Begin Japanology Episode Rating Graph

Japan today is home to 4.17 million cattle. 2.7 million are classified as beef cattle, and two-thirds of these are classified as wagyu. There are 4 unique Japanese wagyu breeds, which were created by crossbreeding older Japanese breeds with larger foreign ones. Wagyu is known for its distinctive web of marbling. This tender, melt-in-your-mouth beef can be enjoyed in many ways, including sukiyaki, shabu-shabu, and as steak. Every 5 years, a competition known as the Wagyu Olympics is held to find out which Japanese prefecture breeds the finest wagyu cattle. On this edition of BEGIN Japanology, our theme is wagyu. We'll reveal the relationship the Japanese have with cows by looking at how this world-famous beef is produced.

It is said that Japan has more types of bread than any other country. Buns in Japan are filled with custard cream, sweet bean paste, or even curry. Bread made its first appearance in Japan in the 16th century. It probably came along with a shipment of firearms, from a Portuguese ship that drifted ashore in southern Japan. In fact, the Japanese word for bread is "pan," which comes from the Portuguese. A new bread product in the late-19th century incorporated a traditional Japanese sweet into Western bread. It led to a surge in bread's popularity with the masses. Since then, Japanese bakers have continued to create recipes that suit Japanese tastes, making bread an integral part of the Japanese diet. On this edition of BEGIN Japanology, our theme is bread. We'll see how bread worked its way into a country that has a culture founded on rice, and explore the latest trends in Japanese baking.

Japanese stationery goods are popular all over the world. Most stationery goods used today are originally Western in origin, but Japanese companies have continued to churn out new and improved versions. The ballpoint pen, for example, first came to Japan along with post-WWII US occupation forces, but in the decades that followed the Japanese pioneered water-based ink, erasable ink, gel ballpoints, and ballpoints that can write even when facing upwards. One stationery fad sweeping Japan right now is "girls' stationery": cute, stylish products, like decorative masking tape, that appeal to female consumers. Some Japanese people use pens in a way that has nothing to do with writing: they spin them! A man known as the "father of pen spinning" gave a previously informal pastime a formal public identity. On this edition of BEGIN Japanology, our theme is stationery. We'll explore the technology, design appeal, and sense of fun in Japanese stationery goods.

Of the world's many household appliances, one stands out as a Japanese original: the electric rice cooker. Before electric appliances came along, rice was cooked in wood-fired clay stoves, but in the late 1950s and early '60s, rice cookers became explosively popular in Japan. These days, virtually every Japanese household has one, and Japan also exports about 400,000 rice cookers each year. The Japanese just love freshly steamed rice. That craving drove the evolution of the rice cooker into a high-tech appliance with a host of functions. Rice cookers can do more than just cook rice. Homemakers have begun using them to put together amazing dishes. The latest rice cookers are even being used to bake cakes. On this edition of BEGIN Japanology, our theme is rice cookers. We'll investigate the challenges that were overcome in developing them, and the creativity that the Japanese have lavished on making and using them.

Japan is a nation of vending machines - 5.2 million of them! You find them everywhere, selling all sorts of products. And many vending machines do much more than simply sell things. There are ultra-energy-efficient vending machines, vending machines with lifesaving equipment, vending machines that give you the option to donate your change to charity, and vending machines that can evaluate a customer's age and gender in order to recommend specific drinks. Japan pioneered vending machines that could dispense hot drinks in cans. The inspiration behind their development might surprise you. Retro, low-tech vending machines still exist, and they have ardent fans. One man has made 150 short documentaries about these old machines that receive hundreds of thousands of views online. On this edition of BEGIN Japanology, our theme is vending machines. We'll examine the unique history of how they developed in Japan, as well as their latest cutting-edge features.

