15 Minutes Season 3

The process starts with a single sheet of metal. By hammering it becomes a beautiful saucepan form. Toshikazu Himeno, age 58, is the artisan who inherited the technique in Osaka Prefecture, Japan. The more it's pounded, the harder it is forged, and the pan will last over 50 years. The pan has supported the Japanese rich culinary culture. However, Himeno is the last surviving artisan of this pan. Will he be able to pass on his skills to the next generation? How can he continue to meet dedicated users' needs? Every day alone, he continues hammering 40,000 times. We'll focus on his untiring spirit as an artisan.

Catching tiny fish only a couple of centimeters in size called Tanago, or Japanese bitterling, is a passion shared by some fanatical Japanese anglers. Fumihiko Nagatani, a sushi chef with 40 years of experience catching the so-called "underwater jewels," uses a microscope to file down fishing hooks in the hope of catching small Tanago less than 2cm long. Discover the eccentric yet fascinating world of Japanese "micro fishing" that involves tiny tools to catch tiny fish.

Lake Biwa is the largest body of fresh water in Japan. There's a town, Harie in Shiga Prefecture, on its northwestern shore, with a constant sound of water. Canals run throughout the town, as if to surround each house. Flowing there is all natural water that wells from underground. To make efficient use of this precious water, local people have created a type of kitchen, Kabata, that's unique to this area. Inside of this kitchen, the beautiful water flows from a well. This water has been supporting people's lives for 300 years. We'll visit some families in Harie, and see how these people have been creating the circle of life.

Like all famous movie spies, the ninja had a wide array of spy tools at their disposal, and the Shinobi Rokugu were 6 tools that were considered essential for any mission. These include the Yatate, Inro, Uchitake, Sanjakutenugui, Amigasa and Kaginawa. We'll examine the purpose of each tool using action-packed reenactments. We'll also scientifically analyze how to master the Kaginawa.

Well-versed in astronomy, biology and other fields of natural science, the ninja used their knowledge of botany to create both poison and medicine. Poison's portability and efficacy made it an ideal weapon, and we'll use reenactments to examine how the ninja wielded it. We'll also visit a company in Koka that continues production of a medicine passed down by the ninja.

In winter, men and women sheltered in strange shell-like tents patiently wait on the frozen surface of a picturesque mountain lake in central Japan. They come for Japanese pond smelt, a fish as marvelous to look at as it is tasty, especially in tempura. Catching it is not for the casual, but for the most passionate of anglers - those willing to meticulously craft their own rods or go as far as building a computer controlled fishing robot. Witness the mad enthusiasm of these innovators on ice.

The ninja had 2 modes of operation: Innin and Yonin. Innin covered assassinations, sabotage and other covert operations requiring stealth, while Yonin covered operations performed in the open that required cunning. We'll examine the 2 using reenactments, and also reconstruct a "saotokikigane" to determine the truth about this obscure listening device.

Jumping down from 15-meter heights. Running 100 kilometers in a day. These are just some of the feats that the ninja were said to be capable of. And if these are true, how did they acquire their physical strength, agility and mental fortitude? We'll meet with the last true ninja to learn about their training methods, and analyze a traditional running style that could make a comeback.

In the over 600-year old form of classical Japanese theater called Noh, wooden masks are worn by the performers. These masks have been made by wood carvers who lived and worked with the performer to create masks specific to each role. At age 52, Hideta Kitazawa is one of the few remaining artisans carrying on this tradition. While using a multitude of chisels to carve masks from blocks of cypress, he shares his thoughts on how these inanimate materials are brought to life and imbued with various emotions.

Shimi-konnyaku is a unique, naturally freeze-dried Japanese food, that would be able to be kept for 50 years. It was developed as a form of preserved food in early Japan. Toshi Nakajima, 89 years old, has been making this local specialty for 36 years. In the heyday, there were more than 50 producers in Hitachi-Ota, Ibaraki Prefecture, but it has been produced less and less because of the difficult work and harsh climate in winter. Toshi said, "Someone must keep local traditions." For him, Shimi-konnyaku is not only an ingredient, but also it's full of memories of his hometown and family. Visit the family life and the scenery created by Shimi-konnyaku in a quiet village in the mountains.

"The Reversible Destiny Lofts Mitaka" is a colorful group of housing units located in Mitaka, a sleepy Tokyo suburb. Designed by artists Arakawa Shusaku and Madeline Gins in 2005, the buildings function as both art and living space. The 9 lofts are designed "not to die," taking residents out of their comfort zones with spherical rooms, bumpy floors and more. We talk to those who live and work here as we discover what motivated Arakawa and Gins to build the lofts in the first place.

