Explore a colorful variety of modern Japan’s most popular topics, including food, technology, ecology and regional promotions, with a focus on the innovative ideas and passionate effort from the people behind it all.
Wagashi, or Japanese sweets and snacks, have a thousand-year history. Many types of Wagashi originated in Japan’s ancient capital of Kyoto, and their roots can be traced back to mochi rice cakes. Today, with the global spread of Japanese cuisine and new perspectives from overseas, Wagashi continue to evolve and become well-loved not only in Japan, but also abroad. This segment features the charms of rice-based Wagashi from Kyoto.
Furniture company Akiyama Mokko is well-known in the industry for its top-notch group of craftsmen. It produces high-quality, made to order furniture that are delivered to the Imperial Household Agency, first-class hotels and others. The company is known not only for its quality products but also for its method of training its young recruits into first-rate artisans. They employ a unique training system in which the young employees live together in the company president’s care, honing the heart, technique, and physique.
Egi is a traditional lure to catch squid. Using it is becoming widely known as Egi among anglers. Yamashita, a manufacturer of fishing equipment, continues to develop innovative squid jigs through researching the biology of the animals. This segment documents the efforts of a long-standing manufacturer to spread the joy of fishing.
Hotel Niwa Tokyo is located in the heart of the city, but is known for its verdant greenery. Founded in 1935 as a traditional Japanese inn called Morita-kan, it underwent a major renovation in 2009 and has been highly-reputed for the next decade. The hotel’s most notable feature is its “niwa” or garden, dutifully maintained by its landscape architect. This segment features the knowledge and skills responsible for the hotel’s garden.
*Available in English original broadcast version, and Chinese/Korean/French/Japanese-subtitled versions.