title: The Quizeum

The Quizeum: Trailer - BBC Four

key: nBdcZQnRxFg

title: Episode 1

overview: Griff Rhys Jones puts two teams of expert panellists to the test at Britain's oldest public museum, the Ashmolean Museum of Art and Archaeology in Oxford.

title: Episode 2

overview: Griff Rhys Jones tests two teams of experts at the Great Gallery of Hertford House, home to the Wallace Collection, a major collection of European fine and decorative arts.

title: Episode 3

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of expert panellists at Queen's House at the National Maritime Museum in Greenwich.

title: Episode 4

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of expert panellists at the Foundling Museum, home to an extraordinary collection of art and sculpture.

title: Episode 5

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Museum of London, which documents the history of London from prehistoric to modern times.

character: Self - Panelist

title: Episode 6

overview: Museum-based quiz panel show. Griff Rhys Jones tests experts at Liverpool's World Museum, which houses collections covering archaeology, ethnology, natural and physical sciences.

title: Episode 7

overview: Museum-based quiz panel show. Griff Rhys Jones tests a two teams of experts at the Fitzwilliam Museum in Cambridge, the art and antiquities museum of the University of Cambridge.

title: Episode 8

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the National Museum, Cardiff and the gallery which houses the stunning collection of French art.

Season 2

title: Episode 1

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Burrell Collection, an array of more than 8,000 objects housed in Pollock Country Park in Glasgow.

title: Episode 2

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Jewish Museum in London, founded in 1932 to tell the story of the history of the Jews in Britain.

title: Episode 3

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Imperial War Museum, founded to tell the story of those whose lives have been shaped by war.

title: Episode 4

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Stirling Smith Art Gallery in Scotland, which houses a remarkably eclectic range of objects.

title: Episode 5

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at Manchester's Museum of Science and Industry, located in the oldest surviving passenger railway station.

title: Episode 6

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the Royal Armouries in Leeds, home to the national collection of arms and armour.

title: Episode 7

overview: The Quizeum visits the Horniman Museum in London, which specialises in anthropology, natural history and musical instruments. Being quizzed by Griff Rhys Jones are historian Dr Janina Ramirez, ceramics expert Lars Tharp, explorer Benedict Allen, and biologist and author Miranda Krestovnikoff.

title: Christmas Special

overview: Museum-based quiz panel show. Griff Rhys Jones tests two teams of experts at the V&A Museum of Childhood in London, which provides a suitably seasonal challenge.

title: Christmas Special

overview: Part quiz, part panel show which celebrates the UK's unique and fascinating museums.

title: The Quizeum

original_title: The Quizeum


title: The Secret Life of...

status: Ended

The Secret Life Of...PROMO

site: YouTube

type: Trailer

Season 1

type: Poster

title: Henry VIII

overview: Discover some unusual facts about notable historical figures. Henry VIII gained infamy as a wife-killing tyrant, but he was also a noted wrestler, poet and musician.

title: Henry VIII

title: Henry VIII

character: Self - Expert

type: GuestStar

title: Napoleon

overview: Napoleon was a mighty French general, but did you know he was also a geek and an early spin doctor? And find out more about his antics in the sack in the mischievous history series.

title: Napoleon

title: Napoleon

title: Queen Elizabeth

overview: Lesser-known facts about major historical figures. Elizabeth I was a fiery, passionate monarch who had a host of suitors, but only one true love - and no, it wasn't Blackadder.

title: Queen Elizabeth

title: Elisabeth I

title: Caligula

overview: The Roman Emperor Caligula staged decadent banquets, watched torturing as he ate and had affairs with his senators' wives. Learn more about this tyrannical ruler today.

title: Caligula

title: Caligula

title: Queen Victoria

overview: We are very amused at this cheeky series of quirky historical biographies. Queen Victoria was a passionate figure behind closed doors, with a love shack on the Isle of Wight.

title: Queen Victoria

title: Drottning Victoria

title: Alexander the Great

overview: Alexander the Great conquered the world by the time he was 25 - but did he do it all while drunk? Find out in this terrifically tongue-in-cheek history series.

title: Alexander the Great

title: Alexander den store

character: Haephestion

title: Lord Byron

overview: This playboy Romantic poet had a flair for fashion and a love of travel, but is perhaps best known for his sordid and complex love life. Hear about the eventful life of Lord Byron.

title: Lord Byron

title: Lord Byron

title: The Borgias

overview: The decadent Borgia family produced three popes and yet were suspected of committing a host of crimes - including murder by arsenic poisoning. Hear about their unsavoury history.

title: The Borgias

title: Släkten Borgia

title: Marie Antoinette

overview: She was the gambling addict who enjoyed a life of luxury, but the mob grew angry at her decadent ways. Learn more about this iconic Queen of excess who had her cake and ate it.

title: Marie Antoinette

title: Marie Antoniette

title: Casanova

overview: X-rated history series. Giacomo Casanova's name is still synonymous with seduction. Find out more about this 18th century womaniser who charmed his way into high society.

title: Casanova

title: Casanova

title: Marquis de Sade

overview: The Marquis de Sade was a complex man, a revolutionary philosopher and a sexual deviant who spent a lot of his existence in jail. Hear more about his life story in this racy biopic.

title: Marquis de Sade

title: Markis de Sade

title: Mata Hari

overview: The glamorous Mata Hari was a Dutch exotic dancer who moonlighted as a German spy in World War I. Hear all about this iconic historical figure in the engaging biographical series.

title: Mata Hari

title: Mata Hari

title: Catherine the Great

overview: Catherine the Great was a powerful woman, ruling the Russian empire for over 30 years. But just how close was she to her horse? Hear about her secrets in this brassy biography.

title: Catherine the Great

title: Katarina den store

title: Louis XIV

overview: Louis XIV's reign over France lasted an astonishing 72 years. What were the secrets to his longevity? Find out in the series that dishes the dirt on key historical characters.

title: Louis XIV

title: Louis XIV

overview:
This brand new and exclusive 14-part series lifts the lid on established and renowned superstars from history to reveal their secret lives.

But Secret Life Of… is a biography with a difference – with its tongue firmly in its cheek, it deliciously dishes the dirt on icons of the past, including Henry VIII, Marie Antoinette and Napoleon.

title: The Secret Life of...

title: Historiska personligheter

original_title: The Secret Life of...

original_language: en


title: The Stuarts: A Bloody Reign

Miniseries

title: King James I

overview: Following the death of Queen Elizabeth I in 1603, King James VI of Scotland claims her throne along with a new title of King James I of England. He faces numerous attempts on his life, including the notorious Gunpowder Plot, and the threat of the terrifying Thirty Years War raging on the continent. For the aristocratic Wynn family of North Wales though, this new reign of the Stuarts would provide great opportunities but also terrible dangers.

title: King James I

title: King Charles I

overview: King Charles I succeeds his father King James I in 1625. The ties between the Wynn family and the ruling Stuarts grows ever closer as Sir Richard Wynn joins his King on an ill-fated voyage intended to gain the Infanta of Spain’s hand in marriage. Having failed, Charles marries the daughter of the King Of France instead, putting a Catholic Queen back on the throne. Religious upheaval along with Charles’ dismissal of Parliament and authoritarian rule eventually leads to a civil war. In the end, a king is beheaded and a commoner named Oliver Cromwell seizes power.

title: King Charles I

title: King Charles II

overview: Oliver Cromwell’s Commonwealth comes to an end soon after his death and in 1660 an exiled King returns to London with enormous fanfare. King Charles II’s reign is a dramatic shift away from the rule of the Puritans that preceded him but the dual tragedies of the worst outbreak of plague in generations and the Great Fire Of London strike the nation’s heart. The Wynn family of North Wales, having suffered under Cromwell, return to royal favour.

title: King Charles II

title: King James II

overview: King James II succeeded his brother King Charles II in 1685. He was a Catholic monarch of a Protestant nation and attempts had already been made to prevent him from claiming the throne. The last of the Stuart Kings would reign for only three years and it would be his own daughter, Mary, who would cause his downfall. She, along with her husband William of Orange, would overthrow the House Of Stuart and see King James II sent into exile. It was also the end of the powerful Wynn family of North Wales. Their status would rise and fall with the Stuart Kings that they served.

title: King James II

title: Miniseries

overview: Four kings from the House of Stuart sat on the English throne from 1603 to 1688.  It was a time of great religious struggle and political instability. The Gunpowder Plot nearly wiped out King James I. The Thirty Years War broke out on the continent. A civil war erupted which led to the public beheading of King Charles I and the birth of a commonwealth headed by Oliver Cromwell. London was ravaged by the plague and the Great Fire of London.  Throughout this series we look at the reign of the Stuarts through the powerful Wynn family at Gwydir Castle in North Wales, one of the best time capsules from that era. The story of the Wynn family reflects the turbulent history of this Stuart era. They had close connections with this new royal house and their status would rise and fall with the successes and failures of Stuart rule.

