In an office, she can perform better than anyone, but when it comes household chores, she’s totally useless. She’s a single woman pushing 30 named Mei Aihara, and her room is a mess. Appearing one day at her doorstep is Nagisa Shigino, a much-in-demand “super domestic helper” who can do the cooking,...
Naoki Hanzawa is a banker at the Tokyo Central Bank. Despite his having exposed many injustices inside the bank, the story begins with his being sent off to a subsidiary company, Tokyo Central Securities. Hanzawa commands a band of workers who are part of the so-called “lost generation.” Together, t...
The No. 4 Mobile Investigation Unit was quickly pieced together as part of reform efforts to overhaul the police organization. There, a wild maverick of a cop, Ibuki, gets paired with a serenely composed partner, Shima. Their role is to be on call 24 hours to fill in gaps in police shifts by investi...
Many of Oita's tourist attractions are hot springs, like the reddish "Lake of Blood Hell" and a "mud springs" called "Bouzu Hell" where mud bubbles up.
The “Onsen Prefecture” slogan is everywhere in Oita.
Keyword: Beppu,onsen,Oita,Japan,hot spring
In the net drawn up from the sea floor, there are so many kind of fish such as eelpout, shiny red sweet shrimp, and ray. The fishermen spread out the fish on a fish boat.
Keyword: fish, fishery, boat, eelpout, shrimp, ray
You can find rare fish at this conveyor belt sushi restaurant, such as scalpel sawtail, scarbreast tuskfin, and Kamagari.
Kamagari is also called black croaker.
When you open its big "croaker," or mouth, you can see that its mouth is black inside.
Keyword: Conveyor Belt, sushi, fish, rare
This is the campus of Hokkaido University, which first opened its doors in 1876 as Sapporo Agricultural College. Its historic agricultural science department is a flagship institution in Japan with a long history.
Keyword: Hokkaido, University, Sapporo, campus, student
Here in Otofuke Town in Hokkaido, people take advantage of the wide-open area to conduct large-scale agriculture. His tractor and combine have certain modifications to manage a sprawling 99 hectares of farmland.
Keyword: Hokkaido, sugar cane, tractor, farmer, farmland, agriculture
With the equipment incorporating a GPS guidance system into the workflow, a tractor is spraying pesticide in the vast field.
Keyword: tractor, farmer, farmland, agriculture, equipment, technology
These are the croquettes that sell almost 3,000 on a busy day.
Bread crumbs known as Panko cover the batter-dipped patty.
The inside consists of ground meat, mashed potatoes, and minced onions. It looks like the common croquette that you would find anywhere.
Keyword: croquette, cooking, frying,...
They continue to make a limited 200 "Exquisite Croquettes" every day. Changing locations to Mishima City in Shizuoka Prefecture, you would notice that numerous stores have put up a sign that reads "Mishima Croquette" on their storefront as you take a walk in the city. More than a dozen shops sell cr...
Kamaboko is processed fish paste molded into a variety of patties.
At this shop they also sell "oden," a dish where various ingredients are simmered in a broth. It seems unlikely that such a shop would sell croquettes, but here are The Oden Croquette sold for 60 cents each.
This croquette is diffe...
In the process of making frozen udon, a huge freezer comes into play. The udon noodles are placed on serving-size trays, and frozen immediately at minus 35 degrees Celsius for 15 minutes.
Because the udon is frozen quickly at its best condition, it retains the freshly boiled texture even after defr...
Gyokuro is a green tea of the highest quality started in the late Edo period. Its mellow flavor and aroma made it most popular among lords of the domains, as well as the shogun’s retainers, and it soon became one of the specialties of Edo. It usually serve with Japanese cakes.
Keyword: Gyokuro, ...
Kindai Bluefin Tuna is the farm-raised tuna undertakes by Kinki University students. A ten-minute trip on the water takes us to a large fish pen in the ocean. A peek underwater finds many farm-raised tuna swimming about. There are about 100 tuna in this one cage alone.
