A Treasured Creation - Season 3 / Year 2021

"It's kami (gods) that have helped us for generations." So says Sato Akihito (82), a 19th-generation Ai, or indigo, producer. Digging into a hot mound of Ai, he immediately knows what the Ai "wants." Ai makes an almost mystical color due to time, several fermentation processes and constant care. It requires a delicate balance between the power of humans and Ai, as well as dye artisans who are dedicated to the craft of Aizome, or indigo dyeing. We take a look at the incessant dialog between humans, fungus and plant matter, which epitomizes the Japanese attitude towards nature and beauty.

Yamamoto Yasuo (age 48), a 5th-generation soy sauce producer on Shodoshima Island in western Japan, started crafting wooden barrels himself. This was to preserve the traditional wooden barrel brewing method of soy sauce for the next generation. The body and flavor of soy sauce are imbued by microorganisms that inhabit the wooden barrels and breweries. However, due to industrialization, wooden barrel craftspeople have disappeared and usable wooden barrels could be lost in a few decades. Mr. Yamamoto started to reach out to fellow soy sauce brewers across Japan to encourage them to use his wooden barrels. "My job is not to make soy sauce. It is to connect our generation with the next. My ancestors have done the same." We'll take a close look at the Yamamoto and his unique way of having dual professions of crafting wooden barrels and brewing soy sauce.

At the foot of the Nikko mountains lives Yamamoto Yuichiro (age 70) and his son Jinichiro (45), who produce the hardest natural ice in Japan without relying on any machines. The season begins in late fall when they adjust the amount of spring water daily while waiting for the cold weather. If the first centimeter freezes solid, then it will make fine ice. But if it doesn't, then they have to break it and start over. Yuichiro says, "Man can only do very little to nature. So what ice artisans do is just assist the ice to grow without obstructing nature." In December, they scrape snow to help the ice to grow and keep careful watch as it slowly grows until harvest time in 3 months. We take a close look at the efforts of these men who produce "hard-to-thaw" ice in harmony with nature.

Japan's world-famous lacquerware is prized for its versatility, beauty and shine, which is due to the varnish made from the sap of Urushi trees. This sap is harvested by hand in small amounts through a meticulous process of scraping and cutting. Tobita Yuzo (86) carries on a lifelong pledge of brotherhood to the Urushi trees as one of the last few remaining harvesters. To make sure this legacy continues, Tobita plants thousands of new trees in the hopes of making a forest full of Urushi.