Japanology Plus

Japanese public bathhouses, also called sento. From the outside, some of them look like Shinto shrines or Buddhist temples. Inside, they have many features that help to create a space for retreat and relaxation. More than just a place to wash the body, bathhouses have long served as a social forum for the local community. This time on Japanology Plus, we'll explore the wonderful world of bathhouses with our guest Machida Shinobu, a sento expert. In Plus One: bathhouse etiquettes for beginners.

This time, we present an installment of our special talk-show series Japanophiles, which features lively interviews with foreigners living in Japan. Bartholomeus Greb, originally from Poland, works as the manager of Kiya Ryokan, a historic inn founded in 1911. Greb is experimenting with ways to showcase the appeal of old-fashioned Japan, including promoting work by local artisans. Meet Bartholomeus Greb and learn about his efforts to reinvigorate his area from his base at the Kiya Ryokan.

This time, we present an installment of our special Japanophiles series, which features lively interviews with foreigners living in Japan. Minyo is Japanese folk music, passed down from generation to generation all over Japan. A Canadian named Maud Archambault became enthralled with the world of minyo 13 years ago - and now she is a professional minyo dancer. She can also sing and play the taiko drums and shamisen. We'll see how she has devoted herself to this uniquely Japanese music.

We meet a nakai, a waitress at a luxury Japanese restaurant. In a Japanophiles interview with Peter Barakan, Carine Lafitte from France talks about the challenges of her demanding traditional job.

Japan is an island nation that stretches thousands of miles. “A country surrounded by the sea,” as one common expression has it. Perhaps not surprisingly, the country has had a highly developed fishing culture for centuries, if not millennia. It has long been a global pioneer in everything from ways to preserve freshness to forms of seafood cuisine. This is our topic for this edition of Japanology Plus: how Japan fishes its oceans, in particular its coastal seas. Our expert guest is Professor Osamu Baba of the Tokyo University of Marine Science and Technology.

If there's one thing that makes Japanese homes immediately identifiable, it's their roofs, or to be more specific, the tiles that make up those roofs. These intricate tiles, which have been part of the Japanese landscape for well over a millennium, are the handiwork of roof tilers, who share the same passion for their craft as generations of tilers before them. On this edition of Japanology Plus, we take a look at the long history of Japan's roof tiles and meet the people dedicated to keeping the tradition alive.

On New Year's Day, Japanese families gather to share a special meal called Osechi. It consists of multiple colorful dishes, often served in multi-tiered boxes. The custom has diversified in recent years, but it remains deeply rooted in Japanese society. This time, our theme is Osechi. Food history researcher Ayao Okumura discusses its little-known origins, and its continued importance. And in Plus One, Matt Alt looks at the chopsticks used to eat Osechi, and what they rest on.

This time, our theme is moss. In some countries, it is regarded almost as a weed, but in Japan, it's cherished. Moss can be found in the gardens of temples and shrines, in forests and mountains and even in large cities. Our main guest is Oishi Yoshitaka, an associate professor at Fukui Prefectural University. He introduces us to different species of moss, and explains the role it plays in both the natural world, and in Japanese gardening. And in Plus One, Kanoa makes a beautiful moss terrarium.

In a Japanophiles interview, Peter Barakan meets Tom Hovasse, a basketball coach from the USA. After spending much of his playing career in Japan, Hovasse began coaching Japanese teams. In 2017 he was appointed head coach of the Japan women's national basketball team, and under his leadership they won a silver medal at the Tokyo Olympics. Following that success, he was recently appointed to a new role: head coach of the men's team. Hovasse talks about his journey, and his coaching philosophy.

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.

While Japan's population ages, many "active seniors" energetically participate in work and hobbies. An 88-year-old programmer and 104-year-old timepiece repairer show the secrets of senior success.

Onigiri are becoming a global phenomenon. Colorful new styles are generating a buzz on social media, and convenience stores continue to develop new products. We investigate the latest developments.