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まずは古伊万里の成り立ちからご説明しましょう。伊万里焼の産地、佐賀県の有田(ありた)。 この周辺で焼かれた磁器は、 近くにある港、伊万里港から出荷されたため伊万里焼と呼ばれます。 「古伊万里」とは、江戸時代に焼かれた古い伊万里焼のことです。
若い女性の中にはマンションのベランダで自ら盆栽を育てる人も増えています。 長い歴史を誇る盆栽は、いま、緑のアートとして、再び脚光を浴びているのです。 ではまず、盆栽の成り立ちからご説明しましょう。
The Japanese people have worshipped the gods of nature itself since ancient times. Sacred straw ropes were first hung in devout respect at holy places such as waterfalls and mighty rocks. Then, as time went on, they came to be strung between two poles instead, and some say that was the origin of the shrine gates, called torii, we see all over Japan today. We look into the surprising roots and roles of the torii and observe their extraordinary beauty.
This new-style art program provides lucid, three-step insights into things of beauty around us. The theme this time is the silk fabric known as tsumugi.
It is just like any other street at first but then we look down and notice the paving stones at our feet. We tend to associate paving stones and cobbles with Europe but Japan has its own stone paving tradition called ishidatami.
This week, we learn about the formal gardens of the old feudal lords. The daimyo teien are the landscaped gardens built for feudal lords during the Edo period (17th to mid-19th centuries). The provincial lords were obliged to spend part of every year in the political capital, Edo (today's Tokyo), and their Edo mansions maintained elaborate gardens. The Edo style of garden design also spread from there across Japan. These gardens are often massive and typically centered on a large pond. Visitors would walk around the pond to enjoy the various garden features as we might in a theme park today. The gardens reflected the background, wealth and artistic sensibilities of each noble household.
Linen is standard for smart summer dressers in kimonos or suits. An age-old material, it is the fabric that both looks and feels cool as Japan prepares for a summer of power shortages and it actually becomes softer the longer you wear it. It also creases easily and is hard to dye but does make adorable everyday summer items. We investigate the wisdom and craft of linen.
Nodate - A Japanese Picnic Office workers in Tokyo's parks appreciating a cup of tea outdoors during the lunch break... Increasing numbers of young people now enjoy this outdoor version of the tea ceremony.
The Tohoku region is a treasure trove of old houses. There are gorgeous roofs shaped like samurai helmets, faces of gods on rustic pillars... all highly individual and deeply rooted in Tohoku customs and history. Distinctive carpentry traditions have also been handed down in the Kesen area of southern Iwate Prefecture. We introduce Kesen carpenters who are now working for recovery.
The Aomori Nebuta festival is a highlight of the Tohoku summer. The giant Nebuta floats decorated with fierce, demonic warriors take center stage in this awesome event. The festival goes back more than 300 years and started out as a gentle ceremony of releasing floating lanterns on the river and sea to ward off evil spirits. Many pioneers from the Kanto and Kansai regions settled in the frontier province of Aomori during the Edo period and the festivities grew in scale as they brought with them the culture of the woodblock prints, Gion festival etc. We focus on the beauty of the Nebuta.
Autumn is a great season for traveling in Japan and there's nothing better than enjoying the scenery with a nicely made packed lunch. The Japanese packed lunch - called the bento - with its rich array of choice, colorful delicacies is itself a distillation of the Japanese sense of beauty. What are the skills of the Kyoto bento caterer? What is the story of the shokado bento? We also see the classic Tokyo makunouchi bento being made! You'll enjoy the mouth-watering footage and all the details about the beauty packed into these little boxes.
Sashimi is one of the most familiar ways of preparing food in Japan. It's basically just sliced raw fish but the techniques emerged in the Heian Period, a thousand or more years ago, have been passed down and enhanced by specialists ever since. What is the essence of the sacred art of the cutting knife? How do the utensils generate an exquisite space so far from the everyday life? And what local sashimi aesthetics have grown up across Japan?
Hasami porcelain has recently been winning a fresh reputation for its elegance and style but the kilns of Hasami in Nagasaki Prefecture go back over 400 years.
Kanazawa is known as one of the three great places in Japan for traditional sweets and cakes. This castle town flourished as the seat of the rich Kaga fief, which famously yielded a million koku (1 koku is about 180 liters) of rice, and this land of deep snows has also produced a beautiful array of confections. Sweets that shine in the snow... What hidden techniques create such charm? The samurai households loved the decorous, dry sweets known as rakugan but how are those exquisite wooden molds carved? The raw sweets served at tea ceremonies are also a delight. We watch a master confectioner's creative, trial-and-error technique as he encapsulates the feel of the Hokuriku region. In this city of crafts, Kanazawa, we also pay attention to the bowls and plates. This is a winter journey to the confections of Kanazawa, when the city is at its most beautiful
This time we feature the quietly rising popularity of donabe - earthenware pots. They are both a utensil for simmering food and a fine centerpiece for the table. They have to be functional with good durability against heat, heat retention, sturdiness etc. and also have the beauty of a table ornament. The most prized dish at the old, luxury ryotei restaurants of Kyoto is the turtle hotpot. But what's unusual about the pot!? What is the particular beauty of the earthenware pot from the Iga region so beloved of Masako Shirasu?! We also introduce rare earthenware pots from around the world, exploring the little-known beauty of these simple yet warm utensils
Japanese families set up Hina dolls in early March to pray for the healthy growth of daughters. One root of this ritual, known as the Girls' Festival, is said to go back 1,000 years or more to the Heian Period. The theory is that a tradition of using dolls as surrogates to take on their daughters harm merged into doll play, and then took its present form in the Edo Period, which lasted from the 17th to 19th centuries. The Hina dolls vary greatly from one region of Japan to another. We feature the beauty of several local versions of Hina dolls.
Camellia is a well-loved flower in Japan. Indigenous to this country, it is found in every region except for Hokkaido in the north. Many cultivars were produced in the Edo period, from the 17th to 19th centuries, and today there are more than 2,000 varieties. The blooms are charming and richly colored. Besides its uses in bonsai and alcoves at home, we also introduce famous camellia beauty spots in Kyoto and see how camellia brightens up the gardens of ancient temples. Furthermore, how did camellia come to be associated with ladylike qualities in the West? We unravel the history and discover applications from bridal hairpieces to nail art.
Sushi, a food for special occasions, is an encapsulation of the Japanese sense of beauty. Aside from the familiar nigirizushi on oblong beds of rice, there are many regional variations, too, each representing the local concepts of luxury through color, shape and ingredients. What then is the essential beauty of sushi, handed down since olden times? Besides, sushi is also changing now in startling ways abroad. The international sushi boom has produced distinctive new aesthetic approaches and even works of contemporary art! Today, we journey to the multifarious aesthetics of sushi.
Spring in Kamakura! Colorful flowers adorn the temples and shrines and it is the perfect time to visit. Reflections of cherry blossoms ripple gracefully in the ponds and relaxing temple compounds become the places to savor delicate blooms. Today, we discover another face to this city that the samurai built by taking a trip to floral Kamakura.
Today's theme is the kimono. The striped cotton kimono is comfortable to wear and even just seeing it makes you feel cool. It's a popular kimono for the early summer. There are countless different striped patterns and you're sure to find one which suits you. Striped kimonos can be enjoyed both as everyday wear and as an adult way to dress up. We discover the fullness of their charms.
Mamezara refer to the small plates in traditional Japanese tableware that can fit into the palm of your hand. The plates come in assorted shapes and patterns. Reasonable prices also make them easy to collect. These small plates are commonly seen on any Japanese meal table. Many people outside of Japan are also captivated by them, even in Paris. What are the tools artisans use to produce the distinctive patterns that are not found in larger plates? Mamezara bring together traditional craftsmanship and the spirit of Japanese-style hospitality. This episode focuses on what makes these plates so special.