title: The Stuarts: A Bloody Reign

character: Self/Presenter

type: Cast

character: Self

job: Director

department: Directing

type: Crew

job: Writer

department: Writing

original_title: The Stuarts: A Bloody Reign


title: Meray Dard Ko Jo Zuban Miley

type: Backdrop

status: ReturningSeries

Meray Dard Ko Jo Zubaan Milay Promo - 2

key: oDWqitGpFLk

type: Opening Credits

Season 1

title: Episode 1

title: Episode 2

title: Episode 3

title: Episode 4

title: Episode 5

title: Episode 6

title: Episode 7

title: Episode 8

title: Episode 9

title: Episode 10

title: Episode 11

title: Episode 12

title: Episode 13

title: Episode 14

title: Episode 15

title: Episode 16

title: Episode 17

title: Episode 18

title: Episode 19

overview: The story revolves around two friends, Ahmed Ali and Abdul Rehman. Ahmed Ali is a poor shopkeeper whose life is focused on the well-being and happiness of his family and the people around him. Abdul Rehman is an affluent owner of a prosperous engineering firm. As wealthy as he is, Abdul Rehman is kindhearted and unconcerned with status. Abdul Rehman and his wife, Zakia, are devoted to caring for their deaf and mute son, Arooj. Arfa, Ahmed Ali's youngest daughter, is in love with and engaged to her maternal cousin, Junaid - which leaves Aminah Ahmed Ali's eldest daughter, open for marriage.

title: Meray Dard Ko Jo Zuban Miley

title: میرے درد کو جو زباں ملے

overview: Het verhaal draait om twee vrienden, Ahmed Ali en Abdul Rehman. Ahmed Ali is een arme winkelier wiens leven gericht is op het welzijn en geluk van zijn gezin en de mensen om hem heen. Abdul Rehman is een welvarende eigenaar van een welvarend ingenieursbureau. Hoe rijk hij ook is, Abdul Rehman is goedhartig en bekommert zich niet om status. Abdul Rehman en zijn vrouw Zakia zijn toegewijd aan de zorg voor hun doofstomme zoon Arooj. Arfa, de jongste dochter van Ahmed Ali, is verliefd op en verloofd met haar neef van moederskant, Junaid, waardoor de oudste dochter van Aminah Ahmed Ali openstaat voor een huwelijk.

character: Arooj

character: Arfa

character: Aminah

character: Zakia

character: Salaar/Aazam

character: Ahmed Ali

character: Junaid

character: Shamim

character: Abdur Rehman

character: Inaam

job: Cinematography

department: Crew

job: Producer

department: Production

job: Playback Singer

department: Sound

original_title: میرے درد کو جو زباں ملے


title: Wind-Bell

title: Episode 1

overview: Episode Overview

title: Episode 2

title: Episode 3

title: Episode 4

title: Episode 5

title: Episode 6

title: Episode 7

title: Episode 8

title: Episode 9

title: Episode 10

overview: Set in backdrops of Seoul’s most popular tourist spots including Han River and Bukchon, it is a story about a writer, named Daniel, who was adopted to the US when he was 10 years old, coming back to Korea after becoming a world-class novelist. He decided to come back to Korea to meet his family including his mother who had no option but to put her son up for adoption. While he traces back in memory, he meets Yeo Jin, the editor helping Daniel with the publication of his book in Korea and the two soon realize some undeniable chemistry between them.

title: Wind-Bell

title: Campanilla De Viento // Wind-Bell

overview: Con los puntos turísticos de Seúl como telón de fondo, incluyendo el río Han y Bukchon, esta es una historia sobre un escritor coreano-americano, Daniel (Jin Young), quien fue adoptado por una familia estadounidense cuando tenía 10 años. Él regresa a Corea para conocer a su familia, incluyendo su madre, quien no tuvo otra opción que dar a su hijo en adopción. Durante su viaje, Daniel conoce a Yeo Jin (Kwon Mina), la editora que ayuda a Daniel (Jinyoung) con la publicación de su libro en Corea y ambos pronto se dan cuenta de que existe una innegable química entre ellos.

title: Wind - Bell

overview:
Történetünk a világhírű Danielről szól, aki egy Koreai származású író. Amerikában nőtt fel, azonban egy munka miatt visszajön Koreába, ahol találkozik új kollégájával, Yeo Jin-nel.

De tényleg csak a munka vezérelte vissza hazájába?

Yeo Jin a kiadó szerkesztője segít Danielnek kiadni következő könyvét, és a munka során egyre jobban megismerik egymást. Ám a megismerkedésük csöppet sem zökkenő mentes.

Kis idő múlva azonban, kiderül, hogy ők ketten nem is olyan rosszakk együtt. Vajon egymásra találnak?

title: Wind-Bell

overview: Με φόντο τα πιο δημοφιλή τουριστικά σημεία της Σεούλ, όπως το Han River και το Bukchon, είναι μια ιστορία για έναν συγγραφέα, ονόματι Daniel, ο οποίος υιοθετήθηκε στις ΗΠΑ όταν ήταν 10 ετών, επιστρέφοντας στην Κορέα αφού έγινε μυθιστοριογράφος παγκόσμιας κλάσης... Αποφάσισε να επιστρέψει στην Κορέα για να συναντήσει την οικογένειά του, συμπεριλαμβανομένης της μητέρας του, η οποία δεν είχε άλλη επιλογή από το να δώσει τον γιο της για υιοθεσία. Ενώ ανατρέχει στη μνήμη, γνωρίζει την Yeo Jin, την εκδότρια που βοηθά τον Daniel με τη δημοσίευση του βιβλίου του στην Κορέα και οι δυο τους σύντομα συνειδητοποιούν κάποια αναμφισβήτητη χημεία μεταξύ τους.

title: 风磬

overview: 讲述以北村韩屋宾馆为背景，描写被领养到海外的男主人公「Daniel」成为世界知名小说家后，回到韩国再次与家人们相见的故事。

title: 風磬

overview: 劇情以首爾最受歡迎的旅遊景點為背景，包括漢江和北村，這是一段關於韓裔美國作家丹尼爾（振永飾）的故事，他在 10 歲時被一個美國家庭領養。他返回韓國想與他的家人相見，包括他當年在沒有選擇餘地下，將自己兒子送人領養的母親。 在他的旅程期間，丹尼爾認識了呂珍（權珉娥飾），她是個編輯，要幫丹尼爾（振永飾）在韓國出版他的書，兩人很快便發現他們之間起了一些不可否認的化學反應。

title: 풍경

title: 風磬

character: Daniel

character: Yeo Jin

character: Sang Woo

character: Support Role

character: Sung Min

original_title: 풍경


title: Wu-Tang Clan: Of Mics and Men

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with RZA

type: Clip

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with West Rubenstein [Supreme's Creative Director]

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Cheo Coker

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Schott Free

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Nas

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Masta Kill & GZA

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Mook

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with CES

key: NZIqHSbXqHg

name: Wu-Tang Clan: Of Mics and Men - Hidden Chambers with Jim Jarmusch

title: The Essence Of Wu

type: Still

overview: The RZA, The GZA, 'Ol Dirty Bastard, Inspectah Deck, Raekwon The Chef, U-God, Ghostface Killah, Cappadonna, Masta Killa and Method Man cut a song, Protect Ya Neck, and the world hasn't been the same since.

title: The Essence Of Wu

title: Hittet der ændrede alt

overview: De forandrede hiphopgenren for altid. Wu-Tang Clan - den legendariske gruppe fra Staten Island, New York. Skabt i starten af 90'erne af RZA, GZA, Ol' Dirty Bastard, Method Man, Raekwon, Ghostface Killah, Inspectah Deck, U-God og Masta Killa for at slippe ud af fattigdom og vold. Gennem interviews med hver af de nulevende medlemmer og aldrig før sete arkivoptagelser, ser vi tilbage på deres karriere, broderskab, succes, forræderi og død.

title: The Wu Dynasty Come Up

overview: Wu-Tang Clan's underground rap single blows up and business moved fast. Despite their success, things were going on back home in the projects that affected their friends and family - the Wu weren't immune to it. Nor were they bulletproof.

title: The Wu Dynasty Come Up

title: Fra undergrund til big business

overview: De forandrede hiphopgenren for altid. Wu-Tang Clan - et legendarisk hiphop-kollektiv, der brød igennem i starten af 90'erne. Gennem interviews med hver af de nulevende medlemmer og aldrig før sete arkivoptagelser, hører vi om rap-gruppens vej til succes. Hvordan navigerede de mellem berømmelse, narko, gadebander og skyderier?

title: After the Laughter Comes Tearz

overview: The sweet smell of success was intoxicating but the death of a friend changed the way each member saw the world and the Wu. The members would all go on to have successful solo careers, and Wu-Tang's global footprint was massive.

