this company overcome during its long history? What has it worked to preserve for over 1,400 years? Learn the secrets of its longevity.
Catching tiny fish only a couple of centimeters in size called Tanago, or Japanese bitterling, is a passion shared by some fanatical Japanese anglers. Fumihiko Nagatani, a sushi chef with 40 years of experience catching the so-called "underwater jewels," uses a microscope to file down fishing hooks in the hope of catching small Tanago less than 2cm long. Discover the eccentric yet fascinating world of Japanese "micro fishing" that involves tiny tools to catch tiny fish.
Lake Biwa is the largest body of fresh water in Japan. There's a town, Harie in Shiga Prefecture, on its northwestern shore, with a constant sound of water. Canals run throughout the town, as if to surround each house. Flowing there is all natural water that wells from underground. To make efficient use of this precious water, local people have created a type of kitchen, Kabata, that's unique to this area. Inside of this kitchen, the beautiful water flows from a well. This water has been supporting people's lives for 300 years. We'll visit some families in Harie, and see how these people have been creating the circle of life.
Like all famous movie spies, the ninja had a wide array of spy tools at their disposal, and the Shinobi Rokugu were 6 tools that were considered essential for any mission. These include the Yatate, Inro, Uchitake, Sanjakutenugui, Amigasa and Kaginawa. We'll examine the purpose of each tool using action-packed reenactments. We'll also scientifically analyze how to master the Kaginawa.
Well-versed in astronomy, biology and other fields of natural science, the ninja used their knowledge of botany to create both poison and medicine. Poison's portability and efficacy made it an ideal weapon, and we'll use reenactments to examine how the ninja wielded it. We'll also visit a company in Koka that continues production of a medicine passed down by the ninja.
In winter, men and women sheltered in strange shell-like tents patiently wait on the frozen surface of a picturesque mountain lake in central Japan. They come for Japanese pond smelt, a fish as marvelous to look at as it is tasty, especially in tempura. Catching it is not for the casual, but for the most passionate of anglers - those willing to meticulously craft their own rods or go as far as building a computer controlled fishing robot. Witness the mad enthusiasm of these innovators on ice.
The ninja had 2 modes of operation: Innin and Yonin. Innin covered assassinations, sabotage and other covert operations requiring stealth, while Yonin covered operations performed in the open that required cunning. We'll examine the 2 using reenactments, and also reconstruct a "saotokikigane" to determine the truth about this obscure listening device.
Jumping down from 15-meter heights. Running 100 kilometers in a day. These are just some of the feats that the ninja were said to be capable of. And if these are true, how did they acquire their physical strength, agility and mental fortitude? We'll meet with the last true ninja to learn about their training methods, and analyze a traditional running style that could make a comeback.
In the over 600-year old form of classical Japanese theater called Noh, wooden masks are worn by the performers. These masks have been made by wood carvers who lived and worked with the performer to create masks specific to each role. At age 52, Hideta Kitazawa is one of the few remaining artisans carrying on this tradition. While using a multitude of chisels to carve masks from blocks of cypress, he shares his thoughts on how these inanimate materials are brought to life and imbued with various emotions.
Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.
"The Reversible Destiny Lofts Mitaka" is a colorful group of housing units located in Mitaka, a sleepy Tokyo suburb. Designed by artists Arakawa Shusaku and Madeline Gins in 2005, the buildings function as both art and living space. The 9 lofts are designed "not to die," taking residents out of their comfort zones with spherical rooms, bumpy floors and more. We talk to those who live and work here as we discover what motivated Arakawa and Gins to build the lofts in the first place.
The Taro Okamoto Museum of Art closed for 2 months due to COVID-19, but following Okamoto's words that art is "essential to human life," it found new methods to convey the unique power in his works. It opened the museum to internet virtual reality tours, allowing guests to enjoy his art remotely. In this time of uncertainty, Okamoto's Myth of Tomorrow, which is exhibited inside Shibuya Station, as well as other publicly displayed art reminds all people of the importance of perseverance.
Tokyo's many waterways are home to the goby, a 10cm fish that's been prized by anglers since the Edo era. Today goby fever is alive and well, attracting enthusiasts wishing to catch their beloved little fish and to do so in style! Whether it's with the traditional method like it was done hundreds of years ago, with modern lures or even by drifting along the city's canals on a floater, join us and discover the diverse and unique ways anglers enjoy goby fishing at the heart of Japan's capital.
