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The sample group learn how to order and eat tempura, a typical Japanese meal. Then, they are guessing what is crafting an artisan.

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Learn about the typical features of a Japanese garden from Kenroku-en in Kanazawa. Plus, tea utensil names and the do's and don'ts of tea picking.

A segment covering fun facts about tofu, including why it's counted in such a unique way, is followed by a lesson in the proper way to wear a yukata.

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Japanese summers are hot and humid. Explore the foods, drinks and technologies people have developed to stay cool.

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A two-hour special featuring simple yet delicious Japanese ingredients and side dishes that perfectly complement the flavor of rice.

Torii gates, statues and other things related to temples and shrines all cost money. The panel learns about what goes into their construction.

Sushi masters teach the panel everything there is to know about the ultimate Japanese food, including how to order and eat it.

As the seasons change, it's time to explore popular autumn foods and the best ways to prepare then. The panel then learns about portable stoves.

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Spending the night at a Buddhist temple: Enjoy a sense of Japanese tranquility with beautiful gardens and Buddhist vegan meals.

This episode showcases the traditional blue-collar areas of Tokyo, highlighting foods, crafts, old-style performing arts and more.

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After a look behind the scenes at the ten-don restaurant Tenkuni in Ginza, the panel meets artisans who specialize in repairing lacquer and more.

Chii and Azuma take a lesson in Japanese home cooking, and the panelists learn about customs surrounding the New Year's holidays in Japan.

Professional cooks give tips for making the best miso soup, and common ingredients for miso are ranked from most to least expensive.

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Chii and Azuma leave the studio to ask people about the best side dishes for rice, while the panel visits a soba restaurant founded in the Edo period.