The Taro Okamoto Museum of Art closed for 2 months due to COVID-19, but following Okamoto's words that art is "essential to human life," it found new methods to convey the unique power in his works. It opened the museum to internet virtual reality tours, allowing guests to enjoy his art remotely. In this time of uncertainty, Okamoto's Myth of Tomorrow, which is exhibited inside Shibuya Station, as well as other publicly displayed art reminds all people of the importance of perseverance.

Tokyo's many waterways are home to the goby, a 10cm fish that's been prized by anglers since the Edo era. Today goby fever is alive and well, attracting enthusiasts wishing to catch their beloved little fish and to do so in style! Whether it's with the traditional method like it was done hundreds of years ago, with modern lures or even by drifting along the city's canals on a floater, join us and discover the diverse and unique ways anglers enjoy goby fishing at the heart of Japan's capital.

The Hotel Okura Tokyo is one of Japan's leading hotels. In anticipation of demand for the Olympics, the hotel was reopened last September after 5 years of renovation. Due to COVID-19 situation, some of the hotel's facilities, including restaurants and bars, have been closed with weddings and banquets being canceled. It will likely take some time to regain its long-established status as a hotel. Meanwhile, the 17-story, 240-room Sequence Miyashita Park, built in Shibuya, was scheduled to open on June 11. A sense of urgency about the second wave has left it unable to set an opening date. We focus on these old and new hotels in Tokyo.

This spring, many schools were forced to close due to COVID-19. Jiyu Gakuen in Tokyo is one of them. Since its foundation in 1921, there's been a tradition at this school for students to cook their own lunches. Growing vegetables, cooking together and enjoying a meal with friends, this tradition has become as a place to develop as people through their school life. How will they be able to resume their lives in school? And how will they revive the traditional lunches? We follow the challenges of students and teachers.

Tokyo International Airport is commonly known as Haneda Airport. It's a crossroads for 49 domestic and 55 international routes. In 2019, travelers using the airport averaged around 240,000 daily - the highest number in Japan. In March 2020, a new international terminal opened to increase the number of international flights to and from Haneda. However, due to the pandemic, the new terminal remains closed and never used. How do they reopen the airport as a source of transportation for people? This episode follows the efforts of those who are trying to regain safe airport operations.

Just north of Tokyo there's a place where whale fossils have been found on dry land! And the shaved ice desserts in that area taste amazing! Could those 2 facts be related? How can we find out? We'll need to call in an expert. We'll need to call ... Ground Detective Simon Wallis, a professor whose sideline is traveling around Japan solving geologic mysteries! In this episode, he travels to the Chichibu area in Saitama Prefecture to see just what makes their shaved ice so tasty!

Hayama, a seaside resort to the west of Tokyo, is known for its high-quality vegetables and beef ... but not its seafood. But it wasn't always this way. Hatakeyama Akira, born and raised in the town, is determined to restore the place of her childhood memories. As the only fisherwoman in the port, she is working to revive the fishing industry, establishing a direct sales shop and her own kitchen. Her goal -- to bring Hayama's rich seafood culture back to local dining tables.

The ninja are said to have been capable of remembering extensive details about the estates and castles they infiltrated. To learn how they were able to recall large amounts of information without taking notes, we take a look at some of the mnemonic devices mentioned in ninja documents. In the latter half of the program, we examine torches developed by the ninja. With the help of a pyrotechnician, we recreate a Mizukakyo, or water-resistant torch, using ingredients of the time. Join us to see the experiment results!

Ever since Jiyu Gakuen opened in 1921, students had been preparing school lunches themselves. Preparing and sharing meals together is a valuable opportunity for students to socialize and bond. It's a tradition the school has proudly preserved over the years. Since the campus has been closed, naturally, the dining hall too remains empty. Can the school keep this legacy going in spite of the pandemic? As the school reopens after a period of about 6 months, the first phase of lunch preparation begins. We follow the challenges of students and teachers.

With 87 million passengers per year, Haneda Airport is one of the world's busiest. But with COVID-19 wiping out most of its sales, it is now struggling to stay afloat. The opening of Haneda Airport Garden, an adjoining multi-use complex with lodging and a bus terminal, originally scheduled for April of 2020, has now been indefinitely put on hold. In this program we focus on some of the key people fighting the uphill battle of restoring the airport to its former glory.

Although the ninja are known for working in the shadows, the early Edo period found them serving in one-hundred-man units. Join Chris Glenn and Professor Yuji Yamada as they explore Tokyo and visit sites associated with the ninja. Their tour -- interspersed with reenactments -- reveals the deep connection between the ninja and Edo, the old name for Tokyo.

6 months after the suspension of inbound tourism, a government domestic tourism campaign saw demand for Tokyo hotels both old and new begin to recover. Alongside banquet sales, particularly for weddings, sales of take-out Christmas dinners reflected demand for stay-at-home services. One new Shibuya hotel saw an upswing in reservations, with some rooms repurposed for use as workspace. But now coronavirus cases in Tokyo are rising rapidly, forcing the government to make a difficult decision.