title: After the Laughter Comes Tearz

title: Splittet af succes og død

overview: Den søde lugt af succes er berusende for Wu-Tang Clan medlemmerne. Men da Ol' Dirty Bastard dør af en overdosis, ændrer det gruppen og deres måde at se verden på. Er broderskabet nok til at holde familien samlet? Og vil Wu-Tang overleve? Gennem interviews med hver af de nulevende medlemmer og aldrig før sete arkivoptagelser, ser vi tilbage på deres karriere, broderskab, succes, forræderi og død.

title: Can It Be that it was all so simple then?

overview: Twenty-five years in, a family looks to cement a legacy. 'Ol Dirty is dead. Everybody has gone solo. The 'W' is fading. Yet Wu-Tang Clan, their logo, music and their message remain indelible fixtures in the history of music and America.

title: Den største hiphop-gruppe nogensinde

overview: n gruppe unge sorte mænd forandrede musik genren hip-hop for altid, da de dannede det legendariske hip-hop kollektiv Wu-Tang Clan. Men da Ol' Dirty Bastard dør, kastes en skygge over musik gruppen. Alle går solo. Og Wu-Tang begynder at falme. Hvad vil der ske med den største gruppe i hiphoppens historie? Gennem interviews med hver af de nulevende medlemmer og aldrig før sete arkivoptagelser, ser vi tilbage på deres karriere, broderskab, succes, forræderi og død.

overview: Transcending the music documentary genre by creating a new lane that merges music, socio-cultural commentary and and intimate family portrait of the Wu-Tang Clan.

title: Wu-Tang Clan: Of Mics and Men

title: Wu-Tang Clan: Of Mics and Men

overview: Retrace la carrière du groupe en combinant des interviews intimes et réflexives de chacun des neuf membres vivants avec des séquences d'archives et des performances inédites. Leur ingéniosité et leur esprit d’entreprise les ont amenés à surmonter la pauvreté, la violence et l’oppression de leurs quartiers new-yorkais. Mais c’est la musique et leur génie lyrique commun qui leur ont permis de former le mouvement musical le plus reconnu au monde, tout en marchant sur la corde raide qui relie les affaires à la fraternité.

title: Wu-Tang Clan: Of Mics and Men

title: 武当帮：麦克风与人

title: Wu-Tang Clan: Of Mics and Men

overview: Überschreitet das Genre der Musikdokumentation, indem ein neuer Weg geschaffen wird, der Musik, soziokulturelle Kommentare und ein intimes Familienporträt des Wu-Tang-Clans vereint.

title: Wu-Tang Clan: Of Mics and Men

title: Wu-Tang Clan: Of Mics and Men

overview: Dokumenttisarja yhdistää haastatteluja ja ennen näkemätöntä kuvamateriaalia kertoakseen Wu-Tang Clanin tarinan ja vaikeudet, jotka he voittivat luodakseen maailman suurimman musiikki-ilmiön.

title: 武當幫：麥克風與人

character: Self (archive footage)

job: Executive Producer

original_title: Wu-Tang Clan: Of Mics and Men


title: Trails to Tsukiji

title: Green Tea

overview: This program features green tea, a popular Japanese drink with 1,000 years of history. The Japanese enjoy green tea in various occasions in their everyday lives: with meals, at tea breaks during working hours, and even when they have visitors at their homes and offices. Our reporter visits traditional tea stores in Tsukiji, a huge green tea field at the foot of Mt. Fuji, and introduces the traditional process of tea making and tea culture, which is deeply rooted in Japanese society.

title: Green Tea

title: Ichigo

overview: This program features Japan's unique food market, Tsukiji, where excellent food is assembled from all over the world, with a special focus on strawberries. Japanese strawberries are referred to as "fruit jewels" thanks to their red, shiny and perfectly shaped appearance. There are some original strawberries such as white ones and gigantic ones. A researcher cultivating new breeds and a chef who invented the ultimate strawberry dessert along with other specialists tell you what is so fascinating about Japanese strawberries.

title: Ichigo

title: Aji

overview: We focus on"Aji", an extremely popular fish in Japan. Aji can be grilled, fried and even eaten raw as sashimi. Especially highlighted is a type of Aji called Donchitchi, highly recommended by fish specialists. We go to Shimane Prefecture, in western Japan, and discover state-of-the art technologies that monitor and check Donchitchi's fat rate and storage temperature, ensuring the finest quality. You'll also learn various ways in which Aji is deliciously prepared. Come with us on an Aji adventure.

title: Aji

title: Nori

overview: This program showcases various Japanese food ingredients. Today's focus is the black paper-like seaweed called Nori which is a must for sushi. The Japanese love it and eat 10 billion sheets per year, making it a kind of Japanese soul food. Check out how they farm it in the sea and how it's enjoyed with many different ways of cooking.

title: Nori

title: Ume

overview: We focus on ume, Japanese plum. Though it is a fruit, it cannot be eaten raw. For more than 1000 years, the people have been in favor of this unique ingredient by processing them such as liquor and jam. Above all, sour umeboshi, made by putting ume in salt, has been their all time favorite. Ume has strong association with seasonal Japanese traditions. People enjoy its scent and flowers in early spring and pick their fruits in rainy season. You will be fascinated by the world of ume.

title: Ume

title: Kombu

overview: Our focus is kombu, dried seaweed, a necessity for the dashi soup stock which is a key component of washoku, traditional Japanese cuisine. Our reporter flies to Hokkaido, the far north of Japan, to report on kombu farming. He also learns how to make good dashi and how to cook healthy Okinawan cuisine rich with kombu. The program shows how kombu is deeply rooted in Japanese food culture.

title: Kombu

title: Sweet Potato

overview: This program is all about sweet potatoes. Sweet potatoes are used in a variety of delicious ways, from desserts to traditional Japanese dishes to salads, and as the basis for shochu liquor. Yakiimo, a baked whole sweet potato, is a very popular snack in Japan. As a result of repeated breed selection, there are about 90 types of sweet potatoes with outstanding sweetness in Japan. Farmers constantly pursue sweeter potatoes with improved textures. Enjoy the mysterious world of the sweet potato.

title: Sweet Potato

title: Ika

overview: In this program, we focus on Ika, squid, eaten more in Japan than any other country in the world. Our intrepid reporter visits Hokkaido, in the north of Japan, to learn about midnight squid fishing, discovers an amazing way to deliver squid live, and eats various delicious squid dishes, including traditional Japanese ones as well as a unique fusion with Italian cooking. Join us!

title: Ika

title: Maguro

overview: This program features tuna, the king of fish, traded in Japan's largest food market, Tsukiji, where various kinds of food from around the world are traded. Enjoy the exciting tuna auction where a fish can cost over 100,000 dollars and learn about the world's first complete tuna farm raising site. From unique ways of cooking to state-of-the-art research to protect tuna, a precious resource, learn just what makes tuna so great.

title: Maguro

title: Episode 10

title: Episode 11

title: Episode 12

title: Episode 13

title: Episode 14

title: Episode 15

Season 2

title: Ise-Ebi

overview: Ise-ebi, or "Japanese spiny lobster", the king of lobster, can cost up to $50 at Tsukiji. To preserve the flavor, ise-ebi must be kept alive until just before cooking. Teamwork between fishermen and wholesalers makes live ise-ebi delivery to restaurants possible. It is said that the ise-ebi's long tentacles represent longevity and that its armor-like body symbolizes the vigor of the samurai. As a symbol of luck, longevity and vigor, ise-ebi is a must for times of celebration.

title: Ise-Ebi

title: Fugu

overview: Thanks to its unique form, fugu is popular not just as food but also for ornamental purposes and art motifs. But despite its good taste and looks, fugu is extremely poisonous. Due to its deadly poison, fugu is traded and cooked only by licensed specialists. Despite the danger, its delicate taste and unique texture are a major attraction for foodies, who eat it as sashimi, tempura and hot pot. Find out why people are in love with this poisonous fish and how the Japanese enjoy it safely.

title: Fugu

title: Shiitake

overview: With 70% of its land covered in forest, Japan is rich in various edible mushrooms. Among them, the mushroom that enjoys the largest amount of trading in Tsukiji is the shiitake. It enjoys worldwide popularity for its low calorie count and healthy properties. Shiitake, a must for Japanese cuisine, is cultivated in several ways. We visit shiitake farmers to learn their very unique farming techniques. We also explore various ways to enjoy one of shiitake's most attractive points, its rich aroma.

title: Shiitake

title: Takenoko

overview: You've heard of pandas eating bamboo, but did you know the Japanese do too? Bamboo shoots, known in Japanese as takenoko, grow at the incredible speed of 1 meter per day, reaching 15 meters in 3 months. But it's the softer shoots under the soil that are prized by the Japanese. Check out the special techniques of Japan's best takenoko hunters and various ways this springtime specialty is prepared and enjoyed.