Tokyo Skytree, completed this year, rises 634 meters. The world's tallest broadcasting tower, it's packed with the finest in Japanese engineering. Its steel framework was assembled with millimeter precision from sections lifted to dizzying heights. Special construction methods were needed to cope with the wind. And Japan is an earthquake-prone country, so Skytree has the latest seismic defenses, including one inspired by pagodas. The construction company that built Skytree commissioned an architectural photographer to record the building process. He was the only photographer permitted on the construction site, and the 40,000 photographs he took are an epic chronicle of this once-in-a-lifetime building project. Tokyo Skytree sits in an old-fashioned part of Tokyo with a tradition of small manufacturing enterprises. But now, an entirely new venture is emerging. On this edition of BEGIN Japanology, our theme is Tokyo Skytree. This is part of our special Tokyo trilogy.

This year, Japanese television broadcasting celebrates its 60th anniversary. The world's very first cathode ray tube TV was made in Japan, and Japanese TV technology continues to set the pace with televisions that offer super high definition, 3D images, and Internet connectivity. TV was long a focal point of family life, but as programming diversified many Japanese came to have their own personal TV set. These days, TV can even be enjoyed on mobile phones and car navigation systems.

Bathroom scales are a part of everyday life in Japan. Men, women, babies, and children all use them. There are even scales specially designed to weigh your pets. In samurai times, accurate scales were made by artisans who specialized in fine work, like comb-makers and engravers. A relentless quest for ever more accurate weight measurements was behind a shift from analog scales with springs and needles to digital scales. But today's scales measure more than just weight. They can collect information on various aspects of your health. Thanks to dogged data-gathering efforts by researchers, these high-tech scales can quickly measure body fat percentage or basal metabolic rate. Meanwhile, research is now underway into making accurate body weight measurements in space. On this edition of BEGIN Japanology, our theme is bathroom scales. By looking at bathroom scales in Japan, we'll take the measure of how Japanese lifestyles and ideas about health have changed over the years.

In summer and winter, seasonal gifts are sent to friends. At the New Year, young people receive envelopes with money inside. These are just some of the occasions throughout the year when the Japanese exchange gifts. On this edition of BEGIN Japanology, our theme is gift-giving, which oils the wheels of social interaction in Japan. From traditional customs to the latest trends, we'll look at Japan's unique and diverse gift-giving culture.

Scissors were first created in Europe and reached Japan in the 6th century. Japan has scissors for making kimonos and for preparing sweets. It has pruning shears that make a distinctive clack and scissors that help the world's hairstylists snip with style. Japan also makes fabric shears forged like samurai swords. On this edition of BEGIN Japanology, our theme is scissors, an everyday tool that offers insights into Japanese culture.

About 5,000 species of mushroom can be found in Japan, a quarter of the world's known species. The matsutake is the gold standard of edible mushrooms. And whether it's a broth of shimeji mushroom, or tempura-fried hen-of-the-woods, mushrooms are a quintessential autumn food in Japan, and have been for centuries. There are also some very rare mushrooms, like the caterpillar fungus - which grows on insects and which has been used medicinally since ancient times - or the glow-in-the-dark mushrooms of Hachijojima. In recent years, Japan has seen a decline in the number of wild mushrooms. Intense efforts have been made to revive matsutake harvests. Some efforts to stimulate mushroom growth are even using artificial lightning strikes - quite a shocking idea! On this edition of BEGIN Japanology, our theme is mushrooms. We'll see how Japan's climate and culture have made it the nation that eats a wider variety of fungi than any other.

Potatoes, sweet potatoes, taros, yams - these are just some of Japan's imo, a word that describes starchy vegetables with enlarged underground roots and stems. Sweet potatoes saved countless lives during the great famines of the samurai era and the food shortages of the Second World War. Konjac is a food with a unique appeal. It has practically no nutrients or calories, and little flavor, but its unique texture is widely enjoyed in Japan. It also, believe it or not, played a role in a Japanese wartime plan to terrorize the United States with fire balloons. Japanese mountain yams are prized for their viscous texture, and some people trek through the woods in search of the very largest ones. On this edition of BEGIN Japanology, our theme is potatoes, taros, and yams. By exploring this wide variety of tubers, we will dig deep into a rich Japanese culinary tradition.

