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.

Health tech entrepreneur Ajima Masumi has developed an app to analyze the condition of children with developmental disorders, aiming to help them reach their potential regardless of their background.

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.

Every year, breeders of colorful carp (koi) compete in Tokyo for the title of World Champion. The Mano brothers, Futoshi and Shigeru, endured a devastating earthquake, and are seeking victory.

Social entrepreneur Doya Yuto supports Ghana through his fashion brand and NPO. By providing fair wages and reinvesting profits, he builds schools and expands education in disadvantaged communities.

Japan's population is aging, and millions suffer from dysphagia-they find it difficult to chew and swallow food. Nutritionist Egashira Fumie has helped thousands continue to eat normally.

Higashi Mitsuhiro works to revitalize regional communities by combining solar power generation with agriculture. He's been perfecting the idea in Japan, and has begun implementing it in Ethiopia.