Season 6

Two men have been called "the last ninja." The first is Fujita Seiko, who lived over a hundred years ago. Introducing himself as the last ninja, he held demonstrations throughout Japan and researched ninja arts. Going over footage of Fujita, we discuss the principles he taught. The second is Kawakami Jinichi, who is still alive today. We introduce the training he's continued for over sixty years and scientifically analyze a ninja breathing technique called "okinaga" to determine its effect.

We meet with two specialists at the forefront of ninja research. In 2021, Fukushima Takamasa found the Kanrinseiyo. Known to exist but never seen before, it's said to be the source material for the famous ninja manual, the Bansenshukai. It reveals previously unknown information about the ninja, including group tactics, night infiltration methods and a new ninja tool. We also learn about the ancient manuscripts Professor Yuji Yamada discovered at the Library of Congress in the US.

The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a house with an unusual living room—it hasn't got a roof!

The Tokyo area is one of the most densely populated places on the planet. Very small properties have long been a feature of the urban landscape, but many modern "kyosho jutaku" showcase the expertise with which architects satisfy the requests of future owners. We join architect Koshima Yusuke as he visits these tiny houses, and sees for himself the clever ideas that are used to create a cozy living space. This time, a gradient of light spilling down a spiral staircase.

Suzuki Kinue knows a thing or two about making delicious bento boxed meals. She's been operating a tiny store in Tokyo's trendy Jiyugaoka neighborhood for more than a quarter of a century. It's only open twice a month these days, but that doesn't stop the locals from coming for her famous home-style cooking, perfected over generations and lovingly preserved in eight handwritten recipe books. Ask a customer to describe her steamed rice, and we bet you'll be joining the queue too.

There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This time, we will take a look at a company that was founded as a kimono shop in 1611 and later developed into a department store. What difficulties has this company overcome during its long history? What has it worked to preserve for over 400 years? Learn the secrets of its longevity.

Fly with us for a once-in-a-lifetime night flight over Japan's stunning cities and landscapes. Experience the breathtaking beauty of Mt. Fuji at sunset and the sparkling night views of Osaka and Hiroshima. Get up close and personal with Fukuoka's cityscape during landing, and discover the hidden skills of pilots who fly in the dark. Indulge in Fukuoka's exquisite cuisine and capture unforgettable photos of scenic spots. Join us for an unforgettable adventure!

There are more than 1,300 companies in Japan that have been in business for over 200 years. How have these companies, which have survived challenges such as wars, natural disasters and economic crises, continued to operate for so long? This time, we will take a look at a company that was founded in 1699, selling katsuobushi bonito flakes, an ingredient in dashi stock. What difficulties has this company overcome during its long history? What has it worked to preserve for over 300 years? Learn the secrets of its longevity.

Much of Japan's renowned Uji tea is produced in Minamiyamashiro, the last remaining village in Kyoto Prefecture. Headed by women for the past three generations, the Nakanishi family has been harvesting tea in this remote mountain area for over 130 years. Today, even at the age of 90, Nakanishi Sachiko tends to the farm daily. Together with her daughter Chikayo, she finds time to make wonderful meals utilizing local produce.

The people of Tokunoshima live long, and well. But one woman on the small Japanese island stands out. At the sprightly age of 93, Mizumoto Mieko's passion for cooking local specialties shines brighter than ever. Many of the dishes at her cozy restaurant are served on banana leaves, and they're filled with fresh ingredients that she insists on sourcing herself. Mieko is a force of nature, but she's happiest when relaxing at the dining table with her large family spanning a whole four generations.

Hop on a plane and view Japan from the sky! This time, we head to Amami Oshima Island, off the south of Kyushu, riding on local propeller aircraft. A flight attendant who resides there guides us around the grand nature of Amami, which was just registered as a UNESCO World Natural Heritage site. We do activities, explore the island's food culture, and even folk songs. Also, we look at the work of mechanics who support the safety of airline travel to and from the remote islands.

Minamiaizu Town, Fukushima Prefecture. Here, Akutsu Yasuko runs a fish shop renowned for its "marinated herring with sansho Japanese pepper" dish. Starting in late July, her rural town holds a festival with an 800-year history. Locals and those who have moved away reunite for this summer celebration. A festival staple is marinated herring. Join us as we visit Yasuko's kitchen, where she has lovingly and meticulously prepared this dish for eager festival-goers.

In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're enveloped by the refreshing aroma of ume plums. Sachiko has dedicated much of her life to making umeboshi pickled plums, a traditional Japanese food. She even calls herself "Granny umeboshi." Her umeboshi are large, very sour and quite invigorating. Come visit her kitchen, and explore what has motivated her to keep making umeboshi for more than half a century.

This time, we embark on a skyward journey from the airport nearest Mount Fuji, passing over Nagoya and Kyoto, to arrive at Izumo Airport, the gateway to a revered shrine. Along the way, exclusive cockpit footage taken with special permission! And, see how cabin crew go the extra mile, serving drinks with the utmost care, a testament to the spirit of hospitality. Upon touchdown, friendly airport staff guide you to the wonders of Izumo Grand Shrine and the delightful flavors of local cuisine.

Rie left Tokyo to get married in a rural village. Running a chestnut farm and welcoming people with her unique cooking, her life changed drastically.

Honda Sueyasu has spent a lifetime thatching roofs and making sure a delicious taro thrives in his community. The eternally jovial 96-year-old is now passing on those passions to the next generation.