title: Takenoko

title: Snow Crab

overview: The Japanese love to eat crab, and snow crab, a winter specialty, is their favorite. No effort is spared to bring the freshest, highest-quality snow crab to Japanese consumers, with crabs delivered to Tsukiji alive, wholesalers carefully recreating their deep sea habitat, and fishermen sorting them into 100 different grades with an advanced ranking system. We also showcase various snow crab dishes from everyday meals to high-class French cuisine. Prepare to enter the world of the snow crab!

title: Snow Crab

title: Katsuobushi

overview: Tokyo's Tsukiji market is a must-visit destination for any food lover. You'll find not only fresh fish here, but everything you need to create a Japanese meal, from all over the country. In this program we introduce some special Japanese ingredients such as Katsuobushi, or bonito flakes. Shaved from rock-hard slabs of fermented fish, the flakes are used in the soup base of almost every Japanese dish, and are the essence of the umami taste. We will show you how they're made, and the secret behind their magical flavor.

title: Katsuobushi

title: Negi

overview: The Japanese green onion, or negi, is a must for popular Japanese foods like sukiyaki and ramen. Despite being a staple of the Japanese diet since the 18th century, its popularity only continues to grow. Negi, which takes 10 months to grow and reaches 70 centimeters, is spicy when raw but sweet when cooked and contains as much sugar as mangoes. Raw, boiled, grilled: depending on how it is cooked, negi offers a wide range of tastes. Join us in discovering this mysterious vegetable.

title: Negi

title: Tai

overview: Thanks to its symbolic color, red sea bream, or tai, is a fish for celebration in Japan. Our tai journey takes us to a fishing port where fisherman risk their lives for the catch, to a top-class restaurant in Tokyo where a young chef blends tai into his French cuisine, and to a research institute where scientists have infused tai with the flavor of oranges.

title: Tai

title: Wasabi

overview: In this show about food from Tsukiji market, we unveil the secrets of "wasabi", a key item in sushi by visiting a wasabi store and an organic grower, exploring how it is grown and eaten in Japan.

title: Wasabi

title: Hamaguri

overview: The Japanese love shellfish, and their favorite is without doubt the common orient clam, or hamaguri. With each shell having only one perfect match, it's considered a symbol of undying marriage. It's also served at the yearly girl's festival to pray for young women's happy futures and employed in traditional art pieces. Not just delicious, hamaguri is deeply rooted in Japanese culture.

title: Hamaguri

title: Renkon

overview: Beneath Asia's beautiful lotus flowers lie renkon, one of Japan's favorite foods. Known in English as the lotus root, these vegetables, which are actually rhizomes, grow in muddy bogs and offer various flavors depending on how they are cooked. Join Canadian reporter Kyle Card as he explores renkon cultivation methods, traditional and modern cooking styles and even the spiritual meaning behind this mysterious food.

title: Renkon

title: Tomato

overview: Of all the produce sold in Tsukiji Market, tomatoes are the king. In this episode, we visit tomato farms, shops and restaurants to discover Japan's unique tomato culture. Find out why Japanese tomatoes look so beautiful, how a disastrous typhoon led to the invention of an unusually sweet tomato, and how one bold chef fuses them with traditional Japanese cuisine.

title: Tomato

title: Katsuo

overview: Reasonably priced yet packed with umami flavor, katsuo or bonito in English is one of Japan's favorite fish. Discover how the red meat of katsuo pairs well with a variety of seasonings, hear all about how bonito flakes are created, and visit one of katsuo's main fishing ports, Kochi Prefecture, to learn about the region's unique fishing methods and delicious dishes. Dive in and discover why katsuo has been popular in Japan for centuries!

title: Katsuo

title: Muskmelon

overview: More than just a fruit, Japan's muskmelon is regarded as an edible piece of art. The most expensive fruit in Japan, muskmelon costs over $200 per piece. Popular as a special gift for loved ones, it has a refreshing sweetness and a texture that almost melts in your mouth. But muskmelon, which is covered in a complex net-like surface, is prized almost as much for its beauty as its flavor. Join us and find out the secrets of this pricey yet popular melon.

title: Muskmelon

title: Ayu

overview: Japan's most beloved freshwater fish, the ayu, or sweetfish in English, inhabits only the cleanest rivers in the country. Living on a diet of pure algae, the ayu has a unique watermelon-like scent and a delicious flavor. Journey with us to the ayu's beautiful natural habitat and discover how this so-called queen of the river is caught and prepared in a variety of local and modern dishes.

title: Ayu

title: Kamo-Nasu

overview: A special eggplant grown only in Japan's ancient capital Kyoto, kamo-nasu has been cultivated for over 300 years. Join us as we visit hardworking farmers and chefs who create mouthwatering dishes.

title: Kamo-Nasu

title: Cucumber

overview: Cucumbers grow all over the world, but Japan's are especially crunchy and juicy and their bodies are exceptionally straight. Come along on our Japanese cucumber journey and discover the secret of how they're grown, a unique cucumber with a history that stretches back 400 years, and unique and delicious Japanese cucumber-based dishes.

title: Cucumber

title: Octopus

overview: Octopus, the mysterious creature of the sea, is loved most by the Japanese. The fact that 1/4 of the octopus caught worldwide is eaten in Japan proves this. In the fishing style using the "octopus pod", the unexpected characteristics of the octopus is unveiled. To shed light on the ever-changing wonders of the octopus, various cuisines such as the beloved fast food "octopus ball", sashimi and a simmered dish will be introduced.

title: Octopus

title: Edamame

overview: Edamame: a Japanese treat gaining popularity worldwide. These green beans, made from unripened soybeans, are popular boiled, and salted edamame are a must when drinking a cold beer. But the beans can also be used in dishes ranging from fine Italian cuisine to delicious desserts. Join us in unpeeling the wondrous world of edamame.

title: Edamame

title: Abalone

overview: Abalone, called "the treasure of the sea" in Japan, is the country's most expensive shellfish, trading at over $100 per shell. One of the factors leading to its high price is the 2,000-year-old diving method used to catch it. Learn all about this tradition, the women who pass it down from generation to generation, and a host of delicious abalone dishes in this exciting episode!

title: Abalone

title: Grapes

overview: Grapes are known and loved throughout the world, but Japan's stand out from the bunch with their large, round and flawless jewel-like shape. Discover the history of Japanese grapes, new seedless varieties with edible skin, and unique grape-based delicacies from desserts to breads to savory sushi dishes. Welcome to Japan's ever-growing world of grapes.

title: Grapes

title: Saba (Mackerel)

overview: Japan's annual catch of saba (mackerel) is about 500,000 tons, the largest in the world, and the fish is an essential part of both Japan's cuisine and its culture. Join us as we discover a world of delectable saba dishes and find out why the fish means so much to so many people, including fishermen, restaurateurs and even members of a saba fan club. Welcome to the world of saba, one of the most beloved fish in Japan.

title: Saba (Mackerel)

title: Potato

overview: The program visits the far northern island of Hokkaido, focusing on potatoes that gained brand recognition through strict selection standards, and producers aiming to proliferate Japan born new breeds of potatoes. In addition, unique Japanese potato dishes, and reservation only premium potato chips fried with rice oil are introduced as a part of Japan's potato culture.

title: Potato

title: Kaki

overview: Our focus this time is the sweet, slightly tangy fruit called kaki, a fall specialty in Japan. The orange fruit, which is produced largely in Japan's ancient capital Nara, is rich with vitamins and nutrients. Join reporter Marie as she visits Nara to taste kaki tempura and other famous kaki dishes. We also focus on dried kaki, a popular snack. Bite into the vast world of this amazing fruit which symbolizes the fall season for many in Japan.

title: Kaki

Season 3

title: Yuzu

overview: Over 80 types of citrus fruits are produced in Japan. Among them, yuzu holds a special place within Japanese cuisine. Since yuzu is quite sour, the fruit is not eaten, instead, the skin and juice is used in cooking. The vivid yellow peel and the fresh strong aroma is essential in spicing up Japanese food. Recently, yuzu has drawn interest from France as well. Beautiful Japanese dishes and ingenious French cuisine will be introduced.

title: Yuzu

title: Daikon

overview: Today, we focus on the Japanese radish, daikon, Japan's most consumed vegetable and an essential part of the country's cuisine. Daikon is used as a main ingredient in salads and stews, as well as to spice up tempura, grilled fish, sashimi and more. We visit a daikon farm to see how it's grown and witness a top Japanese chef use advanced techniques to prepare delectable daikon dishes. Join us as we bite into this satisfyingly crunchy Japanese treat.

title: Daikon

title: Hakusai

overview: Hakusai, also known as Chinese cabbage, is a large vegetable that can weigh up to 3kg. Rich with glutamic acid, hakusai is a winter specialty and a must for hot pot dishes, including a special stew eaten by sumo wrestlers. Hakusai has a light taste that makes it perfect for Japanese, Chinese and even western cuisine. Join us to find out how farmers protect hakusai in the cold winter months and a special technique for pickling this special winter vegetable.