The Hotel Okura Tokyo is one of Japan's leading hotels. In anticipation of demand for the Olympics, the hotel was reopened last September after 5 years of renovation. Due to COVID-19 situation, some of the hotel's facilities, including restaurants and bars, have been closed with weddings and banquets being canceled. It will likely take some time to regain its long-established status as a hotel. Meanwhile, the 17-story, 240-room Sequence Miyashita Park, built in Shibuya, was scheduled to open on June 11. A sense of urgency about the second wave has left it unable to set an opening date. We focus on these old and new hotels in Tokyo.
This spring, many schools were forced to close due to COVID-19. Jiyu Gakuen in Tokyo is one of them. Since its foundation in 1921, there's been a tradition at this school for students to cook their own lunches. Growing vegetables, cooking together and enjoying a meal with friends, this tradition has become as a place to develop as people through their school life. How will they be able to resume their lives in school? And how will they revive the traditional lunches? We follow the challenges of students and teachers.
Tokyo International Airport is commonly known as Haneda Airport. It's a crossroads for 49 domestic and 55 international routes. In 2019, travelers using the airport averaged around 240,000 daily - the highest number in Japan. In March 2020, a new international terminal opened to increase the number of international flights to and from Haneda. However, due to the pandemic, the new terminal remains closed and never used. How do they reopen the airport as a source of transportation for people? This episode follows the efforts of those who are trying to regain safe airport operations.
Just north of Tokyo there's a place where whale fossils have been found on dry land! And the shaved ice desserts in that area taste amazing! Could those 2 facts be related? How can we find out? We'll need to call in an expert. We'll need to call ... Ground Detective Simon Wallis, a professor whose sideline is traveling around Japan solving geologic mysteries! In this episode, he travels to the Chichibu area in Saitama Prefecture to see just what makes their shaved ice so tasty!
Hayama, a seaside resort to the west of Tokyo, is known for its high-quality vegetables and beef ... but not its seafood. But it wasn't always this way. Hatakeyama Akira, born and raised in the town, is determined to restore the place of her childhood memories. As the only fisherwoman in the port, she is working to revive the fishing industry, establishing a direct sales shop and her own kitchen. Her goal -- to bring Hayama's rich seafood culture back to local dining tables.
The ninja are said to have been capable of remembering extensive details about the estates and castles they infiltrated. To learn how they were able to recall large amounts of information without taking notes, we take a look at some of the mnemonic devices mentioned in ninja documents. In the latter half of the program, we examine torches developed by the ninja. With the help of a pyrotechnician, we recreate a Mizukakyo, or water-resistant torch, using ingredients of the time. Join us to see the experiment results!
Ever since Jiyu Gakuen opened in 1921, students had been preparing school lunches themselves. Preparing and sharing meals together is a valuable opportunity for students to socialize and bond. It's a tradition the school has proudly preserved over the years. Since the campus has been closed, naturally, the dining hall too remains empty. Can the school keep this legacy going in spite of the pandemic? As the school reopens after a period of about 6 months, the first phase of lunch preparation begins. We follow the challenges of students and teachers.
With 87 million passengers per year, Haneda Airport is one of the world's busiest. But with COVID-19 wiping out most of its sales, it is now struggling to stay afloat. The opening of Haneda Airport Garden, an adjoining multi-use complex with lodging and a bus terminal, originally scheduled for April of 2020, has now been indefinitely put on hold. In this program we focus on some of the key people fighting the uphill battle of restoring the airport to its former glory.
Although the ninja are known for working in the shadows, the early Edo period found them serving in one-hundred-man units. Join Chris Glenn and Professor Yuji Yamada as they explore Tokyo and visit sites associated with the ninja. Their tour -- interspersed with reenactments -- reveals the deep connection between the ninja and Edo, the old name for Tokyo.
6 months after the suspension of inbound tourism, a government domestic tourism campaign saw demand for Tokyo hotels both old and new begin to recover. Alongside banquet sales, particularly for weddings, sales of take-out Christmas dinners reflected demand for stay-at-home services. One new Shibuya hotel saw an upswing in reservations, with some rooms repurposed for use as workspace. But now coronavirus cases in Tokyo are rising rapidly, forcing the government to make a difficult decision.
