15 Minutes

Do you know "Rakugo"? Along with Kabuki, it's a traditional Japanese entertainment of dexterous and comical storytelling that covers everything from people's everyday lives, customs, food to unique sceneries. On "RAKUGO NIPPON!", we follow the travels of Rakugo performers in the beautiful land of Japan, and discover how they transform their heart-moving experiences into original English Rakugo performances. This episode will follow English Rakugo Performer Kimie Oshima to Toyama Prefecture, where local splendors such as the Winter Yellowtail of Himi and the traditional cast metal crafts of Takaoka await her. Just what kind of original Rakugo will her journey usher? Sit back and enjoy!

Softpomz from Thailand dives into the behind the scenes of the ultimate Ekiben. Will she be able to convey the ekiben staff’s passion to the customers?

Softpomz from Thailand experiences the life in the deep snow of freezing Gokayama, a World Heritage Site where residents spend their winters in snow over 2 meters deep.

Kirishima Open-Air Museum, located in Kagoshima Prefecture, is distinguished by its extensive open-air sculpture collection. With 23 open-air installations spanning 13 hectares, visitors are free to touch and experience each work. The museum has a unique concept: the works are only complete once visitors have entered, climbed, or otherwise come into contact with them. Some sculptures are even placed so that they interact with the rich natural landscape, surprising and delighting museum-goers.

The ninja are said to have been proficient in the use of gunpowder long before guns were brought to Japan, and to have invented over 230 uses for it. In this episode, we'll introduce the toribikata, a weapon similar to a flamethrower that was used to fend off several attackers at once, and the hyakuraijyu, which created chaos by emitting a noise similar to a volley of gunshots. We'll also recreate the grenade-like hourokuhiya to determine its strength, and the daikokuhiya, a weapon frequently mentioned in the ninja training text Bansenshukai, to learn about how it was actually used.

The ninja used various tools and weapons on their secret missions. To protect themselves in dangerous situations, they used concealed weapons. Portable and hidden from view, some were even disguised as ordinary items. In this episode, we'll feature concealed weapons including the amigasa, kakute, shikomi-tessen, and how they were used. We'll also join a ninja expert and recreate hyorogan, the ultimate ninja ration, to learn the secrets behind its ingredients.

The process starts with a single sheet of metal. By hammering it becomes a beautiful saucepan form. Toshikazu Himeno, age 58, is the artisan who inherited the technique in Osaka Prefecture, Japan. The more it's pounded, the harder it is forged, and the pan will last over 50 years. The pan has supported the Japanese rich culinary culture. However, Himeno is the last surviving artisan of this pan. Will he be able to pass on his skills to the next generation? How can he continue to meet dedicated users' needs? Every day alone, he continues hammering 40,000 times. We'll focus on his untiring spirit as an artisan.

Catching tiny fish only a couple of centimeters in size called Tanago, or Japanese bitterling, is a passion shared by some fanatical Japanese anglers. Fumihiko Nagatani, a sushi chef with 40 years of experience catching the so-called "underwater jewels," uses a microscope to file down fishing hooks in the hope of catching small Tanago less than 2cm long. Discover the eccentric yet fascinating world of Japanese "micro fishing" that involves tiny tools to catch tiny fish.

Lake Biwa is the largest body of fresh water in Japan. There's a town, Harie in Shiga Prefecture, on its northwestern shore, with a constant sound of water. Canals run throughout the town, as if to surround each house. Flowing there is all natural water that wells from underground. To make efficient use of this precious water, local people have created a type of kitchen, Kabata, that's unique to this area. Inside of this kitchen, the beautiful water flows from a well. This water has been supporting people's lives for 300 years. We'll visit some families in Harie, and see how these people have been creating the circle of life.

A city known for its soy sauce production, Choshi lies 100km east of Tokyo, in Chiba Prefecture. Soy sauce production began during Japan's Edo era, although it was widely used on sushi and tempura before then. But why Choshi? For Ground Detective Simon Wallis, the hints this time are "hard coastal rock" and "flatlands," which are said to be particularly suited to soy sauce production. But how could geology make such a difference? The Ground Detective is on the case!

Appearing at festivals and weddings, the red sea bream is an auspicious fish in Japan. A freshly caught sea bream isn't simply red; its scales also have a beautiful opalescent blue sheen. Anglers who wish to catch it must brave rough seas and fast currents as they maneuver shrimp at the end of their lines to lure the fish. Some seasoned veterans prefer to wind up their line by hand without a reel! Join master anglers in their divine duel with the object of their fascination: the red sea bream.

The Watari Museum of Contemporary Art, or the "Watari-um," is a privately-owned museum in Tokyo's central Shibuya Ward. In 1990, it was constructed from a design by architect Mario Botta in a uniquely triangular shape. Founder Watari Shizuko and her children Etsuko and Koichi held close dialogues with artists in order to present the most cutting-edge art. For a limited time in 2021, the museum will erect "art pavilions" all around Tokyo, as they seek out new perspectives in artistic beauty.

There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This episode features a construction company founded in 578. What difficulties has this company overcome during its long history? What has it worked to preserve for over 1,400 years? Learn the secrets of its longevity.

Babies are about 6 months old when they gradually stop drinking breast milk or formula and start eating solids. It's a precious stage of our lives, but many mothers struggle to find the time to cook weaning food. It needs to be soft, and if it's not tasty, their little ones won't eat it. Tagami Maki is on hand to help. Her delicious recipes always bring big smiles to babies and mothers alike.

Hara Masaaki makes white charcoal called Kishu Binchotan in the deep forests of Wakayama Prefecture. He thinks of himself as a guardian of the ancient woods. His charcoal provides the country's top chefs with a stable, high heat source with no odor and little smoke -- an essential fuel for grilling. But now, some kilns lie abandoned. All that remains is the metallic sound of Binchotan reverberating from oak trees. Through the haze of smoke, we look at the memories of those families who've passed down their craft in the mountains.

Two men have been called "the last ninja." The first is Fujita Seiko, who lived over a hundred years ago. Introducing himself as the last ninja, he held demonstrations throughout Japan and researched ninja arts. Going over footage of Fujita, we discuss the principles he taught. The second is Kawakami Jinichi, who is still alive today. We introduce the training he's continued for over sixty years and scientifically analyze a ninja breathing technique called "okinaga" to determine its effect.

We meet with two specialists at the forefront of ninja research. In 2021, Fukushima Takamasa found the Kanrinseiyo. Known to exist but never seen before, it's said to be the source material for the famous ninja manual, the Bansenshukai. It reveals previously unknown information about the ninja, including group tactics, night infiltration methods and a new ninja tool. We also learn about the ancient manuscripts Professor Yuji Yamada discovered at the Library of Congress in the US.

The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a house with an unusual living room—it hasn't got a roof!