Season 4

Matsubara Masanori uses a natural, sustainable farming method to produce cheese that wins international prizes. His cows and goats live in the mountains, feeding on leaves and grass.

92-year-old Shiraishi Yuriko teaches women in Côte d'Ivoire to make surimi, a Japanese fish paste, supporting their independence and improving nutrition across the nation.

Japanese pizza entrepreneur Masuko Yosuke is revolutionizing the restaurant industry in Vietnam and beyond, working to spread happiness through delicious food, great hospitality and green initiatives.

In 2024, an earthquake damaged the production of Wajima lacquerware, a tradition with a shrinking number of practitioners. Lacquer artist Akagi Akito works to pass on his skills, and revive the craft.

In 2024, master blender Akuto Ichiro was inducted into a prestigious international whisky Hall of Fame. His latest challenge is to produce grain whisky, using corn grown in northern Japan.