Keyword: Kindai Universi...
Nousaku placed his focus on tin, which was said to be too soft
to be used for tableware. If it bends, then use its flexibility as its selling point. It was undoubtedly a turnabout idea.
Keyword: Tin, Tableware, Nosaku
The Oumi-cho market is the locals’ kitchen. There are 183 stalls, selling crab and seafood from the Japan Sea, and local Kaga-brand vegetables.
Keyword: Oumi-cho, Local, Market
Toyama bay is known as ‘the natural fish tank‘. Prefectural sushi restaurants have come together to create a sushi brand for Toyama, called ‘Toyama Bay Sushi’. Using only Toyama rice and fish caught in theToyama bay defines the brand.
Keyword: Toyama bay, Sushi
The next food festival we visited was a 'meat festival' that is held in Tokyo.This event is very popular and it drew a record number of 81,000 visitors on a single day.The visitors come to enjoy tasty meat dishes.At this event, 50 famous meat stores from all across Japan open stalls.It caters to mea...
The ship left the port at 2:10 am. After going 15 minutes out at sea, they arrived at the first fishing ground. .In the dark water, they began to collect the fishing nets that were put out the previous day. On this day, they caught a large number of Tachiuo or cutlass fish, a valuable fish.
Ke...
Miso is a fermented food product of soybeans.
Using the power of mold, deeper rich flavor and umami is brought out. In the same way, if you look at the ceiling of the soy sauce storehous you will see that the beams are covered with koji mold. Without this mold, tasty soy sauce could not be produc...
Dried bonito and kelp dashi are the one of techniques to bring out the umami to the maximum. For many years the four tastes of “sweet, sour, bitter and salty” were the basic tastes in the world of cooking. However, in 2002 umami was scientifically proven to be the “fifth taste” and received the at...
Odate Magewappa or bent woodware made by heating a thinly shaved board of Akita cedar wood and bending it. The skill of a master craftsman is in this part where the bent board and the board are put together. It is shaved with a plane to a thinness of less than a millimeter. Finally, using the bark...
The shape of Magewappa or bent woodware lunch box is basically the same since Edo era. That was because it was so functional that it didn’t need to be changed.
Keyword: Magewappa, Bent woodware, Lunch box
It's called the Nanja Monja Café and is up in the tree.
This tree house café opened in 2012. Climbing up the creaking, hand-made wooden stairs you will find a customer sitting on the terrace. The café is very popular among women.
Keyword: treehouse, café, women, Yokohama
During heavy rainfall when water levels rise above the 1.6 meter-high dam, water flows into this reservoir. The reservoir is about 140meterswide and about 130meters long, and can hold up to 210,000㎡ of water.
Keyword: water, storage, rain, reservoir, architecture, flood, facility, overflow
They begin whitebait fishing near Enoshima island. Whitebait are mostly young anchovies and sardines. The fish are so tiny that a finely-woven fishing net is used. The fish are silveryand lively.
Keyword: fishery, fishing boat, fisherman, whitebait, fish, Enoshima
After three hours fishing they return and immediately begin boiling the fish since absolute freshness is of the highest important for whitebait. They're cooked in a minute.
Keyword: boil, whitebait, fresh, process, fish, process
A single silk thread is made by twisting fibers from five cocoons into one. Pay attention to the left side of the screen. One of the cocoon fibers is about to run out of fiber. Before it is depleted, another fiber is quickly added, and the spent cocoon is cut away. Adding a new fiber happens in ...
This is how they brew the Kamakura beer. First, hot water is boiled in the huge tank. Next, you put malt in. 120 kgs of malt is added to make mash for 1500 (12 ounce) bottles. After boiling malt for a few hours, the mash is finally ready. Next the mash goes into the filter. The brown liquid squ...
It's covered with fuzz. As the koji mold grows, the filaments begin to bloom. This is what it looks like when it becomes koji.
Keyword: koji, mold, aspergillus oryzae, close-up, rice malt
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