Japanese Style Originator (Netflix)

1: After a look at the age-old methods of pickling vegetables, the panelists learn about traditional tools and tour famous temples.

3: This episode showcases post station towns and their welcoming hospitality along the old Tokaido and Nakasendo travel routes of the Edo period.

6: This special episode focusing on Japan's artisans introduces a craftsman who makes incense, a taiko drum maker and more.

7: After an exhaustive tour of all the delicious ways to eat summer fish, the panelists learn about the designs, uses, and wrapping of furoshiki cloths.

9: Rice bowl dishes are the fast food of Japan. After learning about them, the panel discovers the subtle differences in various traditional items.

10: This panel reviews customs related to visiting graves. Moving on to lighter subjects, they discover the subtle differences between soup-based dishes.

11: Things start with a look into the mouth-watering and varied world of yakitori. The panel then learns how scissors are made.

12: The panel learns about proper wedding etiquette, and it's complicated. They then hear from specialists in various fields.

17: After a lesson on proper visiting etiquette, a new segment on 100-year-old shops introduces Komagata Dozeu in Asakusa, a famous restaurant.

20: The panel learns all about the secrets and etiquette for enjoying hotpot cuisine. They then view a showcase of everything autumnally red in Kyoto.

24: Spend a day at a traditional ryokan in Ikaho Onsen, Gunma, through the eyes of the staff that work there. Then, learn about a traditional snack.

26: Visit Nodaiwa, an eel restaurant in Tokyo with an over 160 year history. Meanwhile, the panel learns about traditional basketry and brooms.

27: The show visits the famous sukiyaki restaurant Asakusa Imahan, while Chii and Azuma leave the studio to ask about home pickling.

31: The panel explores furikake and finds out how to make their own tasty rice topping, before learning about copper pots.

34: The panel does a deep dive on the Japanese mindset and manners, asking which breach of etiquette is most unforgivable. Then they learn about fans.

36: Famous okonomiyaki chefs explain how to make delicious okonomiyaki, including the best cabbage to batter ratio, how to mix it and the best size.

37: The secrets of September. The panel learns fun facts and little-known trivia about the month known in Japan for sports, reading and autumn food.

38: The panel learns about 15 different ways to ochazuke, each more delicious and imaginative than the last, before exploring copper kettles.

41: The panel explores the top 15 kinds of takikomi rice dishes, as ranked by a viewer survey. Then, a craftsman turns a rock into an inkstone.

42: A team of obsessives puts cameras under the waves to capture never-before-seen footage of marlin, while comedy duo Knights pay the panel a visit.

45: A look at the magic of donburi, from famous restaurants serving the dish to ways to cook them and the artisans who make the tools necessary for them.

46: This two-hour special featuring the people and places of Japan's hot spring inns also looks at the artisans who make essential guest room items.

47: The panel meets artisans who specialize in restoring everything from kimono to futon to metal goods, using their tools to pass old items along.

48: A look at the customs and traditions of New Year's in Japan, and the artisans that make many of the essential items, from mochi cakes to decorations.

51: Japanese hotpot cooking is founded on the passion of many craftsmen who make the implements for it, and for cooking other forms of Japanese cuisine.

52: This episode looks at breakfast, including the artisans making many of the essential items used to make delicious Japanese breakfast items.

53: Mamesuke the dog takes a walk through Tokyo's shitamachi neighborhoods, and the panel meets a number of artisans still making traditional crafts.