Overview
Japan offers a huge variety of meat dishes, including sumptuous wagyu beef and casual chicken skewers. But these highlights of Japanese cuisine are recent developments; meat consumption was actually banned in Japan for 1,200 years. This time on Japanology Plus, our theme is meat. Our main guest, Professor Nobuo Harada of Kokushikan University, explains the history behind meat-eating in Japan. And in Plus One, Matt Alt discovers how livestock farmers achieve such wonderfully marbled beef.
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6 - 1Roof Tilers January 08, 2019 -
6 - 2Japanophiles: Thomas Bertrand January 29, 2019 -
6 - 3Hidden Christians: Part 1 February 19, 2019 -
6 - 4Hidden Christians: Part 2 February 26, 2019 -
6 - 5Wood: Culture March 05, 2019 -
6 - 6Wood: Carpentry March 12, 2019 -
6 - 7Japanophiles: Oussouby Sacko March 19, 2019 -
6 - 8Meat March 26, 2019 -
6 - 9Popular Theater April 02, 2019 -
6 - 10Oni: Japanese Ogres April 16, 2019 -
6 - 11Japanese Dog Breeds April 30, 2019 -
6 - 12Japanophiles: Peter MacMillan May 21, 2019 -
6 - 13Konamon: Flour-based Cuisine June 11, 2019 -
6 - 14Frozen Food June 25, 2019 -
6 - 15Slippers July 09, 2019 -
6 - 16Japanophiles: Ondrej Hybl July 23, 2019 -
6 - 17Tokyo: Water July 30, 2019 -
6 - 18Tokyo: Backstreets and Alleys August 06, 2019 -
6 - 19Mechanical Dolls August 27, 2019 -
6 - 20Swords September 10, 2019 -
6 - 21Bathrooms October 01, 2019 -
6 - 22Japanophiles: David Atkinson October 08, 2019 -
6 - 23Monkeys October 15, 2019 -
6 - 24Banknotes November 05, 2019 -
6 - 25Plasterwork November 12, 2019 -
6 - 26Japanophiles: Wolfgang Loeger November 19, 2019 -
6 - 27Insects December 03, 2019 -
6 - 28Donburi: Rice Bowls December 10, 2019