Japan

SINKING CITIES
Tokyo

 

See how Tokyo is looking for new ways to fight back against rising waters. Typhoons, tsunamis, earthquakes and sinking neighborhoods threaten one of the world’s most populous cities, and the economic engine of Japan, with some of the world’s largest problems.

 

 

 

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.

 

 

 

 

NĀ MELE: TRADITIONS IN HAWAIIAN SONG
The Lim Family

NĀ MELE: The Lim Family

 

Our newest offering of NĀ MELE: TRADITIONS IN HAWAIIAN SONG features the hugely talented, musical Lim Family of Kohala, Hawai‘i Island. Family members perform regularly at the Mauna Kea Beach Hotel, as well as the nearby Mauna Lani Bay Hotel, and they also travel often to Japan to entertain audiences and to teach hula. This program, recorded in PBS Hawai‘i’s Harry and Jeanette Weinberg Multimedia Studio, is a new setting for the Lims. But they seem at home almost anywhere, surrounded by music and family. On the program, you’ll see siblings Sonny Lim, Nani Lim Yap and Lorna Lim perform as a trio. Among the featured hula dancers are family members Namakana Davis-Lim, Brianna “Wehi” Lim Ryder and Asialynn Yap. Songs performed include “Lei Ana O Kohala,” “Ka Wahine O Ka Lua” and the instrumental “Pau Hana Rag.”

 

Program

 

 

 

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.

 

Preview

 

 

 

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.

 

Preview

 

 

 

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.

 

Preview

 

 

 

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