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Synopsis
Host Peter Barakan delves into various aspects of Japanese culture; exploring practices, history, and modern innovations in such areas as ramen, rice, sushi, geisha, bonsai, and so much more. Local experts discuss their passions at fascinating length, and American Japanophile Matt Alt experiences the food, practices, and cultures in each episode in depth. Viewers will finish each half hour episode with a new understanding of an area of Japanese life through demonstrative videos and explanations, all delivered respectfully and true to the Japanese way of life.
Episode 23 : Izumo: Land of the Supernatural
December. 14,2023
In the late 19th century, writer Lafcadio Hearn (Japanese name: Koizumi Yakumo) helped introduce Japan to the wider world. We visit the Izumo area to learn about the supernatural realm that he loved.
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Episode 22 : Izumo: Home of the Gods
December. 07,2023
Each year, Japan's deities are said to gather in Izumo in western Japan. We visit Izumo Taisha, a shrine with a millennium of history, and explore a land with deep connections to the distant past.
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Episode 21 : Japanophiles: Benjamin Flatt
November. 23,2023
Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his "Noto Italian" cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.
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Episode 12 : Amami Oshima: Shaped by Adversity
July. 13,2023
Life in Amami Oshima was once so tough that the islanders devised a way to make a poisonous plant edible. Harsh circumstances nurtured their resilience and resourcefulness on a subtropical island that was ruled by different outside forces as the centuries passed. Folk music became a medium for private communication, and in secret they produced silk fabric with a distinctive black beauty. In the second of two episodes, Peter Barakan gets to the heart of Amami Oshima's unique culture.
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Episode 2 : Satsumaimo: Sweet Potatoes
February. 09,2023
Sweet potatoes are widely grown and enjoyed in Japan. They're baked, fried, served in stews and used to make desserts. Throughout history, they have offered a solution to food shortages. And nowadays, they can even help to keep a building cool in summer. Our guest, researcher Hashimoto Ayuki, introduces us to new ways of enjoying this versatile vegetable. And in Plus One, we see some innovative takes on mobile baked potato sales.
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