First, the panel is given a lesson on proper tempura restaurant etiquette. They then try to guess what a traditional craftsman is making.
Learn about the typical features of a Japanese garden from Kenroku-en in Kanazawa. Plus, tea utensil names and the do's & don'ts of tea picking.
A segment covering fun facts about tofu, including why it's counted in such a unique way, is followed by a lesson in the proper way to wear a yukata.
Japanese summers are hot and humid. This episode explores the foods, drinks and technologies people have developed to stay cool.
A two-hour special featuring simple yet delicious Japanese ingredients and side dishes that perfectly complement the flavor of rice.
Torii gates, statues and other things related to temples and shrines all cost money. The panel learns about what goes into their construction.
Sushi masters teach the panel everything there is to know about the ultimate Japanese food, including how to order and eat it.
As the seasons change, it's time to explore popular autumn foods and the best ways to prepare then. The panel then learns about portable stoves.
Spending the night at a Buddhist temple: Enjoy a sense of Japanese tranquility with beautiful gardens and Buddhist vegan meals.
This episode showcases the traditional blue-collar areas of Tokyo, highlighting foods, crafts, old-style performing arts and more.
After a look behind the scenes at the ten-don restaurant Tenkuni in Ginza, the panel meets artisans who specialize in repairing lacquer and more.
Chii and Azuma take a lesson in Japanese home cooking, and the panelists learn about customs surrounding the New Year's holidays in Japan.
Professional cooks give tips for making the best miso soup, and common ingredients for miso are ranked from most to least expensive.
Chii and Azuma leave the studio to ask people about the best side dishes for rice, while the panel visits a soba restaurant founded in the Edo period.
In a tough economy, some people aspire to tough traditional occupations. We meet a 30-year old apprentice gardener and a newly hired shrine maiden.
After Chii and Azuma compete to see who makes better oyakodon, the panel visits Kanaguya in Nagoya, a traditional inn, and learns about agar.
Meet the workers at Tokyo's famed Tsukiji fish market, who give a tour not found in any guidebook. Then, meet Japan's living National Treasures.
A day with strong women of Japan, including a nun, the head of a sumo stable, a rakugo comedian, and a portable shrine carrier in a festival.
Learn everything you ever wanted to know about chopstick use and etiquette but were afraid to ask. Next, explore frequently misused words and phrases.
The panel learns about and ranks the tastiest traditional snacks sold at summer festivals. Then, they explore the craft of making prayer beads.
In this two-hour special episode , a tournament of traditional Japanese confections is held to determine which one is the most popular.
Machines are indispensable to contemporary Japan, and this special explores many amazing examples especially ones not seen every day.
Spend a day in Kyoto learning about the unheralded individuals and niche industries that support the ancient capital's temples and traditions.
The owner of the famous Ginza yakitori restaurant Torishige is retiring after 50 years, and his employees and customers celebrate his life and work.
A look at the traditional architecture that defines Japan, including craftsmen who use skills and knowledge from the past to build shrine gates.
A day in the well-preserved city of Kanazawa, with a look at the artisans whose work behind the scenes in traditional crafts keeps the past alive.
A two-hour special featuring a distinctive take on foods eaten in spring, including their histories, their origins and how to prepare them.