The Japanese have long been familiar with aizome, a traditional form of indigo dyeing. It is enjoying renewed popularity today. What are the techniques artisans employ to produce the distinctive blue color? What is it like to live in a home surrounded by these indigo-dyed fabrics? What are the artistic insights a group of young dyers bring to t-shirts and sneakers? This episode delves into the aesthetics behind what is known as "Japan Blue", which is also the color for Japan's national football team.
The lightweight kimonos referred to as yukata are very much part of any Japanese summer. We go to Kyoto, the ancient capital, which is renowned for kimono, to view a whole range of colorful and elegant yukata. We hope you will enjoy watching traditional designs and innovative originals.
Ohenro refers to the pilgrims visiting 88 temples in Shikoku associated with the eminent priest, Kukai (or Kobo Daishi), who reinvigorated the Buddhist religion in Japan in the 9th century. So what do the pilgrims get to see on their arduous 1,200km journey around the island? And how are they treated by the local residents they meet along the way? We delve into this 1,200 year-old tradition of pilgrimage.
The air plants of Central & South America grow in extraordinary forms. The only function of their roots is to entwine themselves around rocks and trees. These amazing plants live by absorbing moisture from the air through their leaves. Why are the leaves so twisted and wavy? What surprises wait in the hothouse of the Japanese with one of the world's great collections? How are they arranged in interior design? The more we learn, the deeper the fascination of these plants of such distinctive beauty becomes.
The "engawa" is a distinctive feature of traditional domestic Japanese architecture, a long and narrow veranda, or deck, which runs along the outside of the lower story of the building. It is a space of nostalgia for the Japanese. In plush houses built in the early decades of the 20th century, the "engawa" was a place of beauty all around from the speckled light of garden trees to the breeze and dancing rainwater. In recent years, "engawa" cafes have emerged as natural gathering spaces. We discover the astonishing attractions of the "engawa", a space that is neither inside nor out.
Kyoto has a rich tofu culture. The people of Kyoto all have their preferred types. Tofu comes in diverse colors, shapes and flavors. This time, we savor the beauties of the tofu cuisine which blossomed in Kyoto.
The history of paper making in its Mino City, Gifu Prefecture home goes back 1,300 years. Mino washi paper is known as the best material for making Japan's shoji paper screens. It is a homogenous web of fibers each several millimeters long. The fibers in the paper disperse and soften the light. Enjoy the light produced by this artisanal magic!
The traditional, handcrafted cast-iron kettles known as "tetsubin", which evolved from the pots to heat water for tea ceremonies, are again in the spotlight. The kettles are traditionally black, but modern, colorful versions are available for use as teapots. They have been quite popular in western markets. New and different designs are being created by young Japanese artisans, underscoring the underlying strength of a traditional craft.
The focus is not real cats, but the amazing and profound genre of art featuring them. It is a world not even many cat lovers are aware of. Some adults love it and find it soothing. We look at cat dolls and other items featuring cats, such as cat kimono and even ghostly cats!
This episode focuses on the skills associated with traditional-style Japanese plastering, whereby a plasterer with his trowel can transform a wall into a work of art. We look at how a trowel can make walls truly shine, for example, in kote-e, the frieze- and relief-like ornamentation in the shape of dragons and tigers, which were meant to guard the home. We feature some examples of kote-e by outstanding craftsmen in the Edo period (1603-1868) and what they have to tell us.
This episode will feature a range of scissors that have evolved in Japan for use by different professionals and the beauty that they can create. Examples include fabric shears of the kind used by long-established bespoke tailors, whose blades are fashioned in the same manners as Japanese swords, as well as the shears used in traditional-style flower arrangement, which can cut both vertically and horizontally in the same way as a saw or retractable cutter. And there are also the scissors that hairdressers use to take care of almost invisible split ends.
Kyoto has some snacks that are furtively enjoyed by the residents. We look at how confectioners achieve a vivid green in the rice cakes they make with the leaves of the mugwort plant, a treat available only in the early spring. And we look at the smooth bean paste whose beautiful lilac color is achieved by straining the beans repeatedly. This episode will delve into the aesthetics of some of the snacks evolved uniquely in Kyoto.
Windows are a part of any home, and they can occasionally bring something special to our lives. This episode will delve into the beauty they can convey. We look at some lavish windows providing stunning views of the Pacific, and a house in Kyoto whose long windows offer an artistic panorama. We also take a look at some small windows giving free and easy access, the product of one architect's whimsical desire to provide something exciting for children. And there are big windows ideal for leisurely locations.
Kirikane is a little-known, yet exquisite form of filigree work. It originated in the Mediterranean about 2,000 years ago, arriving in Japan along with Buddhist art. There it evolved into a unique, matchless craft over the course of a millennium. Gold filigrees measuring just less 1mm in length can produce subtle light and shadows. When inlaid into glass, light can play its magic, creating a kaleidoscope evoking the boundless cosmos. We feature a traditional craft that has survived through the passion of generations of practitioners. Welcome to an awe-inspiring realm of light arising from exquisite, breathtaking craftsmanship!
This episode features noren, the curtains traditionally placed over entrances to entice and welcome guests and customers. We look at a number of examples from different parts of Japan and the stories they have to tell. Those in Kyoto bear both the name and the spirit of long-established businesses, while in parts of the Kaga area, Ishikawa Prefecture renowned for a type of yuzen dyeing, parents traditionally gave beautiful and elegant entranceway curtains to daughters entering into marriage. In Okayama Prefecture, we look at some examples that helped revive a historic thoroughfare.
Sanshin is a 3-stringed musical instrument with a long history in Okinawa Prefecture, for those of you who may have heard the music from these southern islands of Japan. It can produce inspiring sounds. The elegantly curved neck is fashioned from ebony, a dark wood regarded as sacred, while the body is covered in snakeskin and embellished with the beautifully woven local fabrics. This instrument has been a treasured heirloom in many homes, valued both for its sound and its graceful shape.
This episode delves into the allure of Sanadahimo. It is a type of woven, flat cord that can trace its origins to the Sanada clan, which produced a number of generals during Japan's Sengoku period, an era of strife that lasted from the late 15th to the late 16th centuries. The cords are tough and hold fast. They were used to hold helmets and armor in place, helping in the style and dash of the warriors of the period. They have also been widely used in fastening the implements used in tea ceremony. The colors and patterns often signify a secret pledge. Today, Sanadahimo cord is being put to a range of other uses, even in outdoor goods. The cords imbue both beauty and functionality.
This episode focuses on the ubiquitous button. We look at a whole range of alluring examples, such as luxury editions, ideal for summer wear, fashioned from the shell of oysters used for cultivated pearls. We look at the results of stunning craftsmanship glittering with all of the colors of the rainbow, such as buttons inlaid with 500 pieces of glass or else gemstones such as ruby and turquoise. And there are some gorgeous antique versions that had been used by European aristocracy. We also focus on the latest designs that transform the mundane into something special.
Bonsai is attracting a growing number of fans in Europe, North America, China, and elsewhere around the globe. This episode delves into the allure of bonsai that blend both old and new. It looks at some of the fascinating forms and textures in the trunks of the miniaturized trees, and the range of landscapes from different parts of the world that can be depicted in the confines of the containers. Wondrous landscapes can be created when natural stone is used as a container.
