Seasons & Episodes
Tama Hiyama: Chirashi Zushi Home-party Sushi
Recipes are often developed over several lifetimes of work, lovingly crafted and passed on from generation to generation
Akemi and Satsuki: Shojin Ryori, Buddhist Cuisine
Sisters 69-year-old Akemi and 67-year-old Satsuki have embraced "shojin ryori," a kind of vegetarian cuisine practiced b
Akio Okamura: Sardines Pickled in Rice Bran
Akio Okamura (75) is a man who lives by the sea in the quaint town of Matsuzaki. He's master builder of the Okamura Mari
Sayaka Mori: Seaweed Maki Roll
The town of Monzenmachi in Ishikawa Prefecture is surrounded by both the sea and mountains. Here, Sayaka Mori (38) has d
Misao Kuwata: Mochi Rice Cakes Wrapped in Bamboo Leaves
Something is always cooking in 92-year-old Misao Kuwata's kitchen. Every week she prepares 600 Sasa-mochi, a sweet steam
Jiyu Gakuen: Salmon Chirashi Zushi
Jiyu Gakuen is a unique school in the Tokyo suburbs that emphasizes "learning from daily life." Every day, the middle or
Harie, Shiga: A Town Living with Water
Lake Biwa is the largest body of fresh water in Japan. There's a town, Harie in Shiga Prefecture, on its northwestern sh
Shimi-konnyaku, Ibaraki
Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was dev
Hayama: Bringing Seafood Back
Hayama, a seaside resort to the west of Tokyo, is known for its high-quality vegetables and beef ... but not its seafood
Iga: Creating New Out of Old
Deep in the countryside is the peaceful area of Maru-bashira in Iga in southern-central Japan. This tiny village of only
For the Love of Akigawa's Sweetfish
The clear waters of the Akigawa River course through a verdant gorge, just 90 minutes west of Tokyo. They are home to a
First Bites, Big Smiles
Babies are about 6 months old when they gradually stop drinking breast milk or formula and start eating solids. It's a p
The Wasabi Brothers: Finding the Spice of Life
If you duck under tree branches, wade up a stream and climb over rocks, you will find a secret place of wasabi patches,
Live Eat Cook Simple
Anda Yuko, owner-chef of a Tokyo restaurant, has a singular philosophy. On first glance her food looks like unfussy, pro
Finding Happiness in Hayama
Ito Chimomo leads a wonderfully rustic life in the picturesque town of Hayama, close to the sea and surrounded by nature
Boxed Meals, Family Flavors
Suzuki Kinue knows a thing or two about making delicious bento boxed meals. She's been operating a tiny store in Tokyo's
Life on a Tea Farm
Much of Japan's renowned Uji tea is produced in Minamiyamashiro, the last remaining village in Kyoto Prefecture. Headed
Mieko's Island
The people of Tokunoshima live long, and well. But one woman on the small Japanese island stands out. At the sprightly a
A Taste of a Summer Festival
Minamiaizu Town, Fukushima Prefecture. Here, Akutsu Yasuko runs a fish shop renowned for its "marinated herring with san
Passing on Pickled Plums for Posterity
In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're
Finding Myself in Satoyama
Rie left Tokyo to get married in a rural village. Running a chestnut farm and welcoming people with her unique cooking,
A Craftsman's Roots
Honda Sueyasu has spent a lifetime thatching roofs and making sure a delicious taro thrives in his community. The eterna
The Vegetable Nurtured by Snow
For over 200 years, Yoshida Kiyoshi's family has been farming yukina, a rare vegetable cultivated in the snow.
The Joy of Soy
Junko lives with her cat among the mountains of Nagano Prefecture. She runs a restaurant specializing in soybeans, and p
Bamboo Shoots Ring in the Spring
Junko lives with her cat among the mountains of Nagano Prefecture. She runs a restaurant specializing in soybeans, and p
Nothing Wasted Everything Gained
Ishigashira Etsu runs a workshop specializing in saki-ori, a traditional fabric made of unwanted materials. And her cook
An Island Where Art and Food Meet
Teshima in Kagawa Prefecture is one of the area's "art islands." Playing host to tourists, 89-year-old Akeda Hanae cooks
Let the Good Times Roll
Traditional futomaki sushi rolls hold their true beauty within. Ando Kuni has been making them for years, and they taste
Hamako's Mountain Home
In a small mountain town of just five people, we visit the kitchen of Isogai Hamako, sharing in distinctive foodways and
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