Tag - food-sustainability-in-japan

 
 

FOOD SUSTAINABILITY IN JAPAN

Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Nov 20, 2021
Miyazaki distiller sees the potential in hyper-local, sustainable shōchū
The Watanabe Distillery is a small, family-run business that was founded in 1914 and now produces about 50,000 liters of shu014dchu016b per year.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Oct 31, 2021
It will take more than swapping your eel for eggplant to save Japan’s unagi
The hard truth is that the growing appetite for Japanese unagi is having an adverse effect on their numbers. Improving ecosystems and vegetarian alternatives can only do so much.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 3, 2021
When life gave him olives, this Shodoshima farmer made world-class beef
Shodoshima's Olive-fed Wagyu Beef is taking the “Wagyu Olympics” by storm, and putting the island on the gastronome's map.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Mar 7, 2021
Your dinner has an origin story and blockchain tech can help you find it
Tracing the journey of how your food gets to your table is becoming easier with the help of apps that allow shoppers to make more informed decisions.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jan 30, 2021
How COVID-19 is forcing us to re-examine food waste
The pandemic is breaking down the 'invisible wall' between food producers and consumers. But is it enough to change wasteful habits?
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Dec 5, 2020
Japan’s first community fridge opens in Okayama
The Kitanagase Community Fridge provides free food, produce and household goods to low-income families.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Nov 14, 2020
Foraging for fungi in the forests of Yamagata Prefecture
The region is known for its wild kinoko (mushrooms), and foraging experts have seen an uptick in interest since the start of the pandemic.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Nov 11, 2020
Pandemic accelerates development of eco-friendly, plant-based 'meat' in Japan
New production methods harnessing cutting-edge technologies enable consumers to enjoy healthy, plant-based products with tastes similar to conventional meat.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Sep 26, 2020
Japan’s chefs build on the growing market for sustainable seafood
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jul 25, 2020
Vegan bakeries are on the rise in Tokyo
A new generation of vegan bakeries and major chains with vegan menus have popped up around Japan's capital.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jul 4, 2020
Tokyo burger joint Great Lakes Tokyo goes vegan amid COVID-19
COVID-19's links to animal exploitation spurred owner John Penny to take Great Lakes Tokyo completely vegan.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jun 28, 2020
How to compost in a cardboard box at home
Cardboard box composting, a method that's become popular in Japan, is cheap, simple, bad-odor-free and well-suited to small spaces.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
May 23, 2020
Making an O-turn: The siren call of Japan’s rural life
Even as employees increasingly work from home, more people are making an “O-turn,” dividing their time equally between the city and the country.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 25, 2020
Muscle Gyoza Veggie: Meat-free doesn’t mean missing out on flavor — or protein
Embracing plant-based foods doesn't mean sacrificing the protein benefits of meat.