The ninja are said to have been proficient in the use of gunpowder long before guns were brought to Japan, and to have invented over 230 uses for it. In this episode, we'll introduce the toribikata, a weapon similar to a flamethrower that was used to fend off several attackers at once, and the hyakuraijyu, which created chaos by emitting a noise similar to a volley of gunshots. We'll also recreate the grenade-like hourokuhiya to determine its strength, and the daikokuhiya, a weapon frequently mentioned in the ninja training text Bansenshukai, to learn about how it was actually used.
The ninja used various tools and weapons on their secret missions. To protect themselves in dangerous situations, they used concealed weapons. Portable and hidden from view, some were even disguised as ordinary items. In this episode, we'll feature concealed weapons including the amigasa, kakute, shikomi-tessen, and how they were used. We'll also join a ninja expert and recreate hyorogan, the ultimate ninja ration, to learn the secrets behind its ingredients.
Marc introduces a dish from his mother's hometown in Miyazaki Prefecture: chicken nanban bento. The chicken is topped with a Japanese-style tartar sauce made with egg, resulting in an extra-filling bento. Maki makes an umami-packed bento featuring rice mixed with vegetables and other delicious ingredients. The final product is extra colorful, and Maki uses common ingredients, so anyone can recreate this bento at home. Bento Trip showcases a steamed pork patty bento from Hong Kong.
Do you know "Rakugo"? It's a traditional Japanese entertainment of comical storytelling that covers everything from people's everyday lives, customs, food to unique sceneries. On "RAKUGO NIPPON!," we follow the travels of Rakugo performers in Japan and discover how inspirations are transformed into original English Rakugo. On this episode, we'll travel to Miyazaki Prefecture which boasts the largest shipment volume of "shochu," one of Japan's prominent alcoholic beverages. Just what kind of original Rakugo will this journey usher? Sit back and enjoy!
The MOA Museum of Art is located in Atami, a region famous for its hot springs and natural beauty. The museum focuses on Japanese art from the 17th and 18th centuries, an era of peace and leisure. Paintings, pottery, sculptures, and other works are displayed in alcoves like in Japanese homes. Vases and screens bearing flowered designs, the simplified expressions of ukiyo-e, and other faces of Japan's natural beauty can be observed not just through the works, but the exhibition area itself.
Akio Okamura (75) is a man who lives by the sea in the quaint town of Matsuzaki. He's master builder of the Okamura Marine Craft, known throughout the country for the boats it builds and repairs. Outside of work, his passion is cooking for others - from spiny lobsters and crabs he catches himself, to sardines marinaded in his own secret sauce. We follow Akio as he generously shares food with those around him, both employees and neighbors, young and old.
The town of Monzenmachi in Ishikawa Prefecture is surrounded by both the sea and mountains. Here, Sayaka Mori (38) has decided to open a guesthouse limited to one group per night. Although she originally hated cooking, through learning from local teachers, she cooks dishes with ingredients she sources herself and shares the rich local food culture with her guests. This time, she prepares a special seaweed roll, made with seaweed that can only be harvested during a ten-day window.
In this episode, we approach the secrets hidden in Hikone Castle from various angles. We follow a group of soldiers as they attack the castle and attempt to clear the bridge, hill paths, and gates leading to the main keep. CG and drones are used to introduce the defensive features that lay in wait for them. We'll also recreate a special wall called taiko-kabe, and test its strength for the first time ever.
In this episode, we approach the secrets hidden in Matsuyama Castle and follow a group of soldiers as they attack the castle, facing a 400-meter-long stone wall in the mountain, a doorless gate, a gate that enables ambushes, and the final defense at the tower keep. CG and drones are used to introduce the defensive features that await them. We also investigate the truth about ishi-otoshi or stone dropping chutes and their actual purpose.
The Okinawa Prefectural Museum and Art Museum cuts a unique figure among the streets of Naha. The facility is special in that it teaches visitors about the history and art of Okinawa Prefecture all at once. The history of the islands ranges from flourishing as the Ryukyu Kingdom, to American occupation after the Asia-Pacific War. Visitors can view Bingata kimonos evoking Okinawa's magnificent past, and the museum also houses works by the artists who strived to rejuvenate postwar Okinawan culture.
