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This year marks the 70th anniversary of the end of World War II. 80% of the Japanese population was born after the war, and the people who are old enough to remember it are all elderly. How will they pass on their stories? One man who is telling his story is the artist Seiji Fujishiro, age 91, well known in Japan for his "shadow pictures”. Why did Fujishiro feel compelled to make art about his experience of war? We ask this and many more questions as we explore Japan 70 years after the war.

In 2020, when Tokyo hosts the Olympic Games, it will also host the Paralympic Games. Japan has traditionally lagged behind in the development of artificial limbs - one man trying to change that is prosthetic leg engineer Ken Endo. He has done very promising work on robotic limbs at the MIT Media Lab, with a particular focus on artificial legs for athletes. Endo's conviction is that "disabilities lie not in humans but in technology". We speak with this visionary engineer.

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During Japan's period of rapid growth that began in the mid-1950s, large housing developments known as danchi were built in cities across the nation. In March of this year, a project was launched to revitalize one of these now-aging complexes. It is being spearheaded by Kashiwa Sato, who is among Japan's leading creative directors.

Kundo Koyama was tasked with creating a mascot for Kumamoto Prefecture in southern Japan. The resulting character, a bear named Kumamon, went on to generate 120 billion yen for Kumamoto in 2 years. Koyama's strategy is always to keep things extremely simple, and come up with ideas that he really likes. However, that way of doing things isn't always easy in Japan. He speaks with Robert Campbell about everything from the Japanese way to thinking to how he plans out his creative projects.

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TABLE FOR TWO aims to tackle the dichotomy of global obesity and hunger through a unique calorie transfer program in which healthy meals are served at the cafeterias of partner companies, with the excess calories -- 20 yen per meal -- used to support school lunches in developing countries. The brainchild of Masahisa Kogure (45), TFT now has over 700 corporate partners. But it wasn't easy to sell the idea of social contribution in Japan, as we'll hear in his discussion with Robert Campbell.

The latest edition of Kojien, the most authoritative of Japanese dictionaries, hit the stores in January 2018. A team of 220 wordsmiths spent 5 years tracking words in the media and on the Internet before deciding on the 10,000 or so new entries that reflect Japan today, such as "jidori" (selfie) and "moe" (passion). Chief editor Yasunari Hiraki believes that words evolve with the times. We'll ask him about what goes into the making of a dictionary and what he feels is its role today.

Kyoto celebrates spring with Miyako Odori, a 400-year-old dance festival featuring the geiko and maiko of Gion. The choreographer of this month-long event is Yachiyo Inoue, the 5th generation master of Kyomai, a school of dance characterized by elegant and highly stylized movements accentuated by stomping. Kyomai is suffering from a lack of successors. But Inoue is striving to keep the tradition alive with new dances that incorporate elements from other genres, as we'll hear on Face To Face.

With the Tsukiji Market slated for relocation in October 2018, a major concern is how to preserve its distinctive culture and traditions that date back over 400 years. Our guest this time is Kyoko Fukuchi, a writer and former intermediary wholesaler who provides an insight into what makes Tsukiji such a special place -- the sophisticated technology found in the architectural design and the people who make it all work, including the "mekiki", the experts with the discerning eye for quality.

Around 15,000 athletes are expected at the Tokyo 2020 Olympic Games. Serving them food while taking into account their individual needs and cultural background is no easy job. That's why Kiyomi Mikuni has been put in charge. One of Japan's leading French chefs, he knows how to wow guests from around the world. And he aims to build upon this experience to provide the athletes with the best of Japanese hospitality, while promoting organic produce and food education. This and more on Face To Face.