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- Season 4 Mochi Rice Cake
- Season 4 Watches and Clocks
- Season 4 Fugu Blowfish
- Season 4 Haneda Airport
- Season 4 Kagura Dances
- Season 4 Snow
- Season 4 Pollen Allergy
- Season 4 Sashimono Woodwork
- Season 4 Cranes
- Season 4 Kitchen Knives
- Season 4 Fishing
- Season 4 Armour
- Season 4 Judo
- Season 4 The Life of Taro Okamoto
- Season 4 The Life of Osamu Dazai
- Season 4 The Life of Kenzo Tange
- Season 4 The Life of Hideko Maehata
- Season 4 Toilets
- Season 4 Lifts
- Season 4 Motorcycles
- Season 4 Unagi Eel
- Season 4 Japanophiles - Ilan Yanizky
- Season 4 Japanophiles - Silvain Guignard
- Season 4 Japanophiles - Stéphane Danton
- Season 4 Japanophiles - Dorothy Feibleman
- Season 4 Plastic Food Samples
- Season 4 Insects
- Season 4 Traditional Japanese Mathematics
- Season 4 Bicycles
- Season 4 Chusonji
- Season 4 Seaweed
- Season 4 Charcoal
- Season 4 Rain
- Season 4 Golf
- Season 4 Shipbuilding
- Season 4 Japanophiles - Bruce Huebner
- Season 4 Japanophiles - Noelke Muho
- Season 4 Japanophiles - Matt Alt
- Season 4 Karaoke
- Season 4 Holidays
- Season 4 Red Sea Bream
- Season 4 Shopping Streets
- Season 4 Chickens and Eggs
Begin Japanology - Season 4 Episode 31 Seaweed
8.00 28 minutes From time immemorial, Japan has reaped the bounty of the sea that surrounds it. Fish, yes, but just as important is seaweed. It's an essential part of the Japanese diet. Because seaweed is highly nutritious and low in calories, it is now gaining worldwide popularity as a health food. With its kaleidoscope of colors and shapes, seaweed can also be pressed like flowers. One man's lifelong interest in this pastime even led him to discover a new species! Scientists are also interested. One laboratory has made an anti-aging cream from seaweed, while another is trying to turn seaweed into a new energy source. On this edition of BEGIN Japanology, our theme is seaweed. We examine the many ways in which it is woven into Japanese life.
