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Japanology Plus
Season 10 • Episode 9 • Ueno
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Japanology Plus Season 10, Episode 9: Ueno
Ueno, in Tokyo, is visited by 25 million tourists each year. It is home to world-class museums and educational facilities, bustling street markets, important shrines and temples, a zoo, and much more. There are surely few places in the world where so many different cultural elements are woven into the same urban district. An expert introduces Peter Barakan to some of the many faces of Ueno, and helps to explain its enduring popularity with visitors and local residents alike. Watch Japanology Plus Season 10, Episode 9 Ueno in HD free online. Enjoy high-quality streaming of Japanology Plus Season 10, Episode 9 and share your thoughts in the comments below!
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Episodes
23 episodes
Kitchens
In centuries past, cooking in a Japanese kitchen involved moving between a dirt floor and a raised area with wooden floorboards. Modern kitchens, meanwhile, incorporate all sorts of convenient, space-saving measures. Our guest, associate professor Suzaki Fumiyo, tells the story of that evolution, and explains why some Japanese are choosing to go back to a traditional dirt-floor kitchen. And in Plus One, Matt Alt learns about some traditional kitchen utensils.
28 min
Satsumaimo: Sweet Potatoes
Sweet potatoes are widely grown and enjoyed in Japan. They're baked, fried, served in stews and used to make desserts. Throughout history, they have offered a solution to food shortages. And nowadays, they can even help to keep a building cool in summer. Our guest, researcher Hashimoto Ayuki, introduces us to new ways of enjoying this versatile vegetable. And in Plus One, we see some innovative takes on mobile baked potato sales.
28 min
Dinosaurs
Japan, once thought to have no dinosaur fossils, is now a hotspot for dinosaur discovery. Kamuysaurus japonicus, found in Hokkaido Prefecture, overturned conventional wisdom. Dozens of Japanese museums feature dinosaurs, and dinosaur-themed events are popular with people of all ages. Our guest, dinosaur expert Kobayashi Yoshitsugu, shares the latest information, and offers his view on why the Japanese find dinosaurs so captivating. In Plus One, we see some entertaining modern takes on dinosaurs.
28 min
Japanophiles: Kyle Holzhueter
In the mountains of Okayama Prefecture, Kamimomi is a community whose features include beautiful terraced rice fields. But with fewer than 90 residents, it is at risk of disappearing. Here, Kyle Holzhueter from the USA engages in a form of natural construction that employs Japanese plastering techniques. One aim in all he does is a sustainable lifestyle, aligned with the power of nature. Peter Barakan learns about Holzhueter's way of life and the rich potential of Japan's rural communities.
28 min
Camping
In Japan, interest in camping is booming. Popular choices these days include women-only camping and solo camping. Some prefer glamping, where you don't have to set up your own tent. Camping has also been drawing attention as a good way to prepare for disaster. Peter Barakan visits a campsite with an outdoor expert to get the latest information, and to find out more about why so many people are going camping these days. We also see some Japanese preferences in equipment.
28 min
Male Aesthetics
In Japan, economic conditions may be challenging, but male cosmetics are selling increasingly well. Social media and the normalization of remote working have contributed to a growing concern among men about their appearance. The increasing popularity of hair removal treatment is evidence of that trend. But looking back at Japanese history, we see that for over a thousand years, it was normal for men to wear makeup. We look at the evolution of male aesthetics in Japan.
28 min
Konnyaku
Konnyaku is an important element of Japanese cuisine. It has long been known as a high-fiber, diet-friendly food, and in recent years it's been shown to offer benefits for health conditions including dementia and diabetes. Outside Japan, its popularity is on the rise, and it has started to appear in dishes like pasta. Konnyaku is a chewy, jelly-like food made from the extremely bitter corm of the konjac plant. How is it processed? And what other uses does it have? Peter Barakan visits Japan's top producing area to learn all about this surprising food.
28 min
Japanophiles: Isabelle Sasaki
The Japanophile series looks at Japan through the eyes of long-term residents who were born in another part of the world. This time we meet Isabelle Sasaki, a karate instructor from France. She volunteered in Ofunato after it was hit hard by the Great East Japan Earthquake and Tsunami. Eventually she moved there and set up a branch of the Japan Karate Association, making her a rare instance of a woman from another country teaching karate in Japan. She also works in tourism promotion and helps her husband with his scallop farming. Isabelle Sasaki shares her enthusiasm for her adopted hometown and the martial art of karate.
28 min
Ueno
Ueno, in Tokyo, is visited by 25 million tourists each year. It is home to world-class museums and educational facilities, bustling street markets, important shrines and temples, a zoo, and much more. There are surely few places in the world where so many different cultural elements are woven into the same urban district. An expert introduces Peter Barakan to some of the many faces of Ueno, and helps to explain its enduring popularity with visitors and local residents alike.
28 min
Meteorological Data
In Japan, businesses are linking meteorological data and sales figures in order to predict consumer demand. This is helping to reduce waste and lower carbon dioxide emissions through optimization of distribution networks. One popular app charts the relationship between the weather and headaches or feeling "under the weather" in other ways. We explore how meteorological data is contributing to everyday life in Japan these days.
