In the outskirts of Tokyo, Yoshida Noen farm has been producing organic vegetables for around 300 years, supplying local restaurants with fresh, healthy, even unusual produce.
For Chiara Terzuolo's latest contributions to The Japan Times, see below:
There are more gluten-free dining institutions in Tokyo than ever. Here's The Japan Times' pick of five of the best, spanning everything from sushi to pub classics and even fine dining.
Since 2006, Ginpachi has been raising bees on the rooftops of Ginza, creating a local hive-to-table network of apiaries and bee gardens, prooving nature is never far from daily life.