This episode features bamboo. The everyday items fashioned from bamboo reflect the philosophy of the craftsmen who made them. They combine both function and beauty. This episode also looks at some unusual shapes and patterns in bamboo, designed by nature as it were, as well some works of art that draw on the singular characteristics of this material.
The beauty of world-renowned lacquerware lies in its incredible dark sheen, which takes almost a year to produce. This episode features the dream-like splendors achieved through the skill of lacquerware craftsmen. We look at the techniques for producing the mirror-like sheen, and the techniques for creating pictures and patterns with gold dust and gold filigree, which can measure less than 0.1mm across.
This episode focuses on Japanese knives, renowned for their sharpness, which brings out the beauty and flavor of ingredients, and which makes them indispensable to the preparation of Japanese cuisine. We look at the skills behind these knives which hark back to Japanese swords, and we watch a talented craftsman sharpen and perfect the blades. We also watch a skilled chef with more than 30 different knives put some of them to use. The sharpness of his blades can keep sliced ingredients moist and fresh for days. The ultrathin-bladed knife can thinly cut a giant radish into one long thin strip. And there is a long-bladed version for preparing sashimi that resembles a work of art. We also look at the cutting boards suited to such knives, and hope you'll enjoy the soothing rhythm the blades produce against them.
Schools create memories and look at how some of them do just that with leafy campuses, classrooms bathed in light, and the corridors with dark wood paneling. We look at the common features or "rules", as it were, for the layout of classrooms across Japan, and what famous architects, such as Frank Lloyd Wright and William Merrell Vories, had to say about school architecture. We visit some beautiful but solid school buildings designed after the 1923 Great Kanto Earthquake, as well as a new primary school built after the 2011 Great East Japan Earthquake.
This episode features clothes hangers. Don't miss the skills involved in fashioning premium-quality wooden hangers with flowing curves. The craftsmen make a point of studying the curves and contours of the body using their planer technique. We look at custom-made hangers designed to fit in with the surroundings of a 300-year-old traditional inn in Kyoto, as well as hangers traditionally crafted by bending and folding a single strand of bamboo. Handcrafted hangers have stories to tell. Oddly shaped versions made more than a century ago tells us what people's lives were like back then.
This episode focuses on Tobe ware (from Shikoku), which reputedly has round thickness. It is tough enough even to withstand domestic squabbles where husband and wife might hurl things at one another! It is popular at childcare centers too. The bowls are favored for the local udon noodles owing to their excellent heat-retaining properties. The arabesque patterns normally associated with Tobe ware are popular among chefs as they can happily accommodate a range of different foods. We look at the story behind how the patterns came to be. And don't miss the new shapes being fashioned by some artists. We look at a gigantic globe-shaped version and another with an extraordinary patchwork-like design.
This episode focuses on and delves into the allure of the Yuzen dyeing associated with Kyoto, which produces intricate designs in a wide range of colors. We look at the astonishing skill involved in hand-painted Yuzen that can achieve a picture-like quality, and delve into the secrets behind producing the colorful yet gently restrained effect. Luxury versions involving 1,000 different dye patterns are featured, as well as patterns finished entirely in silver and gold that produce their own unique sheen. We also follow an apprentice geisha entertainer in Kyoto's Gion district, and look at the special Kyoto Yuzen-dyed garments she gets to wear after a year of training.
This episode features the rakugo comic storytelling that developed in the present-day Tokyo area during the Edo period (1603-1867). We look at haori coat and the dozens of other costumes used by the storyteller, and the gestures the storyteller uses to depict a whole range of characters and scenes, including courtesans and wealthy visitors to the pleasure quarters, as well as youngsters. We also focus on the musical instruments, including the shamisen and the drum, which are used to provide accompaniment as well as attract audiences to a performance and bid them on their way afterwards.
Breakfast at traditional-style inns is a great way of sampling the local cuisine. This episode features the breakfasts served at various establishments, including one in Niigata Prefecture (a major rice-producing area), which serves rice cooked on a traditional-style stove, rice porridge that is slowly cooked with hot spring water, and a range of appetizing side-dishes. The guest rooms at an inn in the Shuzen-ji area of the Izu Peninsula have braziers that enable miso soup to be served piping hot. And we look at the savory rolled omelets that have been served for half a century at an inn in Kyoto, as well as the breakfast favored by the author and renowned gourmet Shotaro Ikenami (1923-1990). Also we look at the breakfast at one establishment in Okinawa Prefecture that based on the principles of Chinese herbal medicine, which features 24 separate dishes.
Jade … the very name evokes romance. This gemstone has been very much part of people's lives in Japan since the prehistoric Jomon period. It sparkles with a range of fabulous colors … sometimes white, other times green or purple. The ancients believed the stone was the source of spiritual power, and used in ceremonial beads known as "magatama". It also features in the crown adorning an 8th century Buddhist statue at Nara's Todai-ji Temple. For some reason, jade then lost its preeminent place. It had to wait 12 centuries to be rediscovered. We try to unravel the mystery behind this. And we also take a look at creations in confectionary, glass and other materials inspired by the luster of jade.
This episode features kura, the storehouses or repositories that were once essential for holding and protecting treasured items. These structures have a long history. We look at their distinctive windows and the kote-e reliefs that adorn them. We also focus on the wealth of designs associated with uchi-kura or the storerooms that were built inside houses, as well as the storerooms crafted specifically for Buddhist images. The episode also features a startling example covered in lacquer work from floor to ceiling.
This episode features a number of springs around Japan. The Kakita River Springs are largest in the Orient, emitting more than 1 million tons of water per day. They are also home to an endangered species of aquatic plant (Ranunculus nipponicus var. japonicus), which produce alluring blossoms. We also feature the strange legends associated with the massive spring-fed lake inside the cave in the town of Iwaizumi in Iwate Prefecture. The episode also focuses on the flavors associated with spring water, such as coffee and deluxe versions of river fish which have been brewed or farmed in it. We also look at a community on the shore of Lake Biwa, which uses cold spring water in the kitchen and to cool items in the manner of a refrigerator.
The skies extend equally over one and all. And they are constantly changing, so they never appear the same. They can only be kept still in photographs, videos or else in our memories. We also subject them to all kinds of thoughts. This episode features a number of people who gaze up at the sky, including a photographer, who snaps it each day in memory of her late husband who was unexpectedly taken from her. We feature a person who takes videos of the heavens extending overhead and the events taking place beneath it, as well as an artist who produced a self-portrait of the sky, as it were, in the course of focusing on it over the space of a month.
Dashi refers to the flashy and eye-catching floats that appear in many Japanese festivals, distinct from the mikoshi portable shrines. In some parts of Japan, they are called hoko or yatai. They were originally built to accommodate spirits. Each region has evolved its own particular type of festival float over the ages. This episode will feature the range of floats, including some featuring carvings and metal work produced by generations of famous craftsmen, as well as examples which particular communities have built together from scratch. It will look at the beauty of these floats that add color to festivals, as well as the people who maintain the traditions associated with them.
Zoni is a soup with rice cakes that is an indispensable part of a Japanese New Year. Each part of Japan has its own version making use of the local produce. The broth and the ingredients vary. The soup is consumed in the hope that the coming year will be a happy one. During the Muromachi period, warriors ate a rice-cake soup featuring ingredients which they believed would give them luck and help them overcome their enemies. This episode will also look at an old-fashioned rice-cake soup prepared in the village of Yamazoe in Nara Prefecture, using water and a fire that are regarded as sacred. The cook and culinary expert Tokiko Suzuki will prepare 2 types of zoni from the place of her birth. The episode will also look at some bowls suitable for serving this soup in the New Year.