28 min
Amami Oshima: Paradise Found
We explore Amami Oshima, a subtropical paradise, through the stunning art of Tanaka Isson. Sometimes referred to as "the Japanese Gauguin," Isson found new inspiration after moving to this southern island. While his work was not appreciated during his lifetime, today it is frequently featured in exhibitions around Japan. In the first of two episodes about Amami Oshima, Peter Barakan follows in Isson's footsteps, and discovers why his work has become so enduringly popular.
28 min
Amami Oshima: Shaped by Adversity
Life in Amami Oshima was once so tough that the islanders devised a way to make a poisonous plant edible. Harsh circumstances nurtured their resilience and resourcefulness on a subtropical island that was ruled by different outside forces as the centuries passed. Folk music became a medium for private communication, and in secret they produced silk fabric with a distinctive black beauty. In the second of two episodes, Peter Barakan gets to the heart of Amami Oshima's unique culture.
28 min
Japanophiles: Francesco Panto
An Italian psychiatrist who uses an original "anime therapy" approach is the guest in this episode of Japanophiles, an occasional series in which we look at Japan through the eyes of residents who originally come from other parts of the world. Francesco Panto was bullied as a child but took comfort in anime. That led to his unusual approach to improving mental health. We hear Panto's story and learn how his work might help to address the widespread challenge of mental health issues among young Japanese.
28 min
Vacant Homes
In Japan, one in every seven homes is empty. These 8.5 million vacant properties may increase the risk of fire and burglary, or negatively impact local real estate prices. But new ways are emerging to make use of them. In one regional community, empty homes were turned into high-tech offices or shops, and the local population began to increase. In Tokyo, finding new tenants for shops has revitalized a shopping street. We find out why there are so many vacant homes in Japan and discover some creative solutions.
28 min
Rokyoku: Musical Storytelling
Sometimes described as "solo opera," Rokyoku was once Japan's most popular form of entertainment, with top performers among the richest people in the land. Rokyoku rose to prominence in the late 19th century, but the advent of TV triggered a rapid decline. Now young performers are revitalizing this storytelling art by incorporating English, rock and pop music, and even dance. Peter Barakan experiences rokyoku in both old and new styles. And in Plus One, Kyle Card tries giving a performance himself.
28 min
Japanese Honeybees
Japanese honeybees are wild, difficult to farm, and produce less honey than the Western honeybees used for most commercial honey production. But the multifloral honey they produce has a rich and complex flavor. Caring for Japanese honeybees brings hobbyist beekeepers closer to the profundity and unpredictability of nature. We learn about creative approaches to looking after Japanese honeybees, and about the surprising way they deal with predators.
28 min
Japanophiles: Martin Holman
In ningyo joruri, three people work together to make beautifully crafted puppets seem amazingly lifelike. US puppeteer Martin Holman is a devotee of this Japanese performing art, which has around 400 years of history. Nowadays, he leads a troupe of his own in Tokushima Prefecture, home to Awa ningyo joruri. On this episode of Japanophiles, Peter Barakan explores the world of ningyo joruri and learns how Martin Holman is expanding its horizons with the help of performers young and old from several countries.
28 min
Unused Fish
Luna lionfish and black rabbitfish ... these are examples of "unused fish" that tend to be discarded. Why? They're unfamiliar to consumers and often difficult to process. But as the ocean heats up and familiar fish dwindle in number, these "unused fish" may become a crucial part of global food supplies. We meet a fisherman who sells such fish directly to customers and visit a restaurant that specializes in preparing unusual fish. Peter Barakan learns an easy cooking method and discovers the many benefits of unconventional seafood. Along the way, we learn about Japan's fish-eating culture.
28 min
Garbage
Japan was arguably one of the cleanest places in the world in centuries past. But today, garbage is a major issue. In other countries, rubbish may be sent straight to the landfill, but in Japan—where available space is limited—it is generally incinerated first. Even so, landfill space is running out, and new methods are needed. Among the sites Peter Barakan visits as he explores paths to the future is a surprisingly beautiful incineration plant, designed by world-renowned artist Friedensreich Hundertwasser.
28 min
Firefighting
Wildfires are becoming more frequent and residential fires are posing new challenges. Japan is responding to this evolving reality by developing new firefighting technologies, such as water-free fire engines, AI-powered robots, and self-extinguishing building materials. Around the country, official fire departments are supported by volunteer firefighters, but as societal norms change the number of volunteers is dropping. We introduce the latest from the world of Japanese firefighting.
28 min
Japanophiles: Benjamin Flatt
Fermented foods are a longstanding staple of Noto cuisine. This region in Ishikawa Prefecture has a local specialty: ishiri, a fermented fish sauce. Benjamin Flatt, an Australia-born chef living in Noto, uses ishiri and other local ingredients to create his "Noto Italian" cuisine at his popular guest house. The restaurant serves only four groups a day. Peter Barakan talks to him about his passion for conserving traditional fermentation techniques and showcasing the quality of local ingredients.
28 min
Izumo: Home of the Gods
Each year, Japan's deities are said to gather in Izumo in western Japan. We visit Izumo Taisha, a shrine with a millennium of history, and explore a land with deep connections to the distant past.
28 min
Izumo: Land of the Supernatural
In the late 19th century, writer Lafcadio Hearn (Japanese name: Koizumi Yakumo) helped introduce Japan to the wider world. We visit the Izumo area to learn about the supernatural realm that he loved.
28 min