Subtitled in Japanese4:38The Akune brothers: Siblings on opposite sides of warWendell OshiroTranslated by Moe ShojiReviewed by Misaki Sato
Subtitled in Japanese8:05When people are "suspiciously kind"Gina BrillonTranslated by 千尋 中原Reviewed by Misaki Sato
Subtitled in Japanese12:31How to spot fake AI photosHany FaridTranslated by Kumi KakuReviewed by Misaki Sato
Subtitled in Japanese15:40What I Learned From Taking Paternity Leave in JapanShu Matsuo PostTranslated by Saori MurataReviewed by Misaki Sato
Subtitled in Japanese5:32The secrets of Mozart's "Magic Flute"Joshua BorthsTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese4:07How do animals see in the dark?Anna StöcklTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese4:25Why neutrinos matterSílvia Bravo GallartTranslated by Tomoyuki SuzukiReviewed by Misaki Sato
Subtitled in Japanese5:14Light seconds, light years, light centuries: How to measure extreme distancesYuan-Sen TingTranslated by Tomoyuki SuzukiReviewed by Misaki Sato
Subtitled in Japanese4:42The incredible collaboration behind the International Space StationTien NguyenTranslated by Reiko BoveeReviewed by Misaki Sato
Subtitled in Japanese4:36Why do buildings fall in earthquakes?Vicki V. MayTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese4:48How does your body know what time it is?Marco A. SotomayorTranslated by Misato NotoReviewed by Misaki Sato
Subtitled in Japanese4:24The beneficial bacteria that make delicious foodErez GartyTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese5:07The 2,400-year search for the atomTheresa DoudTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:53Are spotty fruits and vegetables safe to eat?Elizabeth BrauerTranslated by Misaki SatoReviewed by Riaki Ponist
Subtitled in Japanese4:27Why do we harvest horseshoe crab blood?Elizabeth CoxTranslated by Misaki SatoReviewed by Eriko Tsukamoto
Subtitled in Japanese13:34Is cultivated meat the future of food?Uma ValetiTranslated by Takako RamsdenReviewed by Misaki Sato