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.
For Joan Bailey's latest contributions to The Japan Times, see below:
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.
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 ...