The first non-Japanese to become a shōchū advisor, this chef, sommelier and tour guide built her career on sharing Tokyo’s best with the world.
Odds are you’ve never heard of Tsugaru, or its culinary history. But one group of farmers is trying to keep traditional dishes alive.
Art director-turned-chef Keiko Seto harnesses organic produce for Mique’s multicultural, plant-based menu — and she does it out of a garage.
Food performance artist Ayako Suwa harnesses emotions such as anger, happiness and remorse, translating them into sensory culinary experiences.
Chef Masayo Funakoshi has cooked all around the world, blending art, artists, music and community around her eclectic mix of dishes.
Chef, writer and media star Yuri Nomura dove into organic food a decade ago, and has spent her career promoting the ties between farmer and consumer.
Several Japanese Buddhist temples have started digital Zen meditation sessions, bringing a sense of community to a global audience.
Yubako Kamohara leads Japan’s only all-female kaiseki restaurant, Tsurutokame. But becoming an itamae chef wasn’t her original plan.
At Sake Lovers Inc., founder Yuki Imanishi works with 100 small breweries across Japan to promote their products and connect them directly with consumers.
From individual farmers to cooperatives, here are six ways to bring sustenance to your doorstep.