Shojin cuisine is the term in Japan for vegetarian Buddhist cuisine, which employs a range of know-how and techniques to produce tasty dishes that do not feature any meat and seafood. This episode will provide an extensive introduction to this form of cooking, looking at the etiquette associated with the preparation and the partaking of the breakfast-time rice porridge served at Eihei-ji Temple, the headquarters of Soto Zen sect, as well as a more casual form of Buddhist cuisine (known as Fucha-ryori), which is served at Manpuku-ji, a Zen temple in Kyoto. The dishes mimic the appearance and taste of meat and fish.
This episode focuses on irori, or the traditional Japanese sunken hearth used for cooking and heating the home. It takes a look at a 160-year-old example in a farmhouse in part of Gifu Prefecture, as well as the fish-shaped counterbalances that can adjust the height of the pot-hook above a hearth without the need for any latches or pins. The program features the stylish hearth at the home of rakugo storytelling artist Hayashiya Taihei, and the transformation of a home in Tokyo. It also looks at how one family uses a traditional-style hearth in the course of a day, starting with a western-style breakfast!
This episode delves into the little-known allure of shogi or Japanese chess. We take a look at the shogi pieces used over the years by shogi legend Yoshiharu Habu, as well as gem-like pieces crafted from boxwood featuring stunning designs, and pieces used in prestigious title games that were fashioned by famous artisans in the Meiji period, and other examples that would be the envy of any collector. We focus on a young craftsman who uses lacquer to apply the inscriptions on the pieces, and go behind the scenes of a prestigious title game that takes place at Kakegawa Castle in Shizuoka Prefecture.
This episode makes some alluring discoveries in cut glass, in which artistic designs are cut into the surface of glassware. There is a whole range of patterns in Japan. They sometimes express a wish for prosperous descendants and harmony or are meant to ward off evil. Crafting a gem-like sparkle requires an inordinate amount of skill. The cuts have to be accurate to a level of 10 microns. We feature the story behind the first-ever cut glass crafted from black-colored glass by craftsmen in southern Kyushu, as well as cut glass created in collaboration with a Japanese chef.
Roofs not only provide protection against the rain, wind and the other elements; they are also an important aspect of the overall appearance of a building. This episode features a number of examples and looks at what makes them so special. We focus on the craftsmanship involved in the replacement of a cypress bark roof at Kyoto's To-ji Temple, as well as a roof blending tradition and modernity created by the architect Kengo Kuma and sculptor Kohei Nawa, featuring modern tiles and tiles that were made 1,400 years ago.
This episode features ekiben, the boxed meals sold at railroad stations that add flavor, beauty and fun to a journey. The meals tend to feature local ingredients and come in a range of distinctive containers and wrapping papers. We look at an aficionado who has sampled all 4,500 different versions of ekiben around Japan, and who makes a point of savoring these meals as the scenery unfolds from the train window. We focus on a homely version of ekiben from the Tsugaru region of northern Honshu, and delve into history of some other famous versions from around Japan. Along the way, we introduce you to specialists crafting the wrapping papers.
Bashofu is a traditional Okinawan fabric, which originated about 600 years ago when the islands formed the independent Ryukyu Kingdom. The stalks of a species of banana plant are the source of the fibers, which are painstakingly knotted together into longer strands of thread. The knots are visible in the woven fabric. Bashofu is ideal for the local climate and is treasured by kimono buffs across Japan. This episode looks at some of the distinctive local kasuri designs in which different colored fibers are used to create patterns and images in the fabric. We also introduce attempts to reproduce the fabric of the old kingdom from precious remaining samples.
This episode features chairs, which come in all manner of designs and materials. It looks at some examples crafted from timber from a master furniture maker with a view to providing the ultimate in comfort, as well as some of the outstanding examples among the 1,350 chairs amassed from around the globe by a celebrated collector. We focus on some startling chairs produced by the designer Tokujin Yoshioka, and also look at why there are so many red chairs scattered around Tokyo's Kichijoji area.
Japan is home to all kinds of libraries. The episode features some unique examples across the country, including some historic structuring giving a sense of the periods in which they were built, as well as some futuristic facilities. We visit a library resembling a spaceship amongst trees. Inside is a forest of books stretching for 200m. We look at a university library shaped like the Colosseum of Rome, a place where the intellect engages in combat. Wonder at the futuristic library designed by Shigeru Ban that looks like something out of a science-fiction film. And we look at the transformation of an old spinning mill and an old primary school, the former of brick construction and the latter built entirely from cypress wood, into reading spaces.
This episode features the tiles that adorn floors and walls. They come in all shapes and colors, and change kaleidoscopically depending on how they are arranged. We take a look at some old, rare tiles favored by tile buffs, as well as a modern and stylish tiled wall created by a popular craftsman. Don't miss the astonishing craftsmanship in a place that has been producing tiles for generations. And admire a public bath that has a magnificent picture of Mt. Fuji fashioned from a quarter of a million tiles.
This episode takes us into the world of embroidery crafted by a needle and thread. Embroidery is enjoying popularity in Japan at present. We look at some modern examples in fashion and art, as well as some colorful and enchanting items from Eastern Europe, and realistic depictions of flowers and plants employing a range of different techniques. The show also focuses on the lavish embroidery in late 16th century Noh costumes, and the traditional skills employed to create new embroidered tapestries for decorating the floats in Kyoto's Gion Festival. And we also look at cross-stitch designs from an artist who has become something of a social media sensation.
This episode features chopsticks, which are an essential item of tableware for any Japanese-style meal. Different parts of Japan have their own distinctive designs and patterns. We look at some stylish examples, such gleaming pairs fashioned from 120-year-old Japanese red cedar sourced from the Yoshino region of Nara Prefecture, some examples (praised by chefs) crafted from the same wood that is used for rafters in traditional thatched roofs, as well as chopsticks in the Tsugaru region of Aomori Prefecture with patterns inspired by a type of vegetable seed. We also get a look at some rare and unusual items in the possession of a person who has amassed an impressive collection of around 1,000 pairs of chopsticks from around the world. And don't miss the Spanish architect who also designs chopsticks!
This episode features men's footwear. The fashion-conscious male begins with his feet! We focus on the skills and craftsmanship at a workshop that attracts customers from all over the world with its bespoke footwear, considering the differences in styles between American, British, and Italian shoes. Girolamo Panzetta, a stylish Italian TV personality popular in Japan, shows off a number of casual combinations with some of his favorite shoes. A well-known men's fashion illustrator shares his knowledge of how to look after footwear. We also feature a shoe-shining champion who has won accolades at an international competition for producing a luster in a 50-year-old pair of shoes.
This episode features Bizen ware, one of Japan's oldest potteries, with a history stretching back 1,000 years. The pottery is fired for 100 days in wood-fired kilns. The lengthy firing enables the clays to produce alluring colors and backgrounds. We take a look at some examples fashioned into the shape of cattle, sparrows, cats, and other creatures. And we also delve into the story behind the all-important clay used for Bizen ware. The artisans have long used a mixture of 8 different clays.
This episode is about persimmons. We visit a farmer who has been growing the fruit for the past 50 years. He has 800 premium persimmon trees in his orchard. We also look at dried persimmons, a traditional method of preservation that dates back 1,000 years to the Heian period (794-1185). Drying the fruit more or less triples its sugar level. And we feature arts and crafts fashioned from the fabled dark, marbled wood of certain persimmon trees. Only about one in a thousand of these trees produce this wood, which is prized for its lustrous sheen. Don't miss the unique confectionery made with persimmons, as well as a dyeing technique that relies on the juice of this fruit.
