Japanese Gardens in Japan Japanology

Japanese gardens (日本庭園 nihon teien) are traditional gardens whose designs are accompanied by Japanese aesthetic and philosophical ideas, avoid artificial ornamentation, and highlight the natural landscape. Plants and worn, aged materials are generally used by Japanese garden designers to suggest an ancient and faraway natural landscape, and to express the fragility of existence as well as time's unstoppable advance.

BEGIN Japanology - Nabe Cuisine

Japanology Plus Season 2 EP 114 : Frozen Food

Frozen food exists all over the world, but Japan is at the cutting edge of research and development. Modern products are almost identical to fresh goods both in texture and nutritional value. This time on Japanology Plus, our theme is frozen food.

Japanology Plus - Used Books

Japanology Plus #128: Donburi: Rice Bowls

"Donburi" is a bowl of rice with various toppings. It's quick, cheap and tasty, making it one of Japan's favorite comfort foods. A huge number of options range from the classic Katsudon (fried pork and egg) to the extravagant Kaisendon (seafood selection).

Japanology Plus #131: Sunakku Bars

A "Sunakku" is a small bar with counter seating and a friendly host. There are thousands of them spread across the country, and many Japanese visit them regularly, to talk about their day, sing karaoke and meet new people. This time, our theme is "Sunakku." Mayuko Igarashi, a journalist, explains how they work, and why they're such an important part of many people's lives

Japanology Plus - Family Crests

Japanology: Tokyo's Backstreets And Ally's

Japanology Plus - Donburi Rice Bowls (2019)

"Donburi" is a bowl of rice with various toppings. It's quick, cheap and tasty, making it one of Japan's favorite comfort foods. A huge number of options range from the classic Katsudon (fried pork and egg) to the extravagant Kaisendon (seafood selection). This time, our theme is "Donburi." Chieko Mukasa, a food journalist, explains how it became so popular. And in Plus One, Matt Alt travels to a region that's boosting tourism through innovative "Donburi" recipes.

Japanology Plus #118 - Tokyo Backstreets and Alleys

Tokyo is an energetic, bustling metropolis. But take a few steps off the main streets, and it reveals a different side to its character. This time on Japanology Plus, we explore the backstreets and alleys of Japan's capital city. Satoshi Okamoto shows us secrets and shortcuts in Ginza. Akiko Shiihara explains how alleys have turned Yanaka into an unexpected tourist hotspot. And Hidekichi Mizuno tells us how he started his alleyway business career -- by selling tangerines on the street.

Japanology Plus #121 - Bathrooms

In Japan, the bath has a special status. And for Japanese, using one is an essential part of daily life. It's not just a place to wash yourself, but a chance to relax, reflect on your day, or spend time with your family. This time on Japanology Plus, our theme is bathrooms. Our guest is Osamu Oba, a professor at Kyoto Prefectural University. He explains why baths are so important in Japan, and introduces us to the latest innovations. And in Plus One, Matt Alt discovers how bath additives are created.

Japanology Plus Frozen Food

Japanology Plus #117 - Tokyo Water

Tokyo was once known as the "city of water," but many of its rivers and waterways are now hidden from view. This time on Japanology Plus, we look at water in Japan's capital from various angles. Master brewer Shunichi Saito explains how tap water is used to make excellent sake

#115 Slippers - Japanology Plus

In Japan, people often wear slippers inside their homes, schools or workplaces. It's a well-known custom, but how did it come about, and how is it evolving in modern Japan?

Japanology Plus: Osaka Foods

#114 Frozen Food - Japanology Plus

Frozen food exists all over the world, but Japan is at the cutting edge of research and development. Modern products are almost identical to fresh goods both in texture and nutritional value. This time on Japanology Plus, our theme is frozen food. Our guest is university professor Toru Suzuki, who discusses the challenges involved in frozen food research. And in Plus One, Matt Alt tries cooking with frozen ingredients. His teacher is Takashi Nishikawa, a man some call the Freezer King.

#113 Konamon: Flour-based Cuisine - Japanology Plus

Konamon means "flour-based cuisine," but in Osaka Prefecture the word generally refers to 2 specific dishes: takoyaki (bite-sized batter balls with pieces of octopus inside) and Okonomiyaki (savory pancakes made with cabbage). This time on Japanology Plus, our theme is Konamon: flour-based cuisine. Our guest is lifestyle researcher Mana Kumagai, who takes us to outstanding Konamon and Okonomiyaki restaurants. And in Plus One, Matt Alt learns how to make Monjayaki, a Tokyo twist on flour-based food.

BEGIN Japanology - Convenience Stores

In this fascinating exploration of Japan with British Peter Barakan as the honorable host, every episode of Begin Japanology and Japanology Plus offers fresh and deep insight about the arts, the colorful lifestyles, the customs and habits of a country brimming with culture and history. As we immerse ourselves into a plethora of diverse topics and aspects of both traditional and contemporary Japan, ranging from culinary delights to modern art and from Japan's stunningly beautiful nature to its astonishing technological achievements.

Japanology Dog Breeds

Japanology Plus - Okinawan Dance