｜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 : 28min. ｜Year : 1991 ｜

Nowhere are the ancient traditions of Japan more carefully preserved than in the Gion district of Kyoto. Chef Yoshio Maruyama chose the Gion for his restaurant "Maruyama" because he believes it offers the perfect setting in which to develop a genuine Kyoto cuisine. Glimpse the true heart of traditional Kyoto through the exquisite dishes and hospitality of this truly innovative chef.