Biz Buzz Japan

Japan is in the midst of an unprecedented aged-food boom. As business explores new directions beyond aged beef, an established favorite with gourmets and gourmands, diners in Japan can now enjoy aged rice, aged noodles, aged chicken...even aged sushi. This time we present some of the foods and techniques currently drawing attention in Tokyo and in Japan's regions. Our studio guests talk about the science and appeal of fabulous foods offering a fresh appeal that has nothing to do with freshness!

The AI revolution is sweeping through diverse aspects of everyday life. Applications include self-driving cars, of course, but also financial services, medicine, education and more. A machine equipped with artificial intelligence can analyze massive amounts of data and learn through trial and error. Thanks to AI, a robot that fails when it first attempts a task can master it amazingly efficiently and effectively. But what does the future hold? Will we humans be left with anything to do at all?

Japan is said to have the world's most advanced aquaculture techniques. Recent years have seen a rise in farm-raised fish, which are said to be even more delicious than those caught in the wild. Red sea bream (tai), flounder (hirame) and yellowtail (hamachi/buri) are among the species now being farmed in Japan to target niche markets. Even bluefin tuna can now be raised in a complete cycle from egg to mature fish. Our guests discuss the secrets of good aquaculture, and Japan's success stories.

2016 has been referred to as "year zero" of the virtual reality industry in Japan, with new platforms and headsets setting the stage for new forms of entertainment and novel applications in fields as wide-ranging as tourism, medicine, electrical work, and disaster prevention. New facilities, smartphone apps, and affordable cameras are bringing VR content to a wider audience. But as these experiences become more and more immersive, where do we draw the line between reality and virtual reality?

The Japanese beef called wagyu is used to create everything from steak to sukiyaki. With its exceptional melt-in-your-mouth texture and marbling, wagyu has been referred to as "an edible work of art", and its popularity outside Japan is booming. But the wagyu business is facing challenges, including competition from abroad and retiring cattle farmers at home. How are wagyu producers working to combat those challenges? Join us as we bite into the business of Japanese beef.

Green tea has been enjoyed in Japan for more than 1,000 years. It is available in many forms -- from thick matcha for the tea ceremony, to tea leaves for home brewing, to the ubiquitous bottled varieties. Over the past decade it has become renowned around the world for its potential health benefits and refined flavor. What are the latest Japanese green tea innovations wowing consumers, and how are producers making their products stand out? Our guests discuss the challenges facing Japan's tea culture.

With earthquakes, tsunamis and typhoons, Japan is a hotbed for disasters. That has led Japanese businesses to create some of the world's most advanced technologies and techniques for disaster prevention. Today we'll look at some of those innovations, including a device that helps prevent post-earthquake fires, a unique form of food stockpiling, and even some fashionable disaster prevention items aimed specifically at women.

As technology becomes able to collect and process ever-increasing amounts of information, Japanese businesses, governments and researchers are discovering revolutionary ways to employ so-called "big data". From a firm tracking the movements of foreign tourists to a farm using technology to train young farmers to a police force using software to predict crimes, join us as we take a look at the exciting - and sometimes controversial - world of big data in Japan.

Sake is a rice-based alcoholic beverage with a long, distinguished tradition. Over the past several decades, the drink has lost favor with young consumers at home, and brewers have responded by introducing premium brews, developing new varieties and expanding into foreign markets -- where consumption is rising. What are the latest sake trends and how are breweries promoting their products overseas? Our guests discuss what sets sake apart, and the importance of education and awareness.

Japan is a treasure trove of traditional crafts that have been cultivated and refined over generations and centuries. As we've gradually shifted to lifestyles of convenience and commodity, these industries have dwindled in scale -- and are in danger of being lost to the sands of time. How are contemporary craftsmen updating these designs, and innovating new applications to complement how we live today? Our guests discuss the hurdles ahead and how these traditions can survive in the modern market.

In recent years, ramen has become a global phenomenon. Despite its humble beginnings as a street food -- or abroad, a college dietary staple -- innovators have elevated the food into an art, and the experience of a bowl into a kind of spiritual indulgence. We look at the latest offerings on the scene, visit a ramen school that trains chefs, and sample the latest innovations of the instant variety. Our guests offer insights they've gleaned from the many bowls they've enjoyed. Expect to leave hungry.