Yasuhide Kadogawa, Fish Shop Owner Fish shop owner Yasuhide Kadogawa is affectionately known to customers and friends alike as "Mr. Cat". He's also a keen judge of seafood who's passionate about research. When he spots something unfamiliar at the market, he buys it and immediately looks it up. If he's still puzzled, he turns to a university professor who's a friend for help. Kadogawa says improving his understanding of habitats and behavior helps make his assessments more accurate. And he's enthusiastic about sharing his wealth of knowledge with the next generation. He makes time to visit clients and offer suggestions to young chefs about the most delicious ways to prepare fish. More than a few customers entrust Kadogawa when they plan special menus. "Unless we pass down Japan's culture, it can't be preserved". With these words, Kadogawa is nurturing knowledge about Japan's fish-based food culture.
Hiroyasu Shoji, Lighting Designer Meet Hiroyasu Shoji, a world-class lighting designer who switches off the dazzle in favor of "comfortable darkness". Through meticulous planning and masterful creative instincts, he crafts interplays of light and shadow that soothe the soul. Japan's Great East Japan Earthquake resulting tsunami led to power cuts and conservation that dimmed the lights of Tokyo - and Shoji's belief in his profession, until a visit to a remote tropical island renewed his sense of purpose. 5 years later, in the autumn of 2016, he sets out to turn a shuttered shop in a historic but fading town into a glowing beacon of hope and revival.
The Masters of Tsukiji Market We focus on some professionals and the challenges they encounter at the world-famous Tsukiji Fish Market in Tokyo. Among them, Hitoshi Fujita (60) is a seasoned Chinese chef who's relatively new to Tokyo, and a self-described Tsukiji "novice". His goal is to secure the best seafood for his guests, but will he succeed? Chef Toru Okuda (47) is said to have mastered the essence of Japanese cuisine. We follow him to Tsukiji as he takes on a new and demanding ingredient - the wild tiger puffer fish. And meet 53-year-old broker and wild tuna expert Hiroki Fujita. He says the feel of the flesh in a tuna's tail tells him instantly if it's good.
The Tsugaru peninsula lies on the northern part of Japan's main island, and is home to some of the country's most untamed landscapes. For more than 30 years, 93-year-old Kuwata Misao has made over 50,000 Sasa-mochi rice cakes every year here, all on her own. She goes into the wilderness to find bamboo leaves, and grows her own azuki beans to ensure the perfect ingredients for her delicious mochi. What is the meaning of work? Of life? Of happiness? Granny Mochi's quiet, delightful tale warms the heart.
We follow Kawada Tomoya (37), an up-and-coming Chinese cuisine chef with rave reviews by 3-star chefs! Blending traditional Chinese cooking with Japanese techniques, he's gaining fame worldwide with a new Chinese cuisine that epitomizes "Japanese spirit, Chinese learning." In order to serve customers dishes at the best possible moment, the staff rush about the kitchen, never wasting even a single minute or second. What inspired this was a meal by a master chef that changed Kawada's life. We follow this passionate man for a summer as he takes on a challenge, tirelessly trying new experiments and pursuing cuisine with wholehearted honesty.
Yokohama produces 1.22 million tons of garbage a year, the most of any municipality in Japan. Collection expert Take Yusuke is the ace of the city's biggest waste collection firm. He spends hours every day picking up over 3 tons of garbage a day from businesses like restaurants and hospitals. He has various tricks to prioritize efficiency, but that's not all that matters to him. Discover his essential work behind the scenes of our daily lives.
Tashiro Seiichiro's fishing boat is booked up 2 years in advance. His popularity lies in his fame for helping beginners even land big fish. He's especially known for sniffing out the enormous yellowtail amberjack. Tashiro's keen observation helps him find over 1,500 of these fish each year. He knows the currents, wind direction, locations, and timings that will best suit each passenger's skills. It's not luck, but strategy, that pinpoints the prized yellowtail amberjack. Join us on a voyage to the Genkai-nada Sea, one of the world's top fishing spots, and discover how Tashiro hones his skills.
In the vast open plains of Hokkaido Prefecture lives shepherd Sakai Shingo (49). The meat from the lambs he raises is raved about by famous 3-star chefs, and was chosen for the main dish at the G8 Hokkaido Toyako Summit. Even the wool he produces is popular for its fine quality. As he raises such top-class sheep, Sakai often says the following: "I'll consult the sheep." "Listen to the sheep." "The sheep will tell you." Dreaming of the self-sufficient lifestyle of nomads, he built his own farm from scratch on empty land 20 years ago. Now, we follow him for 10 months as he faces the lives before him throughout the beautiful Hokkaido seasons.
