Environmental journalist Mara Budgen joins the podcast to discuss Japan’s plan to discharge millions of tons of wastewater from the Fukushima No. 1 power plant into the ocean.
Kaku’uchi — liquor stores doubling as bars — are trending again in Tokyo. Mara Budgen provides a guide to some of the capital’s best joints, for all tastes.
If you’ve ever eaten ume, chances are it came from Minabe or Tanabe in Wakayama Prefecture.
![[Rebroadcast] Is it too late to save the Japanese giant salamander?](https://wp.japantimes.co.jp/wp-content/uploads/2023/04/np_file_200248-200x200.jpeg)
Check out this podcast from December in which we speak with environment journalist Mara Budgen about the trouble facing the Japanese giant salamander.
As Hokkaido looks to promote responsible, community-based tourism centered on Ainu culture and traditions, questions remain as to who stands to gain.
The ancient craft of thatching is resisting the pressures of modernity thanks to artisans like Haruo Nishio, who connects to Japan’s historic roots by preserving its original houses.
The ancient art of fermentation, an essential part of Japanese cuisine, is helping reduce the environmental impact of the food we eat today, and will eat in the future.
River infrastructure is causing the salamander’s decline. To stop Japan from losing this rare species, conservationists are calling for an alternative vision of rural development.
In capturing nature’s raw and mysterious beauty, Junji Takasago seeks not only to inspire awe but highlight its fragility.
Environmental journalist Mara Budgen comes on the show to talk about the Japanese giant salamander, which is well-protected within Japan through various laws but is still at risk of becoming an endangered species.
