Season 13

Glasswork is an art form featuring delicate yet bold designs. We take a closer look at Japanese glassmaking, where artisanal skills are passed down and the craft evolves with the times.

From traditional incense sticks to perfumes that incorporate the scent of red ink pads, the range of fragrances in Japan is endless. We travel to Kyoto and Tokyo to sniff out the latest trends.

Salmon is Japan's most popular fish eaten at home. However, catches have been plummeting due to global warming. We look at new approaches to salmon farming and what this fish means to people in Japan.

Australian Phillip Richards gives back to his adopted home of Nozawaonsen by crafting gin and whiskey using local ingredients. We explore what draws him to this small village in Nagano Prefecture.

Once symbols of Japan's postwar growth, danchi housing complexes now face aging buildings and residents. We look at new initiatives that are reshaping and even revitalizing these communities.

For around 100 years, Japan's jazz kissa have offered a sanctuary for music lovers to enjoy jazz. We explore the enduring appeal of this unique subculture and how it is being preserved today.

Our bodies are home to trillions of bacteria that influence our physical health and mental well-being. We explore Japan's relationship with fermented foods and "chokatsu," or gut-related activities.

Sashiko is a type of traditional Japanese embroidery, once vital for the durability and warmth of clothes in cold climates. We explore how the charm of this enduring craft is being rediscovered.

Seaweed is earning recognition around the globe as a nutrient-packed superfood. From innovative dishes to bioplastics and renewable energy, we explore the untapped potential of seaweed.

Japanese confectionery has evolved over centuries, shaped by influences from China and beyond. In Kyoto, artisans honor tradition while advancing the craft with a fresh, modern sensibility.

How do we deal with modern clutter? From clever decluttering techniques in tiny homes to refined organization methods practiced by experts, we explore the Japanese sense of beauty in tidying up.

Noguchi Hideyo, the former face of the 1,000-yen note, rose from adversity to become a renowned, life-saving bacteriologist. We visit his birthplace, Aizu, and trace his life of resilience.

In Aizu, samurai values of loyalty and firm resolve survived devastating defeat and drove a remarkable recovery. We explore how that spirit has shaped the area's sake, craft beer, and lacquerware.

While food stalls are vanishing from cities across Japan, Hakata in Fukuoka City is one place where they remain popular. We explore a unique food culture that satisfies both the body and the soul.

From camping to karaoke and afternoon tea, people of all ages in Japan are enjoying "solo-katsu," doing social activities solo. We explore how this unique trend is changing consumption and design.

Japan is a major egg consumer, averaging 330 eggs per person per year. Strict hygiene standards allow eggs to be safely eaten raw, while discarded shells are repurposed into paper and plastics.

Kutani ware features delicate yet bold designs. Building on traditional techniques, artists explore new forms of expression with their own sensibilities. We look at the beauty of this evolving craft.

American koto player Curtis Patterson has been exploring new expressions on the instrument for over 40 years. Today, he's dedicated to teaching children and keeping the tradition alive.