title: Hakusai

title: Nanohana

overview: Nanohana, closely related to rapeseed, is the flower that signals the arrival of spring in Japan. But nanohana is not just beautiful: it's also edible. Not only can the flower's nutritious buds and leaves be eaten, its seeds can be turned into oil, making it an incredibly versatile plant. It's no wonder nanohana has been beloved in Japan for centuries. Join us in discovering this beautiful and delicious springtime flower

title: Nanohana

title: Gobo

overview: Gobo, or burdock root, may look like a piece of wood, but it has been treasured in Japan for centuries. With a dense, rich aroma similar to truffles, gobo can be used in a large variety of dishes. Rich in dietary fiber, it is also said to improve health and appearance. We visit a gobo farm, a wholesaler, and a chef who uses gobo in his inventive recipes in order to discover the secret behind this strange-looking but delicious root.

title: Gobo

title: Spinach

overview: Our focus today is spinach, of which Japan is the third-largest producer in the world. While spinach is a vegetable found around the world, the Japanese have put their own unique spin on it, making it a common ingredient in traditional Japanese cuisine. The most popular varieties are exceptionally flavorful and have surprisingly sweet roots. Join reporter Shari as she visits farmers and specialists to find out how the Japanese have made this ubiquitous vegetable their own.

title: Spinach

title: Hirame

overview: Hirame, Japanese flatfish, is a winter specialty known as the "king of sushi". There are over 100 types of flatfish, so why is the Japanese variety so expensive? How is it fished and cooked? And just why are both of its eyes on one side of its body? Dive into the deep world of the strange-looking but delicious fish known as hirame.

title: Hirame

title: Oyster

overview: Oysters: the Japanese have been eating these mollusks for 4,000 years and have discovered many unique ways to both cook and cultivate them. Our reporter visits Sanriku in northern Japan to learn about a unique cultivation method that employs Japan's plankton-rich seas to create rich, delicious oysters, and discovers how the locals fry, grill and otherwise prepare these fresh delights. Join us as we crack open the world of oysters in Japan!

title: Oyster

title: Wakame

overview: Japan has over 20 types of edible seaweed, but wakame is by far the most frequently eaten. Packed with vitamins and minerals and easily preserved, wakame is both healthy and handy. Our reporter visits an area where wakame is cultivated, discovering how farmers are battling climate change, and eats some delicious wakame-based dishes. Discover why this edible seaweed has been called a "miracle vegetable from the sea".

title: Wakame

title: Kinmedai

overview: Kinmedai, a type of Japanese sea bream, is a deep-sea fish with a bright red body and glittering golden eyes. Thanks to its strong umami flavor and rich, high-quality fat, kinmedai is extremely popular in Japan, and is eaten as sashimi, simmered and even deep-fried. Join us as we visit Japan's largest kinmedai fishing port and discover how this mysterious fish, which can live at over 400 meters below sea level, is fished and cooked.

title: Kinmedai

title: Sansai

overview: Sansai are wild vegetables which sprout in the mountains in spring. With a hint of bitterness, the taste of sansai is known as the taste of spring in Japan. Our reporter goes on-site to experience the sansai harvest and learns about mountain dangers like bears and avalanches. Plus, we discover how specialists pick and prepare this bitter but delicious spring specialty. Finally, look at how sansai can be used both in traditional Japanese cooking and even French cuisine.

title: Sansai

title: Sakura-Ebi

overview: Sakura-ebi is a tiny shrimp found only in Suruga Bay at the foot of Mt. Fuji. The shrimp, which has been called "the ruby of the sea", is just 4 centimeters long but packed with umami and a sweet fragrance, and is a spring treat in Japan. Join us and discover how fishermen and conservationists work to fish sakura-ebi sustainably, and how it is eaten in a variety of delicious springtime recipes.

title: Sakura-Ebi

title: Sardine

overview: Think of the word "sardine", and your first association is likely an unappetizing can of preserved fish. But in Japan, the sardine is eaten fresh and used in a variety of delicious sashimi and sushi dishes. In this episode of Trails to Tsukiji, we'll discover how the sardine is enjoyed in both local fishing towns and upscale Japanese restaurants. Plus, we'll hop on a ship and take a first-hand look at the dynamic process of sardine fishing.

title: Sardine

title: Sansho

overview: This time, we put the spotlight on the Japanese spice sansho. The intense spiciness of sansho is enough to numb one's tongue, but unlike normal pepper, it actually comes from a citrus fruit. The refreshing aroma of the spice has made it a popular ingredient for desserts in recent years. Join us as we learn the best ways to incorporate this unique Japanese spice into a meal directly from sansho producers.

title: Sansho

title: Garlic

overview: Garlic became a part of the Japanese diet just 50 years ago—but it's quickly become one of the country's favorite ingredients. Join us and discover the unique ways garlic is cultivated in Japan to give it a rich, aromatic flavor, and how Japanese garlic farmers and chefs employ it in a variety of dishes.

title: Garlic

title: Sushi

overview: Sushi is, without doubt, Japan's most beloved food worldwide. But what makes sushi, Japan's unique bite-sized delicacy, so good? From fish like tuna to wasabi, nori seaweed and the all-important Japanese rice, we take a look at the ingredients that make sushi so special -- and meet the farmers, fishermen, wholesalers and chefs who make it all possible.

title: Sushi

title: Hamo

overview: Hamo is an essential Kyoto summer delicacy. Behind the intimidating, dinosaur-like face is a fish with subtle and delicate flavors. Known for its vitality, hamo is also said to be a great source of energy, helping people overcome the hot and humid summer season in Kyoto. On this episode, we visit a small island to do some night hamo fishing and partake in some delicious hamo dishes, from classical Kyoto cuisine to cutting edge Italian.

title: Hamo

title: Peach

overview: Japanese peaches are known for being large, sweet and juicy. On this episode of Trails to Tsukiji, we see the hard work that goes into cultivating this delicate, easily-damaged fruit that's been praised as an edible work of art. Plus, we discover new and surprising ways to enjoy peaches unique to their cultivation areas, how one Japanese chef incorporates them into innovative Italian dishes and more.

title: Peach

title: Manganji Togarashi

overview: Our focus this time is on the pepper manganji togarashi, a traditional Japanese vegetable that originates in Kyoto. Manganji togarashi may look spicy, but it's actually sweet, and is so well regarded it's even used in gift exchanges. We visit a group of farmers preserving this local specialty and a chef of Italian cuisine who uses it in a variety of exciting dishes.

title: Manganji Togarashi

title: Pumpkin

overview: Pumpkins are known around the world, but Japan's are known for their strong, sticky-sweet flavor, and are eaten throughout the year in many ways, such as boiled and fried as tempura. Japan's over 30 types of traditional pumpkins, which originated in Portugal, took on many unique forms thanks to Japan's varied climate, and all have their own interesting shapes and textures. Join us to discover where they are grown and the simple ways in which they are cooked to retain their delicious flavor.

title: Pumpkin

title: Myoga

overview: With a plump, appetizing shape and striking red-purple color, the Japanese herb myoga adds a refreshing flavor and aroma to dishes and enhances the appetite. The herb's unique taste also helps give Japanese cuisine richer flavors and brings out the true character of the main ingredients with which it is paired. Join us as we explore a farm in the middle of Tokyo that helped revive the traditional myoga, and see it used in surprising ways in Italian cuisine.

title: Myoga

title: Matsutake

overview: Among its over 100 types of edible mushrooms, Japan's matsutake is said to be the king, particularly in autumn. One of these mushrooms, which grow only in the wild, can go for up to 100 dollars. On this episode, we visit the mountains where matsutake grows and discover how the fragrant mushrooms, beloved in Japan since ancient times, are used in a variety of Japanese and Western dishes.

title: Matsutake

title: Amadai

overview: A fish known for its glittering pink body, tender meat, and rich umami flavor, amadai is one of the stars of Kyoto cuisine. We take a journey to the coast near Kyoto to learn how amadai is caught, then to a traditional Japanese restaurant to see it prepared in ways that utilize every part of the fish. Dive in and learn all about amadai and the magic touch that makes it even more delicious.

title: Amadai

title: Apple

overview: Japan boasts over 100 types of apples, which are known for being exceptionally round, sweet and shiny. This time, we visit the northern prefecture of Aomori, Japan's top production site, where 60% of the country's apples are produced. There, we discover the high-end, time-intensive cultivation and quality control methods that make Japan's apples so great. Plus, we visit a restaurant where Japanese apples are used in Italian cuisine.

title: Apple

Season 4

title: Hamachi

overview: Hamachi, or Japanese yellowtail, is found only in Japanese waters, and is fairly rare worldwide. With its reasonable cost, it's popular as sashimi and sushi. We take a look at the world of farm-raised hamachi, visiting fish farms and discovering what sorts of technologies, feeds and methods are used to give the fish a richness and flavor that's said to be better than that of wild-caught hamachi.

