NHK WORLD-JAPAN

Marc creates Japanese-style fritters with rainbow veggies. Maki uses sweet-and-sour chicken to make some funky Chinese steamed buns. We also meet a Dutch family who has embraced slow life, slow food!

Clay developed by a downtown Tokyo pencil maker using sawdust from the pencil making process, it feels just like ordinary clay, is eco-friendly, and, when dry, behaves just like wood.

Features a journey through history in Hagi City, a high-quality transportation service, an educational exchange between Japan and South Korea, and food products from Hokuriku for the overseas market.

Chatroom Japan puts a spotlight on our diverse international community.We report on the issues, speak to those involved, and get a fresh look at what it's like to live in Japan.

The nuns of Otowasan Kannonji Temple show us how to make a simple fall treat that's both beautiful to look at and tasty to eat. Just boil edible chrysanthemums and serve with sweet vinegar.

Scottish filmmaker Gordon Buchanan is one of the most famous cameramen in the UK due to his 30 years filming of wildlife in some of the remotest areas of the planet.

In 2022, JR West announced the income and expenditure for local lines with particularly low ridership. See how the local government and community are working to promote the use of these lines.

In October 2022, a tragedy took place at an Indonesian soccer stadium, taking the lives of 135 people. As families seek justice, others seek to transform Indonesia's often violent soccer culture.

Emmanuel Gerard established a collaboration between a 600-year-old French industry and Hayao Miyazaki's globally popular animations. The project's mission goes beyond Franco-Japanese cultural exchange.

We visit one of the most famous cherry blossom spots in Edo. Flower viewing parties were for eating, drinking and making merry. It was also an opportunity for young men and women to mingle.

Marc creates Japanese-style fritters with rainbow veggies. Maki uses sweet-and-sour chicken to make some funky Chinese steamed buns. We also meet a Dutch family who has embraced slow life, slow food!

Clay developed by a downtown Tokyo pencil maker using sawdust from the pencil making process, it feels just like ordinary clay, is eco-friendly, and, when dry, behaves just like wood.

Features a journey through history in Hagi City, a high-quality transportation service, an educational exchange between Japan and South Korea, and food products from Hokuriku for the overseas market.

What if this was the final lesson you would ever teach? Atomic bomb survivor and former teacher Kajiya Fumiaki, age 85, prepares one last lesson for the children of an Osaka elementary school.

In October 2022, a tragedy took place at an Indonesian soccer stadium, taking the lives of 135 people. As families seek justice, others seek to transform Indonesia's often violent soccer culture.

Emmanuel Gerard established a collaboration between a 600-year-old French industry and Hayao Miyazaki's globally popular animations. The project's mission goes beyond Franco-Japanese cultural exchange.

The nuns of Otowasan Kannonji Temple show us how to make a simple fall treat that's both beautiful to look at and tasty to eat. Just boil edible chrysanthemums and serve with sweet vinegar.

Marc creates Japanese-style fritters with rainbow veggies. Maki uses sweet-and-sour chicken to make some funky Chinese steamed buns. We also meet a Dutch family who has embraced slow life, slow food!

Clay developed by a downtown Tokyo pencil maker using sawdust from the pencil making process, it feels just like ordinary clay, is eco-friendly, and, when dry, behaves just like wood.

Scottish filmmaker Gordon Buchanan is one of the most famous cameramen in the UK due to his 30 years filming of wildlife in some of the remotest areas of the planet.

We visit one of the most famous cherry blossom spots in Edo. Flower viewing parties were for eating, drinking and making merry. It was also an opportunity for young men and women to mingle.

Muse cells, discovered by a Japanese researcher, are found in the human body and have the unique ability to repair tissues. We examine their potential in treating intractable diseases.

Features a journey through history in Hagi City, a high-quality transportation service, an educational exchange between Japan and South Korea, and food products from Hokuriku for the overseas market.

What if this was the final lesson you would ever teach? Atomic bomb survivor and former teacher Kajiya Fumiaki, age 85, prepares one last lesson for the children of an Osaka elementary school.

In October 2022, a tragedy took place at an Indonesian soccer stadium, taking the lives of 135 people. As families seek justice, others seek to transform Indonesia's often violent soccer culture.

Marc creates Japanese-style fritters with rainbow veggies. Maki uses sweet-and-sour chicken to make some funky Chinese steamed buns. We also meet a Dutch family who has embraced slow life, slow food!

Clay developed by a downtown Tokyo pencil maker using sawdust from the pencil making process, it feels just like ordinary clay, is eco-friendly, and, when dry, behaves just like wood.

Chatroom Japan puts a spotlight on our diverse international community.We report on the issues, speak to those involved, and get a fresh look at what it's like to live in Japan.

We visit one of the most famous cherry blossom spots in Edo. Flower viewing parties were for eating, drinking and making merry. It was also an opportunity for young men and women to mingle.

The Jomon period dates roughly from 13,000 to 300 BC. We examine various aspects of Jomon society, with footage from time-lapse creator Shimizu Daisuke. This time: the Oyu Stone Circles.

Japanology Plus explores Japanese life and culture. In this 5-minute digest, we look at karakuri ningyo, or mechanical dolls. Their clever mechanisms have been entertaining the public for centuries.

The nuns of Otowasan Kannonji Temple show us how to make a simple fall treat that's both beautiful to look at and tasty to eat. Just boil edible chrysanthemums and serve with sweet vinegar.