｜Length : 59min. ｜Year : 2000 ｜

America concentrated all its energies on an increased yield of wheat in the 1930's. In the 20th Century, America established a new form of agriculture as a business, in which one particular crop was produced in large scale. Under an American initiative, India and Pakistan achieved a large increase of production of provisions. The American style agriculture soon reached its peak, but deterioration of soil has become a critical issue in the US once again, resulting in strenuous countermeasures for preservation and maintenance of soil. At the beginning of the century, desertification and draining of water resources are in progress on a global scale. Is it possible to further increase the production of provisions without destroying the environment in the 21st Century? How much longer can soil and water on our planet tolerate the use for increased production, and how much of "business agriculture" will our earth permit?

｜Length : 59min. ｜Year : 2000 ｜

In the past, cows only fed on grass. The circumstances changed with an appearance of Abadeen Angus which was developed in England for steak meat. It requires eight kilograms of corn for an Abadeen Angus to gain one kilogram, and man started to raise more corn to feed these cows. It was the USA that had a vast agricultural area to start a large scaled production of corn. To sell the corn, grain dealers, too, took part in a campaign to increase the consumption of beef, Its target was first Japan, and now China. The beef boom is now sweeping across China. If China decides on a massive import of grain, the international balance of demand would collapse in an instant, and may result in food crises. Grains, which were once man's food, have become livestock feed, and we are now witnessing a new crisis. How did Abadeen Angus change people's eating habit and situation of food in th 20th Century? And how will this affect the 21st Century, when further increase of population is expected?

｜Length : 10min. ｜Year : 2002 ｜

More and more people are turning to eastern medical treatments, known for their mild effects and few side effects, as the so-called natural lifestyle gains attention. Yoshie Asahina, aiming for a pain-free and feel-good acupuncture and moxibustion treatment, is currently in practice with the aim of opening the first acupuncture and moxibustion clinic in her town. Practitioners of this treatment must be certified from the Health, Welfare and Labor Ministry of Japan.

｜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.

｜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.