Taketoshi Ozawa, Home Care Physician Gravely ill individuals who want to spend their final days at home - making this wish possible is home care physician Taketoshi Ozawa. He coordinates with other professionals from more than 160 businesses, including care managers, home care support services and home care nurses to orchestrate 24-hour care and support for patients afflicted with a variety of illnesses, and their families. When working with patients, Ozawa's listening techniques are particularly noteworthy. Rather than relying on intuition, his approach incorporates teachings from clinical ethics and other fields. He devotes almost 1 hour per consultation, but the time is not spent only on addressing medical issues. Instead, Ozawa devotes a lot of effort to drawing out his patients' concerns and wishes, and those of their families. When a patient is terminally ill, even doctors are powerless. But Ozawa accepts and values this. "I don't want to forget the feeling of wanting to help", he says, adding, "I may be powerless, but I'll be by my patients' side".

Katsura Yamaguchi, Auction Specialist Christie's is one of the world's leading auction houses, and Katsura Yamaguchi works with them as a specialist in Asian art—Japanese art in particular. His job is to scour the world for extraordinary items that can be taken to auction. Steering clear of the fakes and forgeries that circulate in the art world, he makes the rounds of a personal network of dealers and collectors. Even when no specific deal is in the offing, he is constantly on the lookout for artworks hidden from the public eye. For Yamaguchi, information is everything, and his treasure hunting is a vital way to uncover new facts. We go behind the scenes in the secretive world of high-stakes art auctions.

Takeshi Yamashita, Tofu Craftsman Takeshi Yamashita is the 5th-generation owner of a small tofu shop founded 145 years ago that sells to households and department stores. Yamashita uses only natural nigari coagulant, creating a tofu with a rich soybean fragrance that's so soft chopsticks can just barely hold it. On the tongue, it breaks apart, allowing the flavor to instantly diffuse. Even fellow tofu makers express astonishment at Yamashita's skills. Making tofu the traditional way is a simple process. Grind soybeans, cook them, then drain off the soymilk, and add nigari to firm up the tofu. But as Yamashita puts it, "The simpler something is, the harder it becomes". He cultivates his own soybeans, and challenges himself to create diverse flavors. Yamashita says that when it comes to simple things, you can't fudge the details. Creating delicious tofu with just the right texture is truly difficult -- but that's what makes it interesting.