On this episode, we're experiencing the history and nature of Miyazaki Prefecture. Just what kind of original Rakugo will this journey usher? Sit back and enjoy!
The Okada Museum of Art, located in Hakone, one of Japan's most famous hot spring locations, opened in 2013. Its collection centers on Japanese art from the ancient to the modern, particularly works from the Edo period dating from the 17th to mid-19th centuries. Visitors can view golden screens used as celebratory decorations, as well as an enormous hand-colored ukiyo-e painting. This unique cultural aesthetic that flourished over more than 250 years of peace leaves a lasting impression.
The Akita Museum of Modern Art in northern Japan primarily exhibits works of locally based artists. Visitors can enjoy woodblock prints displaying regional customs, paintings of natural scenery, and unique takes on Japanese traditional art. Its 18th-century Akita Ranga exhibit, with the first traces of Western techniques incorporated into Japanese art, is a must-see in this museum.
Three foreigners in Japan—a lawyer, a photographer, and a tour guide—make up an "Ojisan Trio" and visit the city of Osaka. From cheering alongside passionate baseball fans at Hanshin Koshien Stadium, to interacting with friendly merchants and locals in Japan's longest shopping arcade, the Ojisan Trio wander into a number of humorous situations. Follow them on their Osaka Quest, and discover the wonders and warmth of Western Japan's largest city.
Something is always cooking in 92-year-old Misao Kuwata's kitchen. Every week she prepares 600 Sasa-mochi, a sweet steamed rice cake wrapped in bamboo leaves that is much-loved by locals. Drawing on the nature and traditions of Aomori Prefecture, where she lives, she adds a little of her own creativity to make delicious treats, and shares them with those around her. As we follow her hard work and careful methods, we discover Misao's secret to living a life full of happiness and inspiration.
The Kanda Nissho Memorial Museum of Art is in the town of Shikaoi, on Japan's northern island, Hokkaido Prefecture. The region was cultivated by pioneer farmers in the late 19th century, of which Nissho Kanda was one. He painted as he struggled with the harsh elements of Hokkaido, but passed away at the age of 32. The museum houses the 35 works he created during his decade-long career. His depictions of the lives of farmers and their horses, painted onto huge pieces of plywood, make a powerful impression.
Suzuka region produces high-quality sumi ink. Kido Ito (55), an expert artisan who's made a million inksticks. A simple process, yet requires experienced judgment; depending on the weather, it can easily crack. Although this craft was dedicated to Japanese culture over a thousand years, many documents and arts have been preserved. However, the number of artisans has decreased since the transition into a digital era. "If I make it against nature, it loses the value" says Ito. This documentary showcases his skill and way of life while he strives for the ultimate black.
The Shimane Art Museum is located in Matsue, a city in Shimane Prefecture bordering the Sea of Japan. Shimane is home to a wealth of Japanese folklore, and Izumo-taisha, one of Japan's oldest shrines. In the galleries of this museum built beside the vast Lake Shinji are a variety of works relating to water, gathered from diverse locations and eras. It also features unique outdoor sculptures evoking shrines and mythology, local craft arts, and a beautiful view of the sun setting over the lake.
The Taro Okamoto Memorial Museum, located a short ride from Shibuya Station, is a museum that opened in 1998 as a renovation of artist Taro Okamoto's home studio. Over 50 years, He created many works of public art there, such as the Myth of Tomorrow, a large mural exhibited in Shibuya Station, and the Tower of the Sun made for the Osaka Expo. The workshop contains old brushes, paint-covered floors, and shelves with unfinished canvases, conveying the passion of the 20th century artist.
Jiyu Gakuen is a unique school in the Tokyo suburbs that emphasizes "learning from daily life." Every day, the middle or high school students have to prepare the school lunch themselves. This time, 20 students in the girls' division are tasked with making 280 meals within 2 hours. A leader is chosen, who must devise a cooking schedule as well as instruct the others. With the aim of serving delicious food, the students face hard work and challenges together, gaining valuable lessons in life.