This episode features kimono and the men who like to wear them. We look at a painstakingly crafted design inspired by Saigo Takamori, an important figure in the 1868 Meiji Restoration, who was fond of Oshima-tsumugi, a silk fabric originating from the Amami Islands. We introduce even amazingly designed fabrics that incorporate 60 different types of colored thread. And we also look at how kimono can be worn with the likes of waist sashes, trench coats, shirts, and boots, and call on a popular university professor, who likes to wear kimono day and night. We follow a group of kimono-attired gentlemen in Kyoto Prefecture sipping champagne. And don't miss the gorgeous obi sashes which set off any kimono, including an example featuring gold leaf.
This episode features the Machiya or traditional wooden townhouses of Kyoto Prefecture. They tend to be long and narrow, and sometimes have a special place for the successive masters of the household to sit and admire the view. And they have stylish tokonoma alcoves as well. We look at an inner reception room that once part of a villa owned by the feudal lord and artist Kobori Enshu (1579-1647). It dazzles the visitor with its craftsmanship, be it the sliding doors with pine trees depicted in lacquer and mica, or the transoms with their intricate openwork. We focus on the different types of latticework, by which one could determine the occupation of the owner, such as charcoal or rice merchant. And we follow a plasterer who maintains the craft of fashioning earthen walls.
This episode takes a look at a number of Christian churches in Japan. Among those featured is an example producing a shower of light with its colorful stained-glass windows, and a church constructed very much in a traditional Japanese-style, complete with a Japanese-style tile roof and plastered walls, masterly crafted columns that were built to last, and an altar recess reminiscent of a tokonoma alcove. We visit a church that reverberates to the sounds of one of Japan's biggest pipe organs, a favorite of the musician Akira Senju. Find out the sound it makes and meet the person who crafted it.
This episode focuses on massive, awe-inspiring trees, which are among the biggest living objects on the planet. We take a look at a 2,000-year-old cherry tree in full bloom, as well as Japan's biggest tree with its mysterious hollows, and a stunning, umbrella-like camphor laurel in Kumamoto Prefecture regarded as the one of the most beautiful of its kind. Also featured are an oddly shaped tree which stands guard over a small island in the Inland Sea that is home to only 17 people (, now enjoying a crowd of visitors), and a dark ginkgo tree in Tokyo's Azabu district that survived the massive air raid on the metropolis of March 1945. And we meet up with the scriptwriter So Kuramoto, and discover how his works and life are intertwined with the massive trees in the forests of Furano, Hokkaido Prefecture.
This episode focuses on the colorful range of contemporary tea bowls being crafted in Kyoto Prefecture and the inspiration behind them. They include boldly colored examples influenced by traditional kimono patterns, bowls with lovely, gentle blue hues reminiscent of Ai-zome indigo dyeing, as well as some oddly shaped items. The contemporary bowls can trace their origins to Raku ware. We also take a look at some of the exquisite bowls fashioned by Nonomura Ninsei, a potter who lived in the early part of the Edo period (1603-1868), bowls produced in Kyoto during the subsequent Meiji period (1868-1912) in the manner of Satsuma ware and which gained devotees outside of Japan, and so-called Ido-chawan, the highly prized tea bowls that originated in Yi dynasty Korea (1392-1910).
This episode features Anko or red bean paste. It comes in a range of varieties. We focus on the delicate process for Tsubuan, in which the beans are lightly mashed to retain shape and skin. Another type is Koshian, which refers to beans which have been sieved into a smooth paste. We look at a 120-year-old confectionery establishment in Kyoto Prefecture where this process is still painstakingly done by hand, resulting in a refined paste likened to light snow. And we also look at the inspiration behind a five-colored bean paste. A novel variety of sweets incorporating bean paste imaginatively created by a former textile designer will also be featured, along with the story behind Ichigo-daifuku, a sweet which incorporates both bean paste and strawberries.
This episode delves into the allure of origami and origami techniques, which are being used in a growing number of fields. We look at the amazing skills that can turn a single sheet of paper into a range of creatures, including a stag beetle, complete with jagged jaws, a lovely cat, and even a dragon. New, unprecedented shapes featuring curves and complicated folds can be completed in no time with the aid of software developed by a university professor. And we also focus on the making of the "Miura fold," which is used in scientific experiments out in space.
This episode features some cool and refreshing sweets for the summer. We savor Warabi-mochi (a jelly-like confection covered in sweet, toasted soybean flour) at a riverside restaurant in Kibune, north of Kyoto Prefecture, as well as a glittering, jewel-like jelly produced by a confectioner that has been in business for over 130 years. And we highlight Mitsu-mame, an agar jelly shaped like ice cubes, which are cooling to the eye, and another agar jelly known as a Tokoro-ten, which is produced with spring water from Mt. Fuji and which is served either with a dark sugar syrup or rice vinegar and soy sauce. And we look at what the famous screenwriter and essayist Kuniko Mukoda (1929-1981) had to say about Mizu-yokan (a thick, jellied dessert made from red-bean paste, agar, and sugar). Her belief was that it should be served with the right type of music and lighting.
This episode features some little-known aspects of Somen, a type of very thin wheat noodle, which is popularly eaten in Japan during the summer months. We look at the 1,200-year relationship between a brand of Somen noodle and the Omiwa Shrine in Nara Prefecture. The kabuki actor Koshiro Matsumoto X describes his passion for Somen noodles. We take a look at a deluxe version featuring caviar and truffles, and how the rainy season makes for better-tasting noodles. We watch an 84-year-old noodle chef stretch Somen noodles to an incredible 0.2mm thinness, and the painstaking, all-night work involved to produce a type of noodle in Kumamoto Prefecture nicknamed the "white creature." And we take a look at some highly recommended recipes from a Somen connoisseur.
Beer, the drink that brings refreshment and relaxation. This episode looks into what makes it so special. The manner in which it is poured can create a wholly different impression. We see the ultimate head of beer from a master pourer. And we feature a jewel-like range of ales in assorted colors produced in the quest for flavor, the secret behind the creation of an astonishing gold-colored beer, and the fragrant, international award-winning beers crafted by a US-born brewer in Shizuoka Prefecture. And we also match food with different beers from around the world. There are some fascinating discoveries to be made.
This episode features dashi, the stock prepared from strips of dried kombu seaweed and the shavings of smoked and dried bonito referred to as katsuobushi. It is an indispensable part of Japanese cuisine, from home cooking to the formal, multi-course meals known as kaiseki that are served at high-end establishments. Other parts of the world outside Japan are developing a taste for this stock. We look at the growing number of uses it is being put to. We introduce katsuobushi with melt-in-the-mouth tenderness prepared by an eatery, which specializes in bonito, and reveal the secret of dashi from kombu seaweed that has been matured to accentuate the umami (savory) flavor. We also focus on "awasedashi" or a blended version handed down by generations of kaiseki chefs in Kyoto Prefecture, along with a dish prepared from jellied dashi in which the stock provides the leading as opposed to a supporting role, and Italian-style dishes harnessing the flavor of this stock.
This episode features Mashiko ware, which is named after the town in Tochigi Prefecture, where it has been crafted since the mid-19th century. It is an eclectic blend of tradition, innovation, inner peace and Mother Nature. This thick and roughly textured pottery was initially used for everyday items, such as mortar bowls and jars. Today there are about 500 artisans crafting Mashiko ware, each imparting his or her own individual style. We take a look at some items crafted by Shoji Hamada (1894-1978), a designated "National Living Treasure," who fostered recognition of the artistic merits of this pottery. We look at how Mashiko ware came to be used for a famous takeaway meal sold on trains and at railway stations, as well as a young artisan whose colorful works are popular among young women. Viewers also get to see how this pottery is fired over a full five-day period.
