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.
For Joan Bailey's latest contributions to The Japan Times, see below:
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.
Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.
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 ...
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.
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.
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.