Before modern times, the ninja worked secretly in the shadows, and a particularly shadowy figure is the female ninja or Kunoichi. While often portrayed as female spies, we're left with only hints and speculations about them. Based on passages from the "Bansenshukai," perhaps the most famous ninja manual, we investigate the history, mode of operation, and psychological tactics of the Kunoichi. Our search takes us to Tomi, a city in Nagano Prefecture where a mysterious female group once resided.
The ninja employed a wide range of tools to accomplish their missions. In this episode, we introduce the Kunai and examine what it was made of and how it was used. With the help of a leading ninja researcher, we also recreate and test the Ikibukuro, a previously unknown tool that is said to have enabled the ninja to perform tasks underwater.
Senko Hanabi is a thing that reminds us of summer since the Edo period in Japan. Ryota Tsutsui has preserved the tradition of orange sparks for 25 years as a Senko Hanabi craftsman. However, the tradition is fading away while the domestic fireworks market shrinks and Chinese fireworks are emerging. Only 2 companies have survived in Japan now. Tsutsui has been passionate about expressing our lives within sparks by creating a big flame that contains 4 different sparks, inspired by poetic structure that divides into 4 stages of Introduction, Development, Twist, and Conclusion. He has studied compounding gunpowder and repeated twisting sensitive washi papers numerous times until dawn every day to achieve his goal. Working closely with his wife, Kyoko, his journey to discover the new demand by creating Senko Hanabi filled with all Japanese traditional goodness continues. This is a tale of people who devote their life to preserve these beautiful and fleeting sparks.
3 foreign Ojisans - a lawyer, a photographer and a tour guide - make up an Ojisan trio and set off to explore the local wonders of Yamanashi Prefecture. Only 2 hours away from Tokyo, Yamanashi is the perfect escape for those seeking fresh air, beautiful landscapes and exceptional food. Follow the Ojisan trio as they learn about the strong connection between Yamanashi's fertile land and its people, and how this resulted in the creation and cultivation of many unique Yamanashi commodities.
Babies are about 6 months old when they gradually stop drinking breast milk or formula and start eating solids. It's a precious stage of our lives, but many mothers struggle to find the time to cook weaning food. It needs to be soft, and if it's not tasty, their little ones won't eat it. Tagami Maki is on hand to help. Her delicious recipes always bring big smiles to babies and mothers alike.
Hara Masaaki makes white charcoal called Kishu Binchotan in the deep forests of Wakayama Prefecture. He thinks of himself as a guardian of the ancient woods. His charcoal provides the country's top chefs with a stable, high heat source with no odor and little smoke -- an essential fuel for grilling. But now, some kilns lie abandoned. All that remains is the metallic sound of Binchotan reverberating from oak trees. Through the haze of smoke, we look at the memories of those families who've passed down their craft in the mountains.
Three generations of the Tomi family have been producing a unique kind of handmade washi paper that is blackish-brown instead of the customary white. This is achieved by something that otherwise had just gone to waste. Tomi Kazuyuki states, "My grandpa felt bad watching cedar bark being thrown out at timber mills so he devised a new method to utilize it." The family tradition incorporating all of the wilderness into their papercraft lives on in the Noto Peninsula. We take a look at this source of creation.
There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This episode features a fan company founded in 1590. How did the firm survive repeated fires and disasters? Learn the secrets of its longevity.
There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This episode features a long-standing sake brewery founded in 1675. What did the presidents of this sake brewery do to keep the business running for so long? Learn the secrets of its longevity.
Best known for its beef, the city of Kobe is also a long-standing powerhouse in the world of sake. There's one small corner of the city that's provided the distinctively mineral-rich water used in sake brewing here for centuries. In this episode, the Ground Detective's challenge is to investigate and explain the local geologic, atmospheric and historical factors that helped make the Nada area sake famous.
Analogue items once considered obsolete are being embraced by young people as new finds and making a comeback. Using a drama format, we examine the appeal and history of these items from the perspective of 3 generations: a person who experienced its original popularity, a 30-something who vaguely remembers them, and a 20-something to whom they are a new discovery. The story takes place in a quaint coffee shop tucked away on a small side street. Its owner, Harry, has taken over the business from his grandfather. One day, Harry comes across a cassette tape in the back room. He shows it to Ei, a university student studying Japanese culture, and Greg, a café regular. Each from a different generation, they discuss their memories and thoughts on cassette tapes. What new values will they uncover in nostalgic analogue items?
