Food & Drink | Women of Taste Mar 7, 2020

Elizabeth Andoh: Writer, chef, world-renowned washoku expert

Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.

Food & Drink | Women of Taste Feb 8, 2020

For chef Yoko Higuchi, honesty is the best policy

Chef Yoko Higuchi knows what it takes to get Fukushima Prefecture's agricultural produce back on the map: honesty. "My customers trust me not only to give them good food, but that it contains what I say it contains, that it comes from where I ...

Food & Drink | Women of Taste Jan 11, 2020

Marie-Josee Laforest: Harvesting the rewards of organic permaculture

From five holy basil seeds, an oregano plant, a few stems of orange mint, six fig tree cuttings and a handful of butterfly pea seeds, Marie-Josee Laforest's sprouts have grown to become a 200-hectare organic permaculture farm in the mountains Oita Prefecture.

Food & Drink | Women of Taste Dec 7, 2019

Tokiko Iino: Appetizing tales begin with the plate

In the past four years, if you've stepped into Isetan Shinjuku and checked out one of its in-store displays, chances are you've seen Tokiko Iino's food styling designs.

Food & Drink | Women of Taste Nov 9, 2019

Chie Nishimura: Reducing food waste jar by jar

Chie Nishimura's business, Farm Canning, uses around 1,000 kilograms of organic "ugly vegetables" per year, turning them into canned preserves and healthy catered meals.

Food & Drink | Women of Taste Oct 12, 2019

In Oiso, Lee Utsumi's organic bakery is on the rise

After a transformative bread-tasting experience in California, Lee Utsumi knew she wanted to become a baker and now runs her own natural bakery, Lee's Bread, in Oiso, Kanagawa Prefecture.

Food & Drink | Women of Taste Sep 7, 2019

Takako Yoshino's growing community of farmers

With the average age of farmers in Japan over 65 and predicted to decline in the next decade, Takako Yoshino hopes to inspire a new generation of younger farmers.

Food & Drink | Food Sustainability in Japan May 25, 2019

For Eat Local Kobe, it's important to stick close to your roots

Through its farmer's market, cafe-supermarket and community events, Eat Local Kobe is building a sustainable and robust network to support the region's small organic farmers.

Food & Drink Feb 23, 2019

Sameya: Making shark profitable and delicious

For his food truck, Sameya, owner-chef Takumi Takase has developed a delicious menu of dishes using shark meat from Kesennuma, Miyagi Prefecture, providing a stable income for local fishermen.

Food & Drink | Food Sustainability in Japan Sep 22, 2018

Making the case for heirloom farming

Hidehito Komaki pulls a dried pod from the flowering stem of a cabbage plant and carefully splits it. Both sides are lined with tiny brown beads. "Each of these is a seed," Komaki explains to those clustered around him. "A single cabbage plant produces ...