This episode looks at how the crested ibis features in art. We watch an artisan who relies on cherry tree twigs to dye fabrics and reproduce the colors associated with this rare bird. We take a look at "Soaring Wings: Journey of the Crested Ibis," a stage production performed more than 200 times around the globe by the Shanghai Dance Theatre. It took the lead dancer 4 years to perfectly depict the movements of this bird. And we visit an artisan on Sado Island who crafts reliefs depicting this bird, as well as a painter whose works have been inspired by Kin, Japan's last crested ibis born in the wild. There is also rare footage of efforts to revive this endangered species and reintroduce it to the wild.
This episode features cooking ware fashioned from copper, taking us on a journey into the little-known aspects of this world. Copperware is the magician's tool, as it were, for any first-rate chef. It produces mouthwatering, fluffy egg dishes, and glistening jams. Niigata Prefecture is a world-renowned center for beautifully shaped and colored hand-hammered copperware produced by craftsmen from single sheets of the metal. We look at how the craftsmen achieve the astonishing luster. There is an interview with the famous chef Tami Hiyama, who has been using copperware for more than half a century. And we also feature a producer of pancake-like sweets in downtown Tokyo who relies on copper utensils.
This episode features the allure of chocolate. Chocolate is enjoying an unprecedented boom in Japan, owing to the health benefits of the polyphenol it contains, as well as from the recent development of a new variety. "Bean-to-bar" producers have appeared, handling all aspects of chocolate production, from the selection, roasting and milling of the cocoa beans to the refining. They offer a taste of the cocoa beans from different regions that many people hanker after. Ruby chocolate is the new so-called "4th" type of chocolate, which joins the ranks of dark, milk and white chocolates. It has been a great hit with consumers. It relies on a process that is able to bring out the natural pink color and particular flavors of a special type of cocoa bean. We visit a long-established confectioner which has breathed fresh air into tea ceremonies by blending chocolate into its traditional Japanese-style sweets. And we also visit a bar in Ginza that pairs chocolate and drinks.
This episode provides a taste of sake, or Japanese rice wine. It visits an old, traditional-style earthen-walled brewery, looking at the reason for its high ceilings, and the role played by the inner storeroom. Elsewhere, a brewery whose history spans more than 250 years is maturing its sake in a disused railway tunnel. Also featured is the traditional method for producing the koji mold essential to sake brewing, and the new sake aromas resulting from koji obtained from flowers. There are some new and daring pairings of sake, food and tableware as well.
Wasabi (Japanese horseradish), Sansho (Japanese pepper) and Karashi (Japanese mustard) all play an important supporting role in Japanese cooking. This episode looks at what makes them so special, providing a detailed introduction to these seasonings that have been developed in Japanese cuisine. There is an interview with a sushi chef about how to get the most out of a premium variety of wasabi grown with spring water from Mt. Fuji. Also featured is Chirimen-sansho, a favorite in Kyoto home-style cooking made with fish sprats and Japanese pepper, as well as a rare, red-colored variety of Japanese pepper produced in Takayama, Gifu Prefecture. The episode in addition looks at the traditional method of preparing Japanese mustard that removes the harshness but preserves the spicy flavor, and the origins and the painstaking work involved in preparing Karashi-daikon, a Kumamoto Prefecture specialty of lotus root stuffed with miso paste and mustard.
This episode features fragrances that can immediately evoke spring. We focus on the lavish bouquets of a Paris-based floral artist that look and smell like a spring garden, as well as pretty art nouveau-style perfume bottles and the quest to produce unique fragrances that express the motions of this season. In Japan, where the appreciation of fragrances has developed into an art form, devotees rely on small fragrant pieces of wood to evoke the plum blossoms that appear in spring. The knack is sensing the plum blossoms without them actually being there. Various smells in the woods and mountains herald the arrival of spring, stirring memories of home, as well as stirring the appetite.
This episode features earth globes. The copywriter Itoi Shigesato tells us what inspired him to develop a state-of-the-art version relying on augmented reality. The astronaut Mori Mamoru shows a treasured globe he used during his training, and talks about a massive version measuring more than 6m across fashioned from organic light-emitting diode panels. And we take a look at some extraordinary, fold-up versions inspired by traditional-style umbrellas from the Edo period (1603-1868), and a firm that has been handcrafting globes for more than 80 years.
Tango Chirimen refers to the silk crepe renowned for its unique sheen that has been produced for the last 300 years in the Tango region, nicknamed "Kyoto by the Sea." The Kabuki actor Bando Tamasaburo V describes the suppleness of these fabrics, which make them indispensable for Kabuki costumes. The undyed white fabrics come in more than 10,000 woven patterns, including auspicious plants and animals. We delve into the fascinating skills required for the woven patterns and the crimping. The crimping or texturing was developed in Edo (modern-day Tokyo) and has been passed on by Kyoto craftsmen. We look at some premium Yuzen-dyed kimonos produced in Kyoto Prefecture. The white patterned crepe goes through 10 different stages to achieve the desired colors and designs. We also feature a local forest of green alders, which are depicted on kimono fabrics dyed from plants from Tango.
This episode takes us on a journey into some of the little known aspects of Shigaraki ware. This pottery was featured in the NHK morning drama series "Scarlet." Shigaraki jars, both of the narrow- and wide-mouthed kind, have been praised by devotees of the tea ceremony as espousing the aesthetics of "hie" (chill) and "kare" (wither). The best examples of Shigaraki ware are said to have been produced prior to circa 1700. They are distinguished by their firing techniques called "yaki-shime." Kawase Toshiro, a master of flower arrangement, produces some floral displays using antique Shigaraki vases. We look at the versatile nature of the clay used in Shigaraki ware that potters find so attractive, and also feature a Shigaraki-ware bath soothing to body and soul.
Small things are always somehow enchanting. This episode explores the whimsy world of miniatures. We delve into the astonishing skill required to fashion a tiny bowl of noodles that can be perched on a finger. It looks just like the real thing, even down to the glistening noodles and soup. And we take a look at a range of tiny toys, which came about after the 18th century Shogun issued an edict against extravagance and luxury, as well as a witty health charm in the shape of a red owl. Emperor Napoleon was among those fascinated by miniature books - they resemble tiny works of art. We peek inside what appears to be just an ordinary wall socket to see what is causing such a sensation on social media. Also featured is miniature scenery in pots and tiny bonsai that give a soothing touch to any surroundings.
This episode features staircases of the kind that somehow beckon people to ascend them. Architect Ando Tadao keenly describes his ideal stairs. A visit is made to some staircases highly recommended by fans. We take a look at a large theatrical set of stairs that has appeared in Tokyo's Kyobashi district. And we delve into the intricacies of the traditional-style stairs at the teahouse in Yokohama's Sankeien Garden and Nijojinya, which was the home of a rich merchant in Kyoto. Viewers can admire the beauty of the drawers and shelving that built into the stairs in the smaller townhouses of other Kyoto merchants to make effective use of the limited amount of space in the city. The craftsmen who fashioned such staircases had an eye for detail. We look at the skill that produced the beautiful curves in the wooden handrails and the clever way in which the stairs were organized to accommodate drawers and shelving.
This episode features Bingata, the Okinawan dyed fabrics renowned for their vivid patterns and vibrant colors. We look at some examples, listed as national treasures, which recall the splendor and pomp of the Ryukyu Kingdom. Only royalty was granted the privilege of wearing one particular color. We look at the techniques for producing the vivid reds and the motifs inspired by the natural surroundings. After the devastating Battle of Okinawa in 1945, people resorted to some unexpected things for dyeing scarce fabrics. And we feature the tapestries fashioned by a 16th generation artisan committed to reviving Bingata. The 2019 fire which destroyed Shuri Castle, the seat of the Ryukyu Kingdom, has prompted the artisan to break new ground.