One of Japan's most prized textiles comes from a subtropical island where the makers still hew to the methods of 1,300 years ago. Using indigenous plants and ponds of iron-rich mud, the artisans of Amami-Oshima create luxurious silk pongee, threading the island's long history of poverty and oppression into their craft.
The Chin kiln of Kagoshima has been turning out intricate pottery for more than 400 years. The signature openwork and fine detailing was a sensation at the Paris Exposition of 1900. Now the current, 15th-generation head of the family is on a mission to develop new clay from local volcanic earth to bring out an ultimate whiteness in their Satsuma ware.
While the ninja moved unseen throughout Japan, Iga, in present-day Mie Prefecture, has been called the birthplace of the ninja arts. Join Chris Glenn and Professor Yuji Yamada as they explore Iga and trace the Iga people's journey from armed farmers who absorbed Shugendo teachings to their emergence as ninja. In the latter half, they visit sites related to the Tensho Iga War -- an event that won the Iga ninja nationwide acclaim -- and explore the shadow tactics used by the ninja to strike terror into the numerically superior Oda army.
The ninja art of escape, or Tonsojutsu, frequently took advantage of the human psyche. We examine some ninja tactics and get a psychologist's perspective on them. In the latter half, we recreate a Torinoko, a ninja tool that frequently appears in pop culture. Using the sparse information available, we experiment with varying blend ratios to smoke out the ninja truth.
Harry runs an old-fashioned coffee shop that he took over from his grandfather. During a year-end cleaning, he finds a disposable camera with a few shots remaining. He shows it to Ei, a university student studying Japanese culture, and Sheila, a café regular and kimono researcher. This sparks a discussion about disposable cameras and the experiences they capture. Using a drama format, we examine its history and renewed popularity in this digital age. We also look at the instant camera, its popularity across generations, and the new value that analogue culture presents.
In Japanese, "do" means "the way." Though often used for martial arts, for some anglers, there is also the "way of fishing," particularly embodied in the art of catching white crucian carp. Though it's easily accessible to beginners, practitioners of the way of fishing pursue this path for their whole lives, from those who aim to catch crucian carp elegantly during national tournaments to veterans who wish to be one with nature. Join us into the world of this special breed of fishing crazy.
Rows of black ceramic pots sit in the sun as rice and koji malt ferment inside. For more than a year, the enzymes will turn the mash into prized amber vinegar with only the gentlest interventions from the brewers. "Every pot turns out different faces," says vinegar artisan Sakamoto Hiroaki. "We try to listen to what the magical fungi are saying." We explore the centuries-old methods behind the making of Kurozu vinegar.
The Bansenshukai is a compilation of ninja techniques from 49 Iga and Koka ninja schools. It covers everything from ninja principles to various ninja techniques and tools. However, the ninja passed it on from master to apprentice with the utmost secrecy. So how did it come to see the light of day? It turns out that it was due to an unfortunate event involving ninja during the Edo period. We examine this event and also get television's first look at scrolls said to be the oldest extant copy of the Bansenshukai.
Ninja tools of clay and stone were unearthed at sixteenth-century archaeological sites. They were clay Makibishi and stone Tsubute. However, iron-working techniques were already well established by this time. So why did the ninja use these materials? Iwata Akihiro from Saitama Prefectural Ranzan Historical Museum believes the ninja used them as a last resort. In this episode, we explore how these ninja tools came about and recreate clay Makibishi to see if they'll stand up to the test.
On this episode, we visit scenic Ise Shima in Mie Prefecture to meet an angler who loves to catch the beautiful blackhead seabream. He employs a strategy that begins with bait shaped into a ball of paste in which he hides hooked live bait. This draws in small fish that nibble the ball and thus muddy the water, which then attracts the curious blackhead seabream who can't help but bite when the ball finally breaks and releases its live bait. Will this elaborate deception succeed? Join us to find out!