title: Hamachi

title: Yamaimo

overview: Japan's mountain yams, yamaimo, are an extremely versatile ingredient. Grated, they're enjoyed on rice in a sticky yet delicious paste. When cooked, they take on a range of textures and flavors. On this episode, we visit farmers to discover the labor-intensive methods used to create perfect yams, explore a centuries-old restaurant that offers a variety of traditional yam-based dishes, and even see how they're used to create sweet Japanese confections.

title: Yamaimo

title: Aori-ika

overview: Aori-ika, sometimes called the "king of squid" in Japan, is treasured for its large, 50-centimeter size, beautiful, translucent appearance and sweet, umami-packed flavor. We explore its mysterious lifecycle, the unique shipping methods used to keep it fresh, and how each and every part of the squid is cooked so that nothing goes to waste. Discover aori-ika, a beloved ingredient in Japanese cuisine.

title: Aori-ika

title: Salmon

overview: Salmon is Japan's most-consumed fish. During the season in autumn, one day of salmon trade at Tsukiji can exceed 1 million dollars! In Japan, salmon is commonly eaten salted and served on rice. We visit Hokkaido, where 80% of Japan's wild salmon is caught, to learn more about the fish, go out to sea with a professional fisherman, and visit a factory where Japan's top-quality salmon roe is prepared.

title: Salmon

title: Cod

overview: Cod: this fish is eaten around the world, where it's commonly used in fish and chips or salted. In Japan, where it's called tara, cod is an essential ingredient in winter hot pot dishes. In fact, cod is in season in winter, when it's about to spawn. This time, we visit cod fishing areas and try some unique cod-based cuisine, and drop by a restaurant that uses cod's rich umami in Italian recipes.

title: Cod

title: Kanten

overview: Kanten, sometimes called agar in English, is a gelling agent used in traditional Japanese sweets. Unlike gelatin, kanten is completely plant-based, and comes from one of Japan's most plentiful resources: seaweed! From confections that celebrate the seasons, to delicacies that combine Japanese and French cooking, to new applications in fields like medicine and nursing care, we dig deep into this wondrous ingredient.

title: Kanten

title: Scallop

overview: Among all of Japan's consumable exports, the food that holds the highest value is the focus of today's episode: scallops. We visit chilly Hokkaido to learn about scallop aquaculture, which has sparked a revolution in production volume, and discover some unique dishes only available where scallops are farmed. We also check out a surprising use for scallop shells, and meet a chef who uses only the finest scallops in his high-end Chinese cuisine.

title: Scallop

title: Anko

overview: Anko, or anglerfish, look like something from another planet. But despite their shocking appearance, these fish have a rich yet delicate flavor and are known as the main ingredient in anko hot pot, a winter treat. We visit a small village in Aomori Prefecture known for its anko, and witness a giant, once-in-a-year catch. We also discover unique cultural traditions, including a ritual in which anko are filleted on top of snow, plus homegrown dishes based on anko liver, considered a great delicacy.

title: Anko

title: Flying Fish

overview: Gliding across the water on its wing-like fins, the flying fish is one unique creature. We visit Hachijojima, a lush volcanic island that's officially a part of Tokyo, to visit fishermen who work through until dawn to catch this mysterious fish. We also see how it's prepared and eaten in dishes as diverse as sushi, meatballs and even ramen. Finally, we get a glimpse of Hachijojima's rich natural beauty, including hot springs, waterfalls, lava plateaus and even whales.

title: Flying Fish

title: Hotaru-Ika

overview: Hotaru-ika is a small, roughly six-centimeter squid that's famous for emitting a pale blue glow. That explains its name, which translates to "firefly squid". We visit Toyama Bay on the Sea of Japan to see how this mysterious glittering squid is fished. We'll also see how it's cooked and enjoyed in a variety of cuisine, including sashimi, sushi, boiled with rice and more.

title: Hotaru-Ika

title: Cabbage

overview: Leafy green cabbage has the largest trading weight among the produce sold at Tsukiji. When it comes to serving occidental dishes in Japan, thinly sliced cabbage is indispensable. Join us in the harvest of tender spring cabbage, a national favorite among raw vegetables, and learn simple recipes from those who grow them. Also discover the novel ways they are used in desserts, and learn more about the savory okonomiyaki pancakes, a Japanese comfort food fast becoming a mainstream item overseas.

title: Cabbage

title: Shijimi

overview: Shijimi: this tiny, coin-sized clam is beloved in Japan. Not only is it packed with nutrients like amino acids, it has a rich umami flavor and is a perfect match in miso soup. This time, we visit Lake Shinji, famous for its shijimi catch, and discover how these clams are dug, sorted with a surprising sound-based method, and used in a variety of delicious dishes. Come with us as we crack open the secrets of shijimi.

title: Shijimi

title: Mozuku

overview: Japanese consumers enjoy a number of edible types of seaweed, including our theme this time, mozuku. With its slimy, slippery texture, mozuku may seem a bit off-putting at first, but it's been gaining attention in recent years both in Japan and abroad for its many health benefits. We take a trip to the beautiful seas of Okinawa Prefecture to see how mozuku is harvested, and discover how it fits into Okinawa's unique culinary culture.

title: Mozuku

title: Cherries

overview: Our theme this time is the sweet, red fruits that sparkle like rubies: cherries! In Japan, cherries are expensive, high-end fruits popular for gift-giving: one box can go for over 500 dollars. We visit Yamagata Prefecture, Japan's largest cherry-producing region, to see how its high-grade cherries are cultivated and selected. We also discover cherry-based desserts, French dishes and more.

title: Cherries

title: Shiso

overview: This time, our theme is shiso, a plant used as an herb in Japanese cooking. Shiso is known for its refreshing aroma, and is used to garnish sashimi, as a spice and more. Its anti-bacterial properties have long made it an essential part of Japan's culinary culture. We visit a farm that uses insects instead of agrochemicals to grow shiso organically. We also discover foods from traditional pickled shiso from Kyoto to a shiso-based alcoholic beverage gaining attention around the world.

title: Shiso

title: Eggs

overview: Japanese are one of the world's largest egg consumers. Featured in sushi and sukiyaki, eggs are an indispensable ingredient of their cuisine. Japan produces several thousand types of eggs with a wide spectrum of colors and taste to be enjoyed both cooked and raw. Let's explore a poultry farm pursuing innovative safety measures and get a taste of Japanese egg culture from tamago-yaki omelets, a popular item among Tsukiji's tourists, to tamago kake-gohan, fresh steamed rice topped with raw egg.

title: Eggs

title: Anago

overview: Anago, or white spotted conger, has maintained its beloved status among the Japanese for over 3 centuries. Summer is the prime season for this vitamin-rich and high-protein snake-like fish prized as the perfect remedy for summer fatigue. Anago also plays an integral role in the refinement of the nation's most iconic dishes -- sushi and tempura. Together, let's explore the allure of anago by learning about its unique trapping method using pipes, and taste a variety of traditional anago dishes.

title: Anago

title: Kuruma-Ebi

overview: This time, we focus on kuruma-ebi, considered the king of shrimp when it comes to Japanese cuisine. With its elegant appearance and full-bodied umami flavor, it's frequently featured as a good luck charm at celebratory feasts. We visit Amakusa, an island with spots recently given World Heritage status, and meet the producers dedicated to bringing the freshest, best-tasting kuruma-ebi to consumers.

title: Kuruma-Ebi

title: Corn

overview: The most appealing thing about Japanese corn is its fruit-like sweetness. Hokkaido's large corn fields are home to many varieties, including one that's soft enough to eat raw, another with kernels as white as snow, and a flint corn with large, rich kernels. In addition, we showcase a popular cornbread people line up for hours to get their hands on, unique French dishes that feature corn's sweetness and texture, and much more.

title: Corn

title: Niboshi

overview: Niboshi is the silvery dried small fish used to make dashi in Japanese cuisine. A traditional ingredient of this island nation, they are like crystals of ancient wisdom cultivated by the Japanese dashi culture. In this episode, we chase the allure of the hidden star of dashi stock on the island of Ibuki-jima in the Seto Inland Sea, where over half of its inhabitants are involved in the production of its high-grade niboshi.

title: Niboshi

title: Sea Urchin

overview: The sea urchin: a thorny, mysterious sea creature whose umami-packed meat is loved in Japan, and is used in food ranging from sushi to traditional cuisine to even desserts. We visit the beautiful coast of Iwate Prefecture in Tohoku, northern Japan, to see the innovative ways sea urchin is cultivated. We also see how locals, including a railroad bento lunch box shop, use fresh sea urchin to create dishes you won't find anywhere else.

title: Sea Urchin

title: Sudachi

overview: Native to Japan, like its western counterparts, lemon or lime, sudachi is used as a condiment or for its tangy, aromatic juice and is not consumed as a fruit. Its mellow acidity and aroma add an extra boost to Japanese cuisine. Where it once only grew wild, its popularity has now spread nationwide thanks to the endeavors of one small town. We visit Tokushima Prefecture, the production hub of sudachi, to capture its delicate charm.

