Japan Video Topics 2010/08
Japan's high-speed rail system (5'22'')
Japan's high-speed rail network began in 1964 with the launch of the Shinkansen Bullet Train, at the time the world's fastest. The network now has over 2,000 km of track and links all the nation's regions. The trains too have continued to evolve, becoming faster, more comfortable and quieter. The latest in this evolution is the Hayabusa, a new design that debuted on the Tohoku Shinkansen route in March, 2011, with a maximum operating speed of 320 km/h.
Matsue – the water city (4'09'')
Matsue City in Shimane Prefecture grew up around the castle built in 1611, and it still retains much of the look of that old period. Rivers and waterways crisscross the city, giving it much of its beauty, and a riverboat tour is by far the best way to enjoy the sights of old Matsue. Boats operate all year round, with old-style charcoal heaters to ward off the winter chill. Another popular boat tour is on Lake Shinji, to the west of the city, to watch the spectacular sunsets.
Speedy and safe – Japan's egg technology (3'04'')
In Japan, highly advanced, computerized technology carries eggs from hen to shop. At the processing plant, eggs are first cleaned and externally sterilized with boiling ozonated water. Then come a series of computer controlled inspections for surface dirt, shell cracks and internal defects. Computerized conveyor belt systems clean, check and package about 120,000 eggs per hour with such high levels of hygiene that it's always safe to eat Japanese eggs uncooked.
Artful gift wrapping (3'32'')
Origata is a traditional art of folding Japanese washi paper to wrap gifts and make decorations for ceremonial events. The essence of this art is to show respect and consideration for the recipient of the gift, so the paper is always folded for easy opening and arranged to indicate what its contents are. Many levels of meaning can be expressed through this artistic folding of white sheets of paper, and origata is a tradition that's alive and well in Japan today.
Azuki – the versatile little red bean (3'32'')
Small red azuki beans are often eaten in Japan on auspicious occasions. They are mixed with sticky rice to form sekihan, eaten in miso soup, and boiled with sugar to make anko bean paste. As the base material of wagashi Japanese confectionery, anko adds protein and fiber to an enormous range of beautiful looking, healthy sweets. This little red bean is found at the heart of many uniquely Japanese dishes and confectioneries.
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