Japan

NHK NEWSLINE

NHK NEWSLINE

 

NHK NEWSLINE delivers the latest from Japan, Asia and the rest of the world. Their wide network of correspondents around the globe cover breaking news and developing stories, offering a unique Asian perspective. Together with a team of trusted anchors, NHK NEWSLINE presents a picture of what’s happening now, and what’s ahead. The series’ alternating anchors include: Ross Mihara, Raja Pradhan, Minori Takako, James Tengan, Ai Uchida and Miki Yamamoto. Photo courtesy of NHK.

 

 

 

 

DINING WITH THE CHEF
Artisan Edition in Akita: Koji

DINING WITH THE CHEF: Artisan Edition in Akita: Koji

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Artisan Edition in Akita: Koji

We’re visiting the far northern prefecture of Akita and learning about Akita’s cooking over two episodes. In this second episode, we’ll learn about koji, used to make indispensable Japanese ingredients like miso, soy sauce, sake, or mirin. The town of Yokote, Akita is famous nationwide for its rice, and the town’s food culture features many fermented items based on the use of this exceptional rice has been used to make koji since long ago. By mixing koji and salt, we can make the all-purpose condiment shio-koji that has been sweeping Japan in the past few years. We’ll learn a simple recipe to make shio-koji, and see ways to use it to make Japanese dishes even more delicious. This week, we hope to introduce the world to the mysterious and wonderful powers of koji!

 

 

 

RUDY MAXA’S WORLD
Food, Drink and Place

RUDY MAXA’S WORLD: Food, Drink and Place - Asada in Argentina

 

At Istanbul’s Spice Market, persimmons are split open, their insides resembling melting rubies. Brown-gold paprika is carefully molded into the shape of a pyramid. Cinnamon, cumin, ginger, and cardamom infuse the air with the fragrance of the East. From haggis in Scotland to soba and tea in Japan, from asada in Argentina to bibimbap in Korea, food and drink help illustrate the culture of a place and its people.

 

 

 

PBS HAWAI‘I PRESENTS
Proof of Loyalty: Kazuo Yamane and the Nisei Soldiers of Hawai‘i

PBS HAWAI‘I PRESENTS - Proof of Loyalty: Kazuo Yamane and the Nisei Soldiers of Hawai‘i

 

Kazuo Yamane, a Nisei Japanese American from Hawai‘i, played a crucial strategic role in WWII. Drafted just before the war, Yamane became a part of the 100th Infantry Battalion. He was plucked from their ranks for his exceptional knowledge of the Japanese language, which would lead him to the Pentagon and to Europe, where he served under President Eisenhower. Yamane would eventually use his language skills to help shorten the war in the Pacific.

 

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SEASONING THE SEASONS
Ise-Shima: Women Divers Favored by the Gods

SEASONING THE SEASONS - Ise-Shima: Women Divers Favored by the Gods

 

Uncover the treasure trove of seafood in the Ise-Shima sea, which legends say are favored by the goddess of the sun. There, female skin divers called ‘Ama’, have been bringing in fresh catch from the sea for centuries. This is the story of the powerful women of the sea who live in there, and the people who keep traditions alive.

 

 

 

RUDY MAXA’S WORLD
Kyushu

RUDY MAXA’S WORLD: Kyushu

 

It was still snowing when the Rudy Maxa’s World film crew shot in Japan’s northern island of Hokkaido. But just short flight away, on one of Japan’s most southernmost islands, Kyushu, the cherry blossoms were out and beach goers were burying themselves in the hot sand-heated by the island’s volcanos-on beaches. Host Rudy Maxa and Washington, D.C. restauranteur and chef Daisuke Utagawa introduce many viewers to this lush island with luxurious resorts and a history of providing the world with Wagyu beef, black pork, and other delicacies that have made Japanese cuisine well known around the world.

 

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RUDY MAXA’S WORLD:
Hokkaido

RUDY MAXA’S WORLD: Hokkaido

 

The northernmost Japanese island of Hokkaido is the home of the international food favorite, ramen. Known as Japan’s “soul food,” ramen is revered in Hokkaido, where it enjoys a long history. Host Rudy Maxa and Washington, D.C. chef Daisuke Utagawa explore the island that’s a world-class skiing venue-Sapporo, Hokkaido’s capital, which hosted the Winter Olympics in 1972. Along the way, they track down the multi-generational families that produce the ingredients of ramen and visit the island’s stunning lakes; one of the island’s premier ski resorts, as well as a whiskey distillery that helps makes Japan’s award-winning spirits.

 

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NORMAN MINETA AND HIS LEGACY:
AN AMERICAN STORY

NORMAN MINETA AND HIS LEGACY: AN AMERICAN STORY

 

The child of immigrants, Norman Mineta’s uniquely American story charts a path from the shame he experienced as a Japanese American inside a U.S. internment camp during World War II to his triumphant rise to political prominence that has shaped every level of government, and made him one of the most influential Asian Americans in the history of our nation. His distinguished career has been a continuous unmatched slate of firsts, including 20 years in the United States Congress and eventually serving in the cabinets of two presidents from different political parties: Bill Clinton and George W. Bush. Still thriving today in his 80s, he is celebrated as a bipartisan visionary who preached political civility, yet was a bold change-maker with a deft political touch and an inclusive vision of the future.

 

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RUDY MAXA’S WORLD:
Tokyo

RUDY MAXA’S WORLD: Tokyo

 

Rudy Maxa’s World takes a second look at the vibrant city of Tokyo, this time with an emphasis on Tokyo’s cuisine. “There are more Michelin-starred restaurants in Tokyo than in Paris and New York combined,” notes Washington, D.C. chef and restaurant owner Daisuke Utagawa. “And it’s well known that Japanese chefs are highly regarded around the world. But it’s also the commitment, or the kodawari, of producers of many of the food products those chefs use that helps makes the cuisine what it is.” Utagawa joins show host Rudy Maxa to bring the concept of kodawari to the screen, visiting the producers of the food that’s made Japanese cuisine so famous.

 

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