title: Sudachi

title: Sanma

overview: Sanma is a fish that glitters like a sword. In Japan, sanma is both extremely popular and reasonably priced, at around a dollar per fish. Rich in umami-packed fat, sanma is delicious when grilled with just a pinch of salt. It's also great as sashimi, in soup, and much more. This time, we visit Kesennuma, a famous sanma port in Tohoku, to learn all about this autumn treat. Why do the Japanese fall prisoner to sanma's charms every fall? Dive in and find out.

title: Sanma

title: Fu

overview: Fu is a processed, flour-based food eaten in Japan since ancient times. At first glance, it may look like bread, but it has few calories and lots of protein. This mysterious food soaks up umami like a sponge, making it a treasured ingredient in dashi soup stock-based Japanese dishes. Travel with us to an over 400-year-old city lined with beautiful buildings and streets to learn more about the elastic, kaleidoscopic treat called fu.

title: Fu

Season 5

title: Konnyaku

overview: This time, we focus on konnyaku. This jiggly gray ingredient may have subtle flavoring, but it's an essential part of Japanese cuisine, often used in simmered and fried dishes. Konnyaku is high in fiber and low in calories and is popular for dieting. It's even been used recently to make bread, noodles, smoothies, and more. From preparation to consumption, we learn all about konnyaku, which is gaining attention around the world as a superfood.

title: Konnyaku

title: Turnip

overview: This time, we feature turnips. There are over 100 kinds produced all over Japan, but Kyoto Prefecture grows the country's largest and is known for a variety used to make pickled turnips. We visit Kyoto to discover traditional turnip cuisine, plus a pickled version made with wisdom passed down through the generations. We also feature an innovative French cuisine that puts the unique texture of turnips front and center. Discover delicious turnips, which pack in sweetness in winter.

title: Turnip

title: Soy Sauce

overview: From sashimi to sushi to ramen and more, soy sauce is an essential part of Japanese cuisine. With complex, umami-packed flavor and full-bodied aroma, soy sauce is a fermented condiment made possible thanks to microbes. We visit a traditional producer to see how it's made. Plus, we get a look at soy sauce-based ramen and a renowned French chef who uses soy sauce in his dishes.

title: Soy Sauce

title: Sea Cucumber

overview: This time, we focus on sea cucumbers. When you see one of these bizarre-looking creatures, you may wonder who first thought of eating them! But they're actually considered a delicacy on the level of caviar and foie gras! They can be eaten raw, of course, and when dried, they sell for high prices abroad. Their dried innards are a perfect match with sake! Join us as we visit the harsh winter seas to see how sea cucumbers are caught, and to learn more about this winter delicacy.

title: Sea Cucumber

title: Ama-Ebi

overview: Ama-ebi is enjoyed boiled and eaten in sandwiches or salads around the world. As preparing this shrimp raw brings out its rich, sweet texture, it's commonly eaten in the form of sashimi or sushi in Japan. We explore unique fishing methods and local cuisine in Kanazawa and visit a ramen shop that makes broth using the shrimp's flavorful head and shells.

title: Ama-Ebi

title: Miso

overview: Miso is a seasoning born of a fermentation process using various bacteria. It's used to make miso soup, a Japanese soul food essential to daily dining. While miso is produced all over Japan, we go to rice-producing Yamagata Prefecture to check out a traditional production method using giant, 100-year-old barrels. A visit to a Zen temple reveals the deep connection between miso and Zen training. In the ancient capital of Kamakura, we introduce inventive dishes that breathe new life into miso.

title: Miso

overview: "Trails to Tsukiji" is a show that focuses on Japanese food available at Tokyo's iconic Tsukiji Market where every kind of fresh food is gathered from around the country.

title: Trails to Tsukiji

title: 筑地寻味

overview: 日本筑地市场对任何美食爱好者来说都是必到之地。你不仅能在这里找到新鲜的海鲜，还有全国各地烹饪日本料理所需的食材。每一集都以市场上的一种食材作为主题，讲述它们是如何生产出来，又是如何用于烹饪的.筑地寻味，探索日本丰富的饮食文化.

original_title: Trails to Tsukiji


title: James May: Building Cars Live

Season 1

title: Episode 1

overview: James makes friends with an army of diligent robots and busts the myth that British manufacturing is dead. Kate sees if she has what it takes to work on the assembly line and Ant explores the history and heritage of one of the most iconic cars ever built.

title: Epizoda 1

overview: Dokument (2015). James May, dobře známý z týmu Top Gear, nám prostřednictvím zábavného a informativního filmového seriálu prozrazuje zákulisní tajemství moderní výroby automobilů a dokáže nám, že britský automobilový průmysl dosud žije. Zavede nás do automobilky MINI, ve které nám umožní poznat jednak technologii, jednak celý proces konstrukce vozidel. (60 min)

title: Episode 2

overview: In this episode of Building Cars James races against the clock on the production line and embraces the Japanese philosophy of Kaizen. Kate heads to Norway to discover why the electric car is King of the Norwegian road and Ant learns why loading a triple decker car transporter requires nerves of steel.

title: Epizoda 2

title: Episode 3

overview: The MINI plant in Oxford is one of the biggest in the UK, building over a thousand cars a day. In this episode James tests his wheel fitting skills on the assembly line and learns how to engineer the sound of a car door. Kate gets to the bottom of how manufacturers test car seats and Ant heads to Germany to put his faith in a driverless car on the autobahn.

title: 1. série

title: James May: Jak vznikají auta

title: James May: Building Cars Live

original_title: James May: Building Cars Live


title: The Men Who Made Us Spend

title: Episode 1

title: الحلقة الأولى

overview:
تخيل أنك في عالم تشتري فيه أساسيات منزلك لتعيش معك بقية العمر أو أنك

تشتري هاتفًا جوالًا يظل صالحًا للاستخدام سنوات عديدة

دون أن تنشأ لديك رغبة في تغييره … اطمئن هذا عالم خيالي لن يحدث فرأس المال

لن يمنحك هذه الفرصة مطلقًا فلرأس المال آلياته ووسائله

التي تضمن استنزاف جيبك باستمرار إما عن طريق تصميم المنتج بشكل يضمن هلاكه بعد وقت أو مرات

title: 故意制成易耗品

title: 故意製成易耗品

title: Episode 2

title: الحلقة الثانية

overview:
مع بزوغ القرن العشرين شهد مجال علم النفس تطورًا كبيرًا وأصبح

من السهل الغوص إلى أعماق النفس البشرية لمعرفة رغباتها ونزواتها ومخاوفها

ومن هنا حدث التحالف المشبوة بين علم النفس ورأس المال ليتاجر رأس المال بمخاوف

الناس من المرض ومن الجراثيم وبالطبع من التقدم في العمر والموت

فصارت وظيفة التسويق إثارة الخوف وبث الذعر اعتمادًا على أبحاث واستشارات نفسية

ثم يأتي رأس المال ليقدم لك الحل السحري فتتهافت عليه طلبًا للأمان من الخوف

المزعوم المستثار الذي ليس له أساس في غالب الأحيان

ولتتعرف كيف استغلت شركات الأدوية وغيرها مخاوف الناس وتاجرت في أمراضهم وبثت

بينهم الذعر أحيانًا لطلب الربح الوفير شاهد هذه الحلقة

title: 利用消费者的恐惧营销

title: 利用消費者的恐懼營銷

title: Episode 3

title: الحلقة الثالثة

overview:
في عالم رأس المال والاستهلاكية الجميع مستهدف ليس هناك فرق بين كبير وصغير فللأطفال سوق كما للكبار

ولهم أساليب تسويقية تناسبهم لا تناسب الكبار وذلك ليس لأنهم صاروا

قوة شرائية فقط ولكنهم أيضًا صاروا بمثابة بوابة إلى جيوب آبائهم

لا يستطيع الآباء إغلاقها

ويا حبذا لو كان الجميع يتصرفون كالأطفال باندفاعية وتهور وسذاجة وبدون تفكير فحينها

سيندفع الجميع للشراء تحت الإلحاح المستمر للإعلانات الذي

لا ينفك عن مطاردة الجميع وليس هناك مانع أيضًا من أن نضع في أيدي البالغين

الذين صاروا كالأطفال بطاقة إئتمانية تمكنهم من الشراء دون التفكير في

الدفع المباشر ودون حتى أن يكونوا مالكين للمال وليسددوا ديونهم حين ميسرة

title: 转战儿童市场

title: 轉戰兒童市場

title: Season 1

overview: This three-part series lays bare the secrets of why we buy what we buy. Jacques Peretti investigates what keeps us hooked on spending, and confronts some of the men behind bestselling products and sales strategies that get inside our head.