Baba Ryoji (71) is a leading restorer of Japan's many cultural properties. He's worked on the Phoenix Hall of Byodoin Temple, as well as Sanzen-in Temple, and is recognized as a holder of Selected Conservation Techniques. His extraordinary skill and knowledge are coupled with the latest technology to faithfully recreate historical materials and techniques. He brings centuries-old art back to life, inhabiting the spirit which inspired the original artists. Baba's current project is a 400-year-old artwork on a sliding door. He spends a year working on this irreplaceable piece of cultural history.
Known as "The Lone Wolf," Italian cuisine chef Saito Tomofumi (46) stands apart from the rest. Preferring to do everything himself, he not only cooks course meals, but even makes bread and desserts himself. What's more, when Saito comes up with new dishes, he doesn't make prototypes or taste-test. Under the pressure of an all-or-nothing battle, he pushes himself to the utmost limit and creates unparalleled new dishes. Alongside his wife Noriko, who handles serving customers, he spends his days constantly driving himself as far as he can go. We follow him, seeking what it truly means to cook and run a restaurant.
Search and rescue dog trainer Kaida Hiroshi (57) plays a vital role in a country where natural disasters are common. He's a pioneer who's raised countless dogs over 33 years in the field. He's worked on over 250 sites, including the Great East Japan Earthquake and the Kumamoto earthquakes, finding many missing persons. However, in July 2020, during our filming, Kyushu was hit by unprecedented rainstorms that washed away Kaida's training facility. Regardless, he set out at once on search missions. Meet the man and dogs who go into dangerous areas and bear the burden of families' hopes.
Craftsman Shingai Koichiro has devoted his life to making cotton futons. Orders from customers with issues like back pain come in from across the country, with a wait of up to 6 months. Each futon is completely made-to-order to fit the customer's physique. Shingai uses only the finest cotton from around the world, making his own unique blend in pursuit of the ideal firmness and texture. Handwritten in chalk on the walls of his factory are numerous phrases to fill himself with inspiration. Among them: "Do something anyone can do, more than anyone can." We follow this craftsman as he puts his heart and soul into making futons.
Kobori Natsuka is a vegetable buyer who's trusted by farmers all across Japan. She's unearthed value in overlooked varieties and put out a stream of hit products, including the now-popular Anno sweet potato. In Ishikawa Prefecture, she finds a 350-year-old heritage variety of burdock root once given to the shogun as tribute. In the winter of 2020, she set a sales target of 1 ton for an entirely new vegetable. But then the fields were hit by major snowfall. What action did Kobori take?
In Makurazaki, Kagoshima Prefecture is a katsuobushi (dried bonito) craftsman whose products sell for around $300 USD a kilogram, the highest price ever seen on the market. 40-year-old Sezaki Yusuke creates a flavor that attracts 3-star restaurant chefs both from Japan and around the world. Sezaki crafts the highest-quality Hongarebushi, following time-honored Japanese traditions. After nearly 6 months concentrating their umami flavor, his katsuobushi take on a jewel-like luster, and yield a broth that immensely magnifies the appeal of fellow ingredients. However, Sezaki once thought of leaving this job, unable to face his own weakness. We look at his story of hesitation and growth, as he pursues ever-greater heights.
Who knew Japanese wine could be this good? A master sommelier describes it as having "an elegant acidity and fruitiness. Later you get a slow rush of umami." Explore the secrets of a Japanese wine served on international first-class flights. It's made by sumo fan and single mother Saito Mayu, who's braced to tackle the world. We follow her small winery in Koshu, Yamanashi Prefecture from summer to winter. Discover why its wine is taking the world by storm.
The Tsugaru Peninsula lies on the northern part of Japan's main island, and is home to some of the country's most untamed landscapes. For more than 30 years, 93-year-old Kuwata Misao has made over 50,000 Sasa-mochi rice cakes every year here, all on her own. She goes into the wilderness to find bamboo leaves, and grows her own azuki beans to ensure the perfect ingredients for her delicious mochi. What is the meaning of work? Of life? Of happiness? Granny Mochi's quiet, delightful tale warms the heart.
Sought for their beauty, the finest Japanese swords of the modern age are in constant demand, selling for millions of yen. These swords are made by Yoshihara Yoshindo (78), the greatest modern-day swordsmith. Using techniques passed down for over 1,000 years, he turns steel into the most extraordinary treasures. We follow the 4 months it takes to create a sword, from its beginning as a clump of steel known as Tamahagane, to its magical transformation into a distinguished blade. Overcoming the death of his son -- his successor -- and illness of his own, Yoshihara continues to pursue ever greater heights. What conviction drives his way of life?