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BEGIN Japanology

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BEGIN Japanology

Hosted by Peter Barakan, this program explores many aspects of Japan, both traditional and contemporary: arts, sports, entertainment, food, technology, nature, etc.

Peter Barakan, Broadcaster

Born in London in 1951, Peter earned a degree in Japanese from the University of London's School of Oriental and African Studies. An expert on diverse forms of popular music, Peter is also a well-known TV and radio presenter. He has lived in Japan for 40 years and has a deep understanding of the language and culture.

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ON AIR SCHEDULE (UTC)

Sun.23:30 - 0:00
Mon.5:30 - 6:00
11:30 - 12:00
17:30 - 18:00

Jan. 25, Sun.*This program was first broadcast on Mar. 21, 2013

Wagyu

Japan today is home to 4.17 million cattle. 2.7 million are classified as beef cattle, and two-thirds of these are classified as wagyu. There are 4 unique Japanese wagyu breeds, which were created by crossbreeding older Japanese breeds with larger foreign ones. Wagyu is known for its distinctive web of marbling. This tender, melt-in-your-mouth beef can be enjoyed in many ways, including sukiyaki, shabu-shabu, and as steak. Every 5 years, a competition known as the Wagyu Olympics is held to find out which Japanese prefecture breeds the finest wagyu cattle.

On this edition of BEGIN Japanology, our theme is wagyu. We'll reveal the relationship the Japanese have with cows by looking at how this world-famous beef is produced.

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