Right on the doorstep of Japan's capital is Tokyo Bay. The shores of the bay are packed with industrial complexes and some of the world's most densely populated areas, but it boasts a rich biological diversity that nurtures a wide variety of seafood for the city's inhabitants. In samurai times, the fish caught here were used for tempura and sushi, which are popular to this day. In recent decades when the Japanese economy was booming, Tokyo Bay became badly polluted. But countless initiatives have been undertaken to restore its natural beauty. On this edition of BEGIN Japanology, our theme is Tokyo Bay. This is part of our special Tokyo trilogy. Clarifying the role the bay has played over the years in Tokyo life casts the city itself in a new light.

Tokyo Station's 100th anniversary is approaching. With 28 tracks, and 3,000 trains arriving and departing each day, it is Japan's largest rail terminal. Over the years, Tokyo Station has been the site of countless hellos and goodbyes, and the station building is an Important Cultural Property in Japan. The third floor and two striking domes burned down in 1945 during the Second World War, and for 60 years Tokyo Station remained a two-story building. Five years ago, work began to restore the station to its original appearance. The restoration project not only meticulously re-created the craftsmanship of a bygone century, it also included a state-of-the-art seismic-safety retrofitting. On this edition of BEGIN Japanology, our theme is Tokyo Station. This is part of our special Tokyo trilogy. We trace the station's history and explore its latest features.

The abalone is a shellfish found along Japan's rocky coastline. Abalone have shallow, spiral shells that look like dishes, and they have been treasured by the Japanese since ancient times. Abalone is delicious raw, boiled, or grilled. Dried abalone in particular is a fine delicacy, and it was once such an important export to China that the shoguns outlawed its consumption within Japan. Abalone have long been considered auspicious. They are an essential part of sacred Shinto offerings on festive occasions. Centuries ago, samurai ate abalone before heading off to battle. In the late 19th century, Japanese entrepreneurs brought abalone cuisine to the world. And today, methods to increase abalone production are being tried out in many parts of Japan. On this edition of BEGIN Japanology, our theme is abalone. We'll trace the long history of this shellfish in Japan and what it tells us about Japanese culture and cuisine.

The crested ibis (scientific name Nipponia nippon) has beautiful pale rosy feathers that have been loved in Japan for centuries. The crested ibis used to live all over Japan, but at one point, because of overhunting and the destruction of its natural habitat, it disappeared from the wild. After a lot of hard work, crested ibises were successfully bred in captivity. And several years ago, they were reintroduced into the wild in Japan. Currently, the crested ibis lives in just one place in Japan: Sado Island. Farmers in Sado are working hard to create a pure natural habitat for the ibises. Some of them are tending their rice fields without any agricultural chemicals. On this edition of BEGIN Japanology, our theme is crested ibises. The story of this bird's disappearance and eventual revival reveals various ways in which people are learning to coexist with the natural world.

During Japan's civil war era, many castles were erected as strongholds and displays of power by the local warlords.

This episodes investigates the staple Japanese food, "Sushi" via it's origins and ingredients.

Matcha, the powdered residue of ground green tea leafs, has been a key ingredient in the Japanese tea ceremony for more than a millenium, but nowadays it's also being used in more than just tea.

About the origins and evolution of the Japanese "boxed lunchset".

A look at the phenomenon of dagashi-ya ("thrifty sweetshops") and the role they played in a community and it's growing resurgence in modern society

The "soroban" (Abacus) - a calculation tool no longer used in the Western world but still a common sight in Japan, where education and businesses use it with great succes.

