Highlighting Japan
Dyeing Technique Originated with Edo Lords
Along with Kyoto and Kanazawa, Tokyo is one of Japan’s three major traditional kimono-dyeing regions. Find out how the technique Tokyo Some Komon been passed down from the Edo Period to the present day.
Spinning Synthetic Silk
What gives silk its sheen, and just how did a Japanese company replicate it synthetically?
Modern Designs Update Ancient Traditions
SOU SOU's patterns and styling remain sufficiently Japanese to intrigue visitors from abroad, yet they are contemporary enough to appeal to Japanese shoppers.
Putting a Vital Railway Back on Track
Despite suffering massive damage in the 2011 Great East Japan Earthquake, the Sanriku Railway Company swiftly restored its services and has become a pillar of support for the region.
Recovery Five Years After 3.11
As March 11, 2016 marks the fifth anniversary of the Great East Japan Earthquake, Highlighting Japan offers an update on the results and challenges of recovery efforts in the Tohoku region.
Hammering Out the Shinkansen's Face by Hand
Just one company in Japan, with a mere 40 employees, uses hand hammering techniques to produce many of the Shinkansen's distinctive shapes.
How Japan's Trains Stay on Time
Ever wonder how Japan's trains stay so precisely on time? Hideki Hashimoto at the transport division of JR East's transport and rolling stock department explains the secret—and it's not just technology.
Using Regenerated Energy from Trains
Since 2014, Tokyo Metro—the firm that operates the subway lines that run through downtown Tokyo—has been using regenerated power from subway cars to power the equipment in train stations.
March 3: Girls' Festival
March 3 is a special day in Japan: it's the day of the Hina Matsuri, or Girls' Festival. On this day, girls are celebrated and families pray for their health and prosperity.
Anime Robots Evolved Hand-in-Hand with Toys
The history of Japanese robot anime is one reason for Japan’s global reputation for being “robot country.” Anime and film critic Ryusuke Hikawa explains.
Local Brewer Reinvented with Global Sake
25 years ago, Asahishuzo was just a local brewer with a faltering brand, its products losing market share not only to other breweries but also to beer, wine, shochu and other beverages.
The National Research Institute of Brewing
The National Research Institute of Brewing in Higashihiroshima City carries out advanced analysis, evaluation and research on alcoholic beverages.
Savor Sacred Sake in Saga
The sake breweries of Kashima City open their doors to overseas tourists, offering a peek into how sake is made for one of Japan's three most prominent Inari shrines.
750 Years of Soy Sauce Tradition
With a tradition dating back more than seven centuries, Yuasa soy sauce has taken to the tables of Europe's finest restaurants.
Why Japan Loves Fish
Food culture expert Takeo Koizumi explains exactly why fish are so central to Japanese cuisine culture.
Bringing Japanese Food Culture to the World
Highlighting Japan sat with Food Industry Affairs Bureau Director-General Masayuki Yamashita to talk about MAFF's global strategy following UNESCO's recognition of Japanese cuisine as an element of Intangible Cultural Heritage in 2013.
Edamame: Green Beans
Often chosen to accompany a glass of beer, edamame taste best with a dash of salt!
Fugu-Sashi: Pufferfish Sashimi
The pufferfish is known around the world for its dangerous poison, but when sliced into sashimi, it's transformed into the most beautiful and tasty Japanese delicacy.
Yaki Kani: Grilled Crab
Crab is a Japanese specialty that's especially popular during winter time, when the hot, succulent juices of the grilled crab are a welcome treat!
Toshikoshi Soba: New Year's Eve Noodles
One of Japan's longstanding traditions is to eat buckwheat noodles on New Year's Eve. But why are they so important? Read on to find out!
