International transplants to this Shikoku prefecture are taking advantage of the rich soil and pure water to create top-quality food and drinks.
For Chiara Terzuolo's latest contributions to The Japan Times, see below:
The region is known for its wild kinoko (mushrooms), and foraging experts have seen an uptick in interest since the start of the pandemic.
2020 is proving to be a rough year for sake breweries, and the pandemic has forced many into making tough decisions about marketing and production.
A new generation of vegan bakeries and major chains with vegan menus have popped up around Japan’s capital.
Here’s how to use any container you have on hand to start your own microgarden, even in Japan's cramped urban centers.
Although preserving food can seem time consuming and old-fashioned, freezing and pickling your produce is an easy way to save money and avoid food waste.
Kei Kawana’s kingdom is Neighbor’s Farm, a 2,000-square-meter plot overlooked by the Tama Monorail, which regularly zips by overhead. This March, she celebrated her first year of agricultural activity, the culmination of many years of patient work, planning and wading through bureaucracy. Kawana, an alumna ...