Traditional Japanese storehouses were constructed using special methods, so as to protect valuables. They have thick earthen walls covered in white plaster, they maintain a stable level of humidity, and they can withstand temperatures up to 900℃. People used them to protect their important possessions from Japan's warm, humid climate and from the fires that raged in Japan's towns and cities, where houses were mainly made of wood. And storehouses were not just for storing goods; some were used for making sake, miso, or other items that required fermentation. Over the years, storehouses came to be symbols of wealth, even evolving into luxurious homes. As Japan's architecture modernized, the number of storehouses declined, but these days many people are converting old storehouses into restaurants, galleries, and living spaces. On this edition of BEGIN Japanology, our theme is storehouses. These buildings reveal a great deal about Japan's architecture and everyday ingenuity.

The Japanese love uniforms. Uniforms are first worn in preschool. Most Japanese teenagers wear one at school, and uniforms are also required in various professions. They're even worn away from work. Uniforms are ubiquitous in Japan. School uniforms were originally introduced as a tool to manage students, but they have evolved into a trendy fashion item popular even outside Japan. The sailor suit with skirt that is the typical style of Japanese schoolgirl uniform first appeared in Japan in the early 20th century, introduced by an American school principal. Uniforms increase group consciousness and preserve a sense of responsibility on the job. Some companies have used the power of uniforms to improve job performance. One example involves the cleaning crews of Japan's bullet trains. On this edition of BEGIN Japanology, our theme is uniforms. Through uniforms, we will explore Japanese identity at the intersection of the individual and the group.

Kyodo (loosely translatable to "archery") is not so much about hitting the target as it is all about the form, skill and practice of the art.

A short look on the history, present and future of the famous fishmarket in Tsukiji, Tokyo.

Explaining the integration of Western meals into the Japanese diet.

Bamboo, a native Japanese plant of the tree family, has many uses. This episode explores a few, such as tools, decoration and even as food.

A key player in the skyline of Tokyo, Tokyo Tower is a source of entertainment and inspiration. A look on it's construction and influence.

Mochi, a glutinous dough made from steamed rice, is a favorite food among the Japanese. At least two people are required to make mochi the traditional way: a mallet man and a flipper. The movements of the two must be perfectly synchronized, and the best teams can be very interesting to watch. Mochi is used in various ways at the New Year and on important occasions in life. At weddings, the groom may take part in mochi pounding. Its stickiness symbolizes a wish that the couple will enjoy a strong, lasting bond. A soup of mochi, vegetables, meat, and seafood is an essential part of many New Year's meals throughout Japan. The recipes vary not only from region to region, but almost from family to family. On this edition of BEGIN Japanology, we look at mochi rice cake - a food steeped in history and the Japanese way of life.

Around 20 million people live in Japan's "snow zone," where a single winter brings at least five meters of snow altogether. Japan is distinct in having so much snow so far south. Life in the snow zone has inspired many innovations. Traditional homes in Gifu Prefecture have steep, snow-shedding roofs and flexible frames. People in Niigata Prefecture weave colorful textiles whose brightness can be enhanced by laying them on the snow on a sunny day. Snow creates beautiful visual effects, as well as bringing great pleasure to children. In parts of Japan, children gather in snow huts on winter evenings. Some farmers look at mountainside snowmelt patterns to help them decide when to plant rice, and one farmer even uses snow to preserve the taste of freshly harvested rice. On this edition of BEGIN Japanology, we look at snow - how the Japanese appreciate it, cope with it, and coexist with it.

Kenzo Tange laid the foundations of modern architecture in Japan. On August 6, 1945, the day the U.S. detonated an atomic bomb over Hiroshima, Tange lost all that mattered most to him. Four years after World War II, Tange won the competition to design the Hiroshima Peace Memorial Park, marking his debut on the architectural scene. As Japan rebuilt and grew, Tange shaped the skylines and landscapes of its cities with landmark projects such as the Yoyogi National Gymnasium, the Tokyo Metropolitan Government Buildings, and St. Mary's Cathedral. Tange also developed urban plans for cities outside Japan, including Nigeria's capital, Macedonia's capital, and Naples in Italy. By the time of his death in 2005, Tange had completed over 330 projects. On this edition of BEGIN Japanology, we look at the life of architect Kenzo Tange.