｜Length : 20min. ｜Year : 2001 ｜

Bruce Smith is a street performer from Australia. While looking for ways to make his show more enjoyable, he discovered the attraction of the traditional Japanese street performance, chindon. Chindon bands can be traced back to an Edo Period candy seller. The dish-shaped bell and large and small drums produced the distinctive "chinchin dondon" rhythm that lent itself to the name chindon. Other instruments in the band included a samisen and clarinet. The bands were a common sight on the streets of Japan until the 1950s.

｜Length : 10min. ｜Year : 2001 ｜

Okazaki City of Aichi Prefecture is one of Japan's leading regions for processing objects made of stone. Takenari Kusuna, who holds a Level 1 Stone Carver Certification, is a stone carving expert, practicing in this field for the past 45 years. He is especially skilled in carving stone lanterns.Kusuna gives Koichi Uchiyama, who works under him, the task of making the base for a stone lantern. Advanced skills are necessary to carry out the carving of the base's three-dimensional curved surface.

｜Length : 10min. ｜Year : 2001 ｜

With high-rise buildings, no matter how mechanized the construction site, moving and assembling the steel framework requires the skill and experience of high-rise construction workers.Using nothing but the naked eye, Yuji Fukami, who holds Level One High-rise Construction Worker certification, is able to detect when posts or girders are off, right down to the millimeter.

｜Length : 10min. ｜Year : 2001 ｜

Potter, and noted epicurean , Rosanjin once claimed, "No taste surpasses a natural one." Traditional Japanese cuisine plays up the tastes of natural ingredients, and brings out the various flavors of the seasons. Hirohisa Koyama operates a Japanese restaurant in Tokushima City, happily situated where the Pacific Ocean and the Inland Sea of Japan meet. The sashimi that is prepared with his expertise using the knife surpasses what can be done with mere skill; it is the fruit borne from thirty years of passionately wielding his knife, to grasp the essence of Japanese cuisine cooking.

｜Length : 10min. ｜Year : 2001 ｜

Japanese "sake". The rich fragrance and bouquet soothes our soul after work or in times of celebration. Eiichi Sato, who supervises seasonal laborers in a "sake" brewery in Aichi Prefecture, holds Level 1 "Sake" Making Expert certification. As the Toji, or chief brewer, Sato supervises every aspect of the "sake" making process, and each year he comes from out of town, to brew new sake at the brewery Tokoname City in Aichi Prefecture.