｜Length : 26min. ｜Year : 2012 ｜

The Great East Japan Earthquake struck in March 2011 and was soon followed by a nuclear accident. Fears of radioactive contamination now mean people are very worried about food safety.
Under these circumstances, the famous Japanese food expert and researcher Yoshiko Tatsumi has a warning for us.
In her writings, Tatsumi asks a simple question: "Would you serve your children and grandchildren contaminated seafood and tell them to eat up?"
Tatsumi has some recipes and a message she wants to leave for future generations.
This program looks at the recipes Tatsumi uses in daily life and in her cooking classes.
She holds cooking classes once a month at her home in Kamakura. These are so popular that they are booked out three years in advance.
"Don't take anything for granted and always put your heart into everything you do." This philosophy, taught to her by her mother, shapes Tatsumi's approach to cooking.
When her father was bedridden with illness, Tatsumi prepared many kinds of soup for him over an 8-year period. These delicious and nutritious soups are now known collectively as "the soup of life." They provide comfort for all kinds of people, from the young to the elderly or ill.
The program introduces 3 dishes from Tatsumi's cooking class: clam soup, asparagus potage soup, and dashi stock made from kelp and bonito flakes.
We can see Tatsumi teaching with the ease and humor of a mother instructing her daughters. This is why she is loved do much by her students.

｜Length : 45min. ｜Year : 2007 ｜

Toshimichi Yoshida initiated an activity in an attempt to turn the situation around by growing good, healty vegetables. His method is-food waste is mixed into the soil to turn it into fertilizer. Food waste causes the microorganism to proliferate in the soil.Yosida's farming is "education of life" itself. Through farming experience, children learn that the food they eat is the driving force of their life. People in the communities also realize that farming can be a means to reactivate their community.

｜Length : 30min. ｜Year : 2000 ｜

The sea bream has long been an essential part of many different kinds of celebratory occasions in Japan, including festivals and marriage parties. Indeed, it is often referred to as 'the king of fish'. In this documentary, we see fishermen rod-fishing in the Inland Sea, men cultivating top-quality fish, a master chef of a high-class restaurant in Tokyo creating various mouth-watering dishes, and a chef at a hot-spring inn on Shikoku Island attempting to recreate several 18th century sea bream recipes.

｜Length : 44min. ｜Year : 1991 ｜

A number of high rise building towers into the sky in Nishi Shinjuku, Tokyo. A severe lunch war unfolds in this modern city, over the demands for lunch from business men and women in this area. The program introduces a rice store owner who lives in the suburbs of Tokyo, who challenges the lunch war with a unique hand-made lunch, and a major department store which prepares 300 kinds of lunch and tries to sell 15,000 portions a day.

｜Length : 27min. ｜Year : 1991 ｜

After pursuing the delicious taste of salmon for 60 years, Kametaro Unuma, owner of the shop "Marugame" specializing in salt-preserved salmon, has reached the conclusion that salmon is best when eaten raw. This program shows how he works as a "salmon specialist" while introducing various kinds of salmon dishes, a history of salt-preserved salmon, and salmon-fishing in the Shiretoko Peninsula of Hokkaido.