title: الرجال الذين دفعونا للإنفاق

overview: الرجال الذين دفعونا للإنفاق لماذا نشتري ما نشتريه؟ يقوم جاك بيريتي بالتحقيق في النزعة الاستهلاكية والأشخاص الذين يحاولون تشكيل شهوات الشعب

title: The Men Who Made Us Spend

title: 无节制消费的元凶

overview: 我们为什么要买东西？谁让这个世界变得无节制消费？他们如何做到这一点？调查记者雅克•佩雷蒂审视了无节制消费潮流背后的机制，得出了答案。原来，使这个世界变得无节制消费的元凶，并不是人们普遍认为的广告员和市场推广员，而是这诸多因素背后那些首先改变产品然后改变我们的人们。纪录片表明，长久以来，制造商都梦想着在消费者大脑中植入“升级”观念，从而让无限消费成为现实。他们首先瞄准未被开发的儿童市场，学习应用向儿童销售的方法，从而增加向成年人的销售。但是，那头最肥的能够带来现金的奶牛却来自恐惧——通过挖掘消费者的恐惧，制造商发现了一个对健康和安全产品有巨大需求的世界。

title: 無節制消費的元兇

overview: 我們為什麼要買東西？誰讓這個世界變得無節制消費？他們如何做到這一點？調查記者雅克•佩雷蒂審視了無節制消費潮流背後的機制，得出了答案。原來，使這個世界變得無節制消費的元兇，並不是人們普遍認為的廣告員和市場推廣員，而是這諸多因素背後那些首先改變產品然後改變我們的人們。紀錄片表明，長久以來，製造商都夢想着在消費者大腦中植入“升級”觀念，從而讓無限消費成為現實。他們首先瞄準未被開發的兒童市場，學習應用向兒童銷售的方法，從而增加向成年人的銷售。但是，那頭最肥的能夠帶來現金的奶牛卻來自恐懼——通過挖掘消費者的恐懼，製造商發現了一個對健康和安全產品有巨大需求的世界。

character: Himself - Presenter

original_title: The Men Who Made Us Spend


title: Wolves and Villagers

status: Planned

title: Episode 1

title: Season 1

overview: The plot of this short-form series is being kept under wraps, but Quibi co-founder Jeffrey Katzenberg has previously described the show as “Fatal Attraction 2.0.”

title: Wolves and Villagers

overview: Wolves and Villagers est présenté comme un Liaison fatale 2.0.

title: Wolves and Villagers

original_title: Wolves and Villagers


title: Age of Big Cats

title: Origins

overview: The Pleistocene Era, when packs of saber-tooths ruled. The arrival of the new cats; early snow leopards, cheetahs, and jaguars, marked a turning point in the evolutionary track. Their emergence as their innovative hunting techniques and physical advantages enable them to dominate their habitats.

title: Počátek

overview: Před třemi miliony let se svět změnil, lesy ustoupily a nekonečné pastviny se rozšířily. Predátoři všech možných druhů se přizpůsobili a následovali obrovská stáda pasoucích se zvířat, zatímco se objevila nová skupina lovců, kteří se ocitli na počátku svého vzestupu k prominentnímu postavení. Byly to první z velkých koček. Od bleskurychlých gepardů, přes neuvěřitelnou sílu čelistí jaguárů až po výjimečné dovednosti levhartů sněžných se u velkých koček vyvinuly svébytné způsoby lovu a schopnost adaptovat se na prostředí. Nejenže dokázaly přežít, ale v konkurenčním světě se jim i mimořádně dařilo.

title: Origins

title: Ursprunget

overview: För mer än 3 miljoner år sedan tar ett nytt rovdjur en framträdande plats i världen - den stora katten. Något som idag ses som en vändpunkt i evolutionen.

title: World Domination

overview: The era of the sabretooth and many other Pleistocene creatures comes to an end. The biggest big cats ever, the lion and the tiger, become the kings of their respective habitats - but they had to fight for their place. To survive, these great cats target larger and more challenging prey.

title: Světovláda

overview: Lev na rozdíl od jiných koček žije společensky. Je možné, že právě to mu napomohlo opanovat si kdysi rozsáhlá území překvapivě rovněž v Asii i Americe. Úspěšná šelma dokázala dokonce přežít vedle jiného významného predátora. A to člověka. Díky svému chování a způsobu lovu se mu dařilo vyhýbat se konfliktům a minimálně si konkurovat. Podobně úspěšná velkolepá kočka si opanovala další rozsáhlá území planety. Tygr. Od dnešního Turecka po Japonsko a na severu po Sibiř se stal nepochybně vrcholovým predátorem lesů. Dokázal se dokonale přizpůsobit prostředí a možnostem lovu a spolu se lvem přežil až do dnešních dnů.

title: World Domination

title: Världsdominans

overview: Den pleistocena eran tar slut och lejonet och tigern kämpar för sin plats i djurriket. Serie som avslöjar varför och hur de stora katterna lyckades utvecklas till en av världens viktigaste grupp av rovdjur.

title: Survivors

overview: What changes has the Earth has undergone through the eyes of the puma and leopard? From the almost complete disappearance of American wildlife to the rise of man and the industrialized and urban areas of the modern 21st century. Big cats face numerous threats to their survival.

title: Přeživší

overview: Původně pocházejí pumy z Afriky, dnes se vyskytují zejména v Jižní Americe. Také populace levhartů se přizpůsobily životu v bezprostřední blízkosti lidí, jako je tomu v indickém Bombaji. Asijští lvi se zase usadili v blízkosti zemědělských oblastí, kde se jim velmi dobře daří. Je však smutné, že teprve nyní, kdy se počty velkých koček rapidně snižují, se snažíme o jejich přežití. Doufejme, že se naším přičiněním podaří velkým kočkám opět prožít svůj zlatý věk.

title: Survivors

title: Överlevarna

overview: Jorden förändras och de stora katterna står inför stora hot mot sin överlevnad. Serie som avslöjar varför och hur de stora katterna lyckades utvecklas till en av världens viktigaste grupp av rovdjur.

title: Season 1

overview:
We think we know big cats pretty well, don’t we? Well actually, we don’t.

In this unprecedented series, recent scientific discoveries shed new light on the extraordinary prehistory of big cats and their ascent to world domination. How did these giant carnivores survive the ice age extinctions that wiped out the sabretooths, and persist into the present day? When we learn that the jaguar was once found in UK, the tiger ranged from Siberia to Turkey, and the lion, far from being African was a true worldwide phenomenon, it’s clear our view of cats has been blinkered. What happened? Brand-new night vision systems, super slow-motion cameras, and cutting-edge computer-generated imagery of a bygone age take us on a tantalising trail of evidence to answer these questions, revealing incredible and surprising stories of the world’s most charismatic predators: the big cats.

title: Věk kočkovitých šelem

overview: V této bezprecedentní sérii objevují nedávné vědecké objevy nové světlo o mimořádné prehistorii velkých koček.

title: Age of Big Cats

title: 大猫的时代

title: 빅 캣이 지배하던 시대

title: Didžiųjų kačių epocha

overview: Pirmieji katiniai išsivystė maždaug prieš 25 milijonus metų oligoceno epochoje. 2013 metais Himalajuose suradus didžiosioms katėms priskiriamą 4,1–5,95 milijonų metų senumo Panthera blytheae fosiliją, daromos išvados, kad pirmosios didžiosios katės (Pantherinae) iš mažųjų kačių (Felinae) evoliucionavo maždaug prieš 6,37 milijonus metų. Pagal Panthera blytheae fosiliją sprendžiama, kad artimiausia joms iš dabar gyvenančių rūšių yra irbiai.

title: Age of Big Cats

overview: In deze ongekende serie werpen recente wetenschappelijke ontdekkingen nieuw licht op de buitengewone prehistorie van grote katachtigen en hun klim naar wereldheerschappij. Hoe overleefden deze gigantische carnivoren de uitstervingen in de ijstijd die de sabeltandvogels uitroeiden, en bleven ze tot op de dag van vandaag bestaan? Als we vernemen dat de jaguar ooit in Groot-Brittannië werd gevonden, dat de tijger zich uitstrekte van Siberië tot Turkije, en dat de leeuw verre van Afrikaans was, een echt wereldwijd fenomeen was, is het duidelijk dat onze kijk op katten met de ogen is geknipperd. Wat is er gebeurd? Gloednieuwe nachtzichtsystemen, superslow-motioncamera's en geavanceerde computergegenereerde beelden uit vervlogen tijden nemen ons mee op een verleidelijk spoor van bewijs om deze vragen te beantwoorden en onthullen ongelooflijke en verrassende verhalen over 's werelds meest charismatische roofdieren: de grote katten.

title: Kattdjurens okända historia

overview: En serie i tre delar som för första gången avslöjar varför och hur de stora katterna lyckades utvecklas till en av världens viktigaste grupp av rovdjur.

original_title: Age of Big Cats