Shigemoto Hidekichi brings innovation to the traditional world of sumi-e art. From musicians and athletes to sword-wielding samurai, his paintings capture the speed, dynamism and emotion of the moments they portray. His work has garnered interest from fans of sports and entertainment. Shigemoto also gives live painting performances, captivating audiences. Recently, he's expanded into Buddhist paintings. He offers a glimpse into his creative process.

Murata Sayaka is a novelist who has gained a cult following worldwide. She soared to fame with "Convenience Store Woman," a novel that explores the challenges and consequences of nonconformity. The work asks readers to consider what it means to be normal. In "Life Ceremony," she challenges social taboos regarding life, death, and sex, depicting a world where ritualistic cannibalism has become a way to survive. A frequent guest at international literary festivals, she explains the unusual process through which her stories unfold.

In 2022, Takasago Junji won a prize in one of the world's top wildlife photography competitions with an ethereal picture that conveys his trademark love and respect for nature. As a child, living near the ocean brought him close with nature. But because of the 2011 tsunami, Takasago became unable to engage with the sea he grew up with. Now, he looks upon the waters with a renewed sense of purpose. He reveals his approach to photography and his thoughts about living in harmony with nature.

Hasegawa Zaiyu is a chef of Japanese cuisine who's been gaining attention from diners and critics around the world for his culinary innovation. His restaurant Den has frequently appeared on the list of The World's 50 Best Restaurants. His creations include delicate wafers stuffed with foie gras, and fried chicken filled with seasonal ingredients. Hasegawa is motivated by a desire to delight his guests and make them feel at home. His love for Japanese cuisine is rivaled only by his passion for learning more about techniques, ingredients and food culture from other countries. He frequently collaborates with chefs in other disciplines, hoping to promote cultural and culinary exchange. How does he view the future of Japanese cuisine?

In 1985, a fifteen-year-old boy from Mongolia arrived in Japan. That young boy, weighing just 62 kilograms, would go on to become Hakuho, Japan's most decorated sumo wrestler. He won an astonishing 45 championships and 1,186 bouts before retiring in 2021. Now, he has become the head of the Miyagino-beya, adopting the stable's name as his own. Miyagino talks about his passion and approach to sumo as he shares what life is like for young wrestlers. He invites kids from around the world to take part in the Hakuho Cup, a tournament he established 13 years ago. What does he hope to convey through sumo?

Former soccer player Nakata Hidetoshi played on Japan's national team in 3 FIFA World Cups. Having spent much of his career overseas, after retiring in 2006 he embarked on a journey across Japan to learn more about his own culture. His discoveries led him to become a self-appointed spokesman for Japan's traditional industries. After 15 years, he continues to travel regularly across Japan, meeting and connecting with artisans and producers around the country. We accompany him on one such trip to discover what fuels his passion.