Tag - japanese-tv

 
 

JAPANESE TV

CULTURE / TV & Streaming / CHANNEL SURF
Jun 17, 2012
Job-hunting tips; history of Cook Islands; CM of the week: Clorets
As everyone knows, the job market is tight — even for young people just entering the workforce. This week, the NHK "real life" information program, "Otona e Tobira TV" ("The Door to Adulthood TV"; NHK-E, Thurs., 7:25 p.m.) offers advice for job seekers, who are confronted with an economic environment...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 15, 2012
Takazawa: Food for all the senses
...
Japan Times
CULTURE / Music
Jun 14, 2012
Grassroots group forms to fight antidancing law
Around 200 people gathered on the dancefloor of Kyoto's Club World on Sunday — but they weren't dancing.
LIFE / Food & Drink / Japan Pulse
Jun 13, 2012
Today's J-blip: robot-made inari-zushi
Domo arigatou for the inari-zushi, Mr. Roboto.
CULTURE / TV & Streaming / CHANNEL SURF
Jun 10, 2012
Investigation of the 'long life' hormone; forensics mystery; CM of the week: Kagome
A new obsession in Japan is something called the "long life" (chōju) hormone, a naturally occurring chemical that prolongs the life of the person who produces it. The medical variety show "Shujii ga Mitsukaru Shinryojo" ("The Clinic Where You Can Find Your Own Home Doctor"; TV Tokyo, Mon., 8 p.m.)...
EDITORIALS
Jun 10, 2012
Exporting 'Japanland'
The government's Cool Japan strategy of promoting the country abroad has taken another step as the trade ministry plans to recreate trendy districts of Tokyo in cities across the globe. The plan is aimed at promoting Japan and encouraging exports by organizing areas for Japan-style shops, restaurants...
CULTURE / TV & Streaming / CHANNEL SURF
Jun 3, 2012
Time travel to eco Edo; AKB48 elections; CM of the week: Masami Hisamoto for Kao
June 3 through 10 is Eco Week on Nippon TV, so it is airing some specials emphasizing environmental issues. One is "Chotaiken! Time Warp Ryokosha Oedo-hen" ("Super Experience! Time Warp Travel Agency Oedo Edition"; Tues., 9 p.m.).
CULTURE / TV & Streaming / CHANNEL SURF
May 20, 2012
Time-travelling reporters; celebrity genes; CM of the week: Schick
As if there wasn't enough news to cover now, NHK has started sending reporters back in time on the variety show "Time Scoop Hunter" (NHK-G, Tues., 10:55 p.m.). Journalists use "warp technology" to travel to different eras to collect information about how people really lived in the past.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 18, 2012
Tonki: Dishing up 73 years of tasty tonkatsu success
Nowhere does tonkatsu like Tonki. Of all the restaurants in Tokyo that serve those ever-popular cutlets of breaded, deep-fried pork — and they number in their thousands — nowhere stands out quite the way Tonki does.
CULTURE / TV & Streaming / CHANNEL SURF
May 13, 2012
'Where are they now' special; celebrities battle it out; CM of the week: Tokyo Gas
The variety show "Bakuho the Friday" (TBS, Friday, 7 p.m.) expands from an occasional special to a weekly series. The title is a mashup of Bakusho Mondai, the comedy duo who act as hosts, and jōhō, which means information. The theme is in-depth information about showbiz people, in particular...
CULTURE / TV & Streaming / CHANNEL SURF
Apr 29, 2012
Erika Sawajiri is an "Evil Woman"; controversial DaVinci paintings; CM of the week: Lotte Ghana
She's back, and badder than ever! Actually, before her monumental fall from grace, actress Erika Sawajiri rose to fame on her innocent image and ability to weep on cue. But after dissing her own film at a press conference she became poison.
CULTURE / TV & Streaming / CHANNEL SURF
Apr 22, 2012
Checkups for celebrities; Emi Takei acts double-time in 'Daburu no Higeki'; CM of the week: Oronamin C
As the average age of TV viewers gets older, the networks schedule more and more programs about medicine and health. The variety show "Shujii ga Mitsukaru Shinryojo" ("The Clinic Where You Can Find Your Home Physician"; TV Tokyo, Mon., 8 p.m.), hosted by veteran announcer Hitoshi Kusano and comedian...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 6, 2012
Kita-Kamakura En: Kaiseki course as delicate as blossom
It's been a long countdown, but finally spring has liftoff. The buds and leaves are out, and so are those all-important cherry blossoms. And there is no finer way of appreciating them than from a table with a good menu and a choice vantage point.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Yoshihashi: Top-class sukiyaki at a fraction of the price
Elegance, refinement, exclusivity: These are qualities only to be expected at any high-end Japanese restaurant. Affordability? Think again. Or, rather, think different. That's the way to approach Yoshihashi.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Michinoku: Tohoku restaurant serves up a northeastern menu
Zunda-mochi dumplings, hatto-jiru soup, hittsumi noodles: These are far from mainstream Japanese foods, and rarely found on restaurant menus. But they're essential landmarks on the culinary landscape of the Tohoku region. They are also core items on the menu at Michinoku, one of the very few eateries...
Japan Times
JAPAN / EXPLAINER
Feb 14, 2012
Literary awards run spectrum
When writer Shinya Tanaka won the prestigious Akutagawa Prize last month, he said, "I deserve this," paraphrasing U.S. actress Shirley MacLaine at the Academy Awards ceremony in 1984.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Kanda is crammed with revered restaurants
...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Botan: Put a little sukiyaki fire in your belly
On one side of the battered shōji screen with its panels of flimsy washi paper, the sleet and biting wind. On the other, a small old-fashioned hibachi brazier, its coals glowing softly. There's no contest: At Botan, the charcoal wins every time.
Japan Times
LIFE / Food & Drink / Japan Pulse
Jan 20, 2012
Fresh nabe ideas bubbling up
Dining trends are all going to pot . . . hot pots, that is.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 6, 2012
Nihonbashi Dashi Bar: A dedicated dashi bar you can put stock in
Nothing is more important in Japanese cooking than dashi, the fundamental cooking stock that underpins every aspect of the cuisine. There are many ingredients that can deliver a boost of umami savor, both natural (konbu seaweed or shiitake mushrooms) and artificial (various powders out of jars or sachets)....

Longform

Things may look perfect to the outside world, but today's mom is fine with some imperfection at home.
How 'Reiwa moms' are reshaping motherhood in Japan