Today's Close-Up

Miso paste, soy sauce and other Japanese fermented foods are riding a wave of popularity abroad. Major outlets highlight them as global food trends and high-end restaurants use them as crucial ingredients. But back in Japan, it's a different story. Regional fermentation traditions, often dating back hundreds of years, face the risk of extinction. Unique flavors are already disappearing across the country. We talk to experts about the reasons for this crisis and what can be done to save Japan's age-old fermentation methods.

Guests: 
Ogura Hiraku (Fermentation designer) 
Uchino Masataka (Professor, Tokyo University of Agriculture)

Often appearing in athletes, the yips are a condition where specific actions become difficult. They are also seen to occur in people of all walks of life, such as a barber suddenly unable to use a comb when doing haircuts, and a professional musician whose fingers don't respond as they used to. The patients' condition often worsens to a point where they are no longer able to work. Long viewed as solely psychological, the disorder has been found to also have neurological causes. We listen to the stories of patients, including an exclusive interview with former pro golfer Miyazato Ai, and discuss the latest treatments with a specialist in the field.

Guest: Taira Takaomi (Former Director, Japan Society for Stereotactic and Functional Neurosurgery)

From serving as conversation partners for the elderly to helping people walk again, AI robots are revolutionizing nursing care in Japan. The industry is facing a severe labor shortage, but the robots are helping to ease the burden on overtaxed caregivers and doctors. One expert says this is just the first step in the wider introduction of AI robots to our daily lives. As software capabilities catch up with existing hardware, it could be a matter of time before we see general-purpose humanoid robots at shops, offices, and even in our homes. We bring you the latest on the progress of AI robots.