This episode features Wasarasa, or Japanese-style chintz. These printed fabrics originated in India, and subsequently evolved into unique styles in Japan. We take part in a tea ceremony performed by the Issa-an school of sencha tea ceremony that makes lavish use of chintz. And we look at the pattern sheets (more than 200 of them!) and the brushwork required for a premium-quality chintz kimono. We meet an up-and-coming artisan who is reviving 1,400-year-old designs. Also featured is the chintz supplied to the Nabeshima clan, which ruled over what is now Saga prefecture. The techniques were kept secret and were only rediscovered again when certain texts came to light in the Showa period (1926-1989). We admire some woodblock-printed examples of the Nabeshima-style chintz produced by an artisan designated as a National Living Treasure.
Ice has a cooling effect on the eye and inside the mouth. We look at some beautiful but transient ice sculptures boldly fashioned with a chainsaw, as well as blocks of ice which flowers amazingly inserted in them. We follow the challenge to come up with an ice dessert fashioned with ice sourced from the Yatsugatake Mountains in central Honshu. There is also an ice receptacle modeled after a tea bowl cherished by the renowned 16th century master of tea ceremony Sen no Rikyu. We also listen in on a record made from ice. And we feature ice as a great partner for whisky, coming in the versatile form of ice cubes and mist.
This episode features Japanese swords. We look at Chikakage, a sword of the 16th-century warlord Akechi Mitsuhide, which was discovered in 2019, and ponder what he might have thought about this weapon. We delve into the fascinating craftsmanship that goes into forging the ultimate sword. The Hon'ami Family has been polishing and sharpening swords since the Muromachi Period (1336-1573). The current head of the family, who has been designated as one of Japan's Living Treasures, shows us what this craft involves. An accomplished sword drawer shows off his swordsmanship and how the forms of swords have evolved over the ages. Also featured is a sword dating from the Heian Period (794-1185). Its scabbard, featuring the oldest extant feline motif in Japan, is a national treasure. A fictional swordsman and computer game character Mikazuki Munechika, who has taken his name from another well-known weapon, makes his appearance.
This episode features zori, or the flat, thonged sandals that have evolved with the Japanese lifestyle. The variety of materials used for the soles and the thong straps provide limitless opportunities for design. Dr. Robert Campbell, an authority on Japanese literature, describes how this footwear is a living tradition. 2 brothers, who have been crafting zori for 60 years, show us sandals offering the ultimate in comfort. And a Kyoto-based footwear store, which has been in business for more than 100 years, shows how it produces its beautifully crafted and functional thong straps. Also featured are the tatami-padded sandals with straw straps, which are worn by the referees for sumo bouts.
This episode features mushrooms, which have been part of the Japanese diet since pre-historic times. We look at some exquisite dishes from a French restaurant that is fussy about its mushrooms, as well as a superb mushroom hotpot of the kind prepared by the hunters who move through the mountain forests in the Tohoku region. An expert shows some unusual fungi, including a species on Hachijo Island that glows in the dark. An internationally renowned botanical artist specializing in fungi reveals the intricacies of these organisms, and takes us through the illustrated encyclopedia compiled by the great polymath Minakata Kumagusu (1867-1941) that features 4,000 different specimens. The Kyogen performer Nomura Mansai visits the home of our host Kusakari Masao in the guise of a mountain hermit.
This episode looks at Japanese-style check patterns (Ichimatsu-moyo). The Kyogen performer Shigeyama Ippei is a great fan. His daily wardrobe, from his suits to his socks, features checks. He shows us some of his favorite items that have been with him for 20 years. Check patterns appear on pottery vessels and figures from Japan's pre-historic era, as well as in the prints of the ukiyo-e artist Toshusai Sharaku, who was active in the late 18th century. We take a look at some stylish black-checked glassware, as well as some examples of Kutani ware. The check patterns of the latter, made up of 3,500 tiny squares, appear to move. The grandson of the landscaper Shigemori Mirei (1896-1975) tells us about the check-pattern garden his grandfather designed for Tofuku-ji Temple in Kyoto Prefecture. And we take a look at some check-pattern sliding doors in an old house.
Urushi or Japanese lacquer combines beauty and utility. It has been recognized as an intangible cultural asset by UNESCO. The Joboji-machi district in Iwate Prefecture is a source for high-quality, domestically produced lacquer. It is a scarce commodity, accounting for only 2% of the lacquer used in Japan. According to the lacquer tappers, a drop of lacquer sap is as precious as a drop of human blood. The area is famous for the lacquerware bowls associated with the local Joboji Temple. Also featured are some lacquerware speakers. They look good and sound good too! We visit a house in Sabae, Fukui Prefecture being decorated with lacquered walls and floors, which are likely to take one hundred years to complete. We also take a look at the amazingly designed round lacquerware lunchboxes traditionally used by the timber merchants in the Owase area in Mie Prefecture. And we feature the conservation work on the lacquered surfaces of the Toshogu Shrine in Nikko, which has been ongoing since the complex was built in the Edo period.
This episode provides a behind-the-scenes look at maiko or the apprentice geisha of Kyoto's Gion district. We look at various aspects of their attire. Why, for example, do they only apply rouge to their bottom lip? Unlike geisha, maiko do not wear wigs; their elaborate hairstyle is done with their own hair. We see maiko undergoing an arduous dance lesson presided over by Inoue Yachiyo V, a master of dance and designated National Treasure. In the last 10 days of their apprenticeship, the maiko wear particular kimono and hairstyles and do special dances. We look at why they blacken their teeth. And we follow maiko on the final day of their apprenticeship when they take part in a ceremony to mark their transition to geisha.
This episode features soba noodles. Tokyo's Ni-hachi soba, containing 20% wheat and 80% buckwheat, was created for those who want smooth and delectable noodles. We look at how it is produced, and the flavors favored by the Rakugo storytelling artists, who were also gourmands. Juwari soba, made from 100% buckwheat, was inspired by the noodles associated with the Izumo region, while Sarashina soba is a more refined version still, characterized by very fine white noodles. The Toji soba associated with Nagano Prefecture is served in bamboo baskets. We also feature a person who has collected 500 examples of the Choko or cup-like vessels used for holding the dipping sauce for soba noodles.
This episode features Buddhist statues in the Nara area dating from the Tempyo era (729-749), which saw a flowering of the arts. SHOCK EYE, a member of the band Shonan no Kaze, looks at the Great Buddha in Todaiji Temple. State-of-the-art technology reveals surprising facts about the numerous statues at Toshodaiji, Oka-dera, Shorinji and Daianji temples. The late photographer Irie Taikichi managed to capture the surprisingly gentle expressions on the Asura (Ashura) statue at Kofukuji temple, a national treasure. References to this particular demi-god, said to be fond of fighting, date back 5,000 years. The Shinyakushiji Temple is home to statues of the 12 Guardian Deities, which were once lavishly colored. A modern Buddhist statue artisan has managed to restore the original colors of the Vajrapani (Shukongoshin) statue at Todaiji Temple. The statue of this guardian deity is kept in the temple's Hokke-do pavilion, and rarely put on public display. The actor Watabe Gota dresses up as a living Buddha.
This episode features netsuke, the small and exquisitely crafted fasteners that are used to suspend small objects or accessories from the sash of the kimono, which do not come with pockets. They were all the rage in the Edo period (1603-1867). These fasteners are art in miniature, easily fitting into the palm of one's hand, and on account of their beauty, tempting to touch and hold. They are treasured companions for Rakugo comic storyteller Kokontei Bungiku, who shares his thoughts about them. We visit a museum in Kyoto Prefecture for netsuke, the largest of its kind. And we also look at why netsuke are also popular among some people outside of Japan. The show features a range of rare and valuable Netsuke fashioned by famous craftsmen in the Edo period.
This episode features smoked foods. We visit a specialty store which uses different woods for different foods, such as bacon and crème caramel. An expert on outdoor living shows some easy-to-prepare campsite dishes. The Chinese chef Wakiya Yuji uses tea leaves to produce a rich, melt-in-the-mouth smoked pork. Also featured are some smoked dishes flavored with soy sauce and olive oil that have been served to and highly praised by visiting foreign VIPs. The actor Yanagiba Toshiro shows us the smoked pickles called Iburi-Gakko from his native Akita Prefecture. And we take a look at a Hokkaido Prefecture dish that smokes fish with a species of native oak.
This episode features Tsumugi, a type of dyed, woven silk fabric. There are a number of regional variations across Japan. The fabric produced in the Yuki area of Ibaraki Prefecture uses the lesser quality "silk floss" from the silkworm cocoons, which is spun by hand into yarn. The fabric from Amami Oshima Island gets its lustrous dark colors from being dyed with the local mud and then washed in the local pristine streams. The singer Sato Anna performs a local song about the weaving of yarn. She wears for us an heirloom kimono of Tsumugi inherited from her grandmother. (Sato also sang the theme song for an NHK historical drama series about the influential 19th-century warrior and statesman Saigo Takamori.) Azumino in Nagano Prefecture is renowned for its fabric produced from wild silk, also called "diamond silk" on account of its rarity. The resulting fabric has a bewitching sheen. The antiques expert Nakajima Seinosuke talks about Tsumugi fabrics and art.
This episode is about windows. The giant windows in the home of the garden designer Saito Taichi provide stunning views of 50 different plants; the owner said that he wanted an ant's perspective. The architect Yoshimura Junzo (1908-1997) designed a whole series of windows in Karuizawa inspired by the great Frank Lloyd Wright, who favored large windows for admiring one's natural surroundings. We visit a library whose windows give the impression of being onboard a starship. We look at another type of fascinating window, the oculus, which features prominently in the Pantheon in Rome, as well as in a Buddhist temple in Kamakura. Sen So-oku, the tea master of the Mushakouji-Senke school, talks about how windows feature in the places used for tea ceremonies.
This episode features a whole range of beautiful and soothing lamps that give a sense of warmth and nostalgia. We visit a secluded hot spring in Aomori Prefecture illuminated entirely with 140 lamps. And we look at some magnificent lamps and lanterns carefully fashioned by craftsmen in the Meiji period (1868-1912). Popular comedian Hiroshi shows us the lantern he takes on camping trips. The last craftsman of hurricane lanterns in Japan shares with us some touching stories. We also feature the jazz and rock duo EGO-WRAPPIN', who sometimes use hand lamps when they perform before audiences. And we look at the alluring illumination at a hot springs resort in Aso, Kyushu.
This episode focuses on the colorful and varied world of glass. We look at a range of elegantly shaped and superbly crafted hand-blown wine glasses from one of Japan's leading glassware manufacturers, the dynamic glass objects fashioned by the artist Mishima Ritsue in Venice, and the exquisite gradations that can be achieved in industrial glass grinding. We also look at examples of pâte de verre or molded, multicolored glass featuring traditional Japanese patterns and which bring to mind sugar confectionery. The episode moreover gives us a glimpse of some of the stained glass windows fashioned by Ogawa Sanchi (1867-1928), and we visit a glass tea pavilion created by the internationally acclaimed designer Yoshioka Tokujin.
This episode is about cranes, which are associated with happiness and good fortune. We look at some stunning images of red-crested cranes captured by a cameraman who specializes in this endangered bird, which was made a protected species in Japan 70 years ago. Cranes have fascinated numerous artists, among them the painter Tawaraya Sotatsu (c. 1570 – c. 1640). The episode delves into the auspicious shapes and designs associated with these creatures. Cranes are also featured in kimono. The idea is that the birds were a link between heaven and earth. The metal craver Katsura Morihito, who is designated Living National Treasure, is recreating some gold crane figures for the Kasuga-taisha Shrine in Nara Prefecture, which every 20 years carries out major repairs and ceremonies in an event known as Shiki-nen Zotai. The figures depict a crane in gold perching on a tree fashioned from silver.
This episode looks at how the Japanese have interacted with fragrances. The Japanese have come up with various ways to enjoy these invisible things. Kodo or the "Way of Fragrances" is the art of appreciating various rare and exotic fragrant woods sourced from outside of Japan. It evolved in the Muromachi period (1336-1573), and is still going some 500 years later. Environmental degradation means some of these woods are no longer attainable. In May 2022, the Shino School, the oldest extant school of Kodo, conducted a ceremony offering incense to the spirit of Tokugawa Ieyasu (1542-1616), the first Tokugawa Shogun, using a particularly treasured piece of wood known as Ranjatai.
Traditional Japanese instruments are the focus of this episode. They are generating considerable interest in Japan at present, evoking both the past and being a source of new sounds. We are treated to a performance by a popular group that only uses traditional instruments. And we delve into the traditions in Gagaku or Imperial Court Music, the oldest type of orchestra music, as it were, which has been around for one thousand years. We look at flutes being crafted from materials aged for a century. The Gagaku musician Togi Hideki talks about instruments around the globe and the essence of Gagaku. A craftsman shows the techniques for fashioning koto (a type of zither). The episode also interviews an Italian artisan who is helping preserve the Chikuzen-biwa, a type of lute. And the actor Kusakari Masao gives a thrilling drum performance!
Every Japanese invariably owns some kind of personal seal. The finely crafted items embody generations of skill. Seals are practical, but they can also be stunningly beautiful. The musician Shishido Kavka is captivated by the genre of stamps known busho-in, which features the name of a famous warrior, a design of some kind, e.g. a tiger or dragon, and a personalized message. The episode also looks at the tools and craftsmanship of a seal maker, which has been in business for more than four hundred years, and the painstakingly detailed craftsmanship that goes into craving Chinese-style seal stones. A range of important seals from different parts of the globe are featured, and we focus on the meaning in the lettering and designs in some examples predating the Christian era.
This episode is about scissors and shears. It features a number of renowned contemporary craftsman and the outstanding wares they produce from traditional techniques. The items have both presence and refinement. The show looks at the shears that have evolved for ame-zaiku, the fashioning of animals and other shapes from heated candy – an art form that has existed since the Edo period. The candy must be shaped within the space of about five minutes. The episode focuses on some stunning examples of papercut work, the intricacy and elegance of which have won international acclaim. It also looks at some techniques of flower arrangement made possible by the best of floral shears.
This episode is about Edomae-zushi, or the style of sushi which evolved in Edo, or present-day Tokyo. It's one of the most familiar forms of Japanese cuisine. The show features a chef who prepares a type of beautiful and richly flavored sushi with tuna, which has been seasoned and allowed to mature for a month. We visit a restaurant which has been around since the days when Tokyo was known as Edo to watch the chefs filleting and preparing a small type of fish (gizzard shad). Sushi often comes with slices of sweet and savory omelet (tamago-yaki). We look at a version that takes five hours to make. And we also look at oboro, the flakes prepared from mashed prawns and white fish, which are well-known accompaniment to Edo-style sushi, and honte-gaeshi, the traditional technique for shaping and pressing the sushi toppings on the beds of seasoned rice. And we look at knife techniques for cutting squid to make it both pleasing to the eye and able to melt in one's mouth.