Sushi has gone global. So people around the world know familiar light green wasabi as a condiment with a kick that's indispensable to the sushi and sashimi experience. The Izu Peninsula is one of the leading wasabi farming areas in Japan. But why? And what does the local geology have to do with this indigenous Japanese plant? In this episode, the Ground Detective travels the Izu Peninsula looking for clues to solve the case of the wasabi.
If you duck under tree branches, wade up a stream and climb over rocks, you will find a secret place of wasabi patches, tended by the Tsunoi brothers. Farmers have long cultivated wasabi over Okutama's stone terraces―stacked one rock at a time―in a place where spring water constantly flows. But super-aging has hit the farming community. The Tsunoi brothers have stepped in by not only growing wasabi, but also creating recipes using it to keep the tradition going.
For everyone wishing they could travel overseas but just isn't able, we invite you on a very special journey through the air. Take a virtual excursion via passenger jet from Tokyo Haneda to regional airports all over Japan. Beyond spectacular views from the airplane window, get a rare glimpse at the skill of the experienced pilots who keep us all flying smoothly. Our destination this time, New Ishigaki Airport; views of coral reef islands in an emerald sea from over 40,000ft in the sky.
Along with Iga, the Koka region is synonymous with ninja. The Koka Ninja are often depicted in anime and movies as the arch rivals of the Iga Ninja or as villains. But what were they really like? In this episode, we explore the Koka region with Professor Yuji Yamada of Mie University, learning about the turbulent history of the Koka Ninja, from their stunning success at the battle of "Magari-no-Jin" to the disaster that culminated in the "Koka Yure." Their democratic practices and deep bonds to each other as well as their homeland reveal a rather different side, and bring us ever closer to the ninja truth.
Ninja have often been depicted flying on large kites in manga and anime. Was such a feat really possible? With the help of an expert in fluid dynamics as well as a traditional Japanese kite maker, we'll put this legend to the test scientifically using a miniature kite. We'll also delve into the mystery of the ninja's little-known technique of using kites to carry firebombs that could set the enemy's buildings ablaze.
Anda Yuko, owner-chef of a Tokyo restaurant, has a singular philosophy. On first glance her food looks like unfussy, prosaic home cooking. But fans become hooked on the way she extracts the maximum flavors of her ingredients through minimal cooking and seasoning. Recently she started growing her own vegetables. What doesn't go into a recipe she will dry or pickle, leaving zero-waste. Her lifestyle choices have been influenced by Japan's 2011 earthquake and volunteer work in Peru. We peek into her kitchen to explore her imaginative cooking.
Fishing for common octopi in Tokyo Bay is booming among anglers. The delicious taste of the octopus that dwells there has earned it the nickname of Jewel of the Bay, and it's been a prized delicacy throughout history. Like prospectors in a gold rush, anglers flock to the area and use flashy and colorful lures, sometimes even attaching two or three at a time to their rig, to catch the slimy tentacled jewels they so eagerly seek. Join us to watch the treasure hunters of Tokyo Bay in action!
Ito Chimomo leads a wonderfully rustic life in the picturesque town of Hayama, close to the sea and surrounded by nature. Her garden is filled with all sorts of herbs and fruit, which she harvests all year round. Good food is central to her world, and she's happiest when sharing home-cooked meals with her children and grandchildren. Time with family is made even more precious because she knows the true depths of loneliness, having been orphaned as a child and often left to fend for herself.
Fly over northern Japan in autumn! Hop onboard and see the beautiful mountains in full autumnal foliage. Flying from Haneda Airport to New Chitose Airport in Hokkaido Prefecture, we're treated to special takeoff and landing footage from the cockpit, and get a special glimpse of cabin attendants' duties. In just 20 minutes, they check every corner of the cabin. We also introduce their techniques for dealing with various passengers like sumo wrestlers. Also, local delicacies from Hokkaido households!
Professor Simon Wallis, AKA "The Ground Detective," unravels the mysteries behind Japan's fascinating food culture from the ground up. This time, he heads for Minamisanriku after learning from a French chef about the tasty oysters in Sanriku. The oyster farmer he meets reveals that the secret to delicious oysters lies in the forest. But how is the forest linked to tasty oysters grown in the sea? Find out as the Ground Detective discovers the answer deep in the forest.
The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a house shaped a bit like a barrel, created by an innovative architect.
The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a house less than four meters wide, plus creative contributions by the owners.