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NHK WORLD TV
UTC
Wed.
15:30 - 15:58
21:30 - 21:58
Thu.
03:30 - 03:58
09:30 - 09:58

WASHOKU Part 1 WASHOKU Part 1

International "Washoku" Show Japan 2015

Japanese food has a long and diverse history. In fact, it was recently designated as an Intangible World Cultural Heritage. Estimated at about *415 billion dollars, the Japanese market for washoku is going strong. Join Brian Hughes for the International "Washoku" Show, and a close-up look at the tasty business of Japanese food.
* Data from Ministry of Agriculture, Forestry and Fisheries in 2009.
International 'Washoku' Show Japan 2015 International 'Washoku' Show Japan 2015

WASHOKU Part 2 WASHOKU Part 2

The Cutting Edge of Fine Taste

It slices. It dices. Japanese kitchen knives are praised around the world for the superior quality of their edges. For this cutting-edge edition of second segment, we'll visit a company producing knives with a very special kind of steel, and find out just how sharp they really are in a close-up look at this Japanese kitchen essential.
The Cutting Edge of Fine Taste The Cutting Edge of Fine Taste

WASHOKU Part 3 WASHOKU Part 3

Brewing Soy Sauce, the Old Fashioned Way

On our final segment, we'll sample the most commonly used condiment in Japanese cuisine. You guessed it: "soy sauce". We'll visit a soy sauce producer that's been using the same method of preparation since the Edo period. Matthew Masaru Barron learns about a piece of equipment that's crucial to making genuine high-quality soy sauce.
Brewing Soy Sauce, the Old Fashioned Way Brewing Soy Sauce, the Old Fashioned Way

NHK WORLD TV

UTC
Wed.
15:30 - 15:58
21:30 - 21:58
Thu.
03:30 - 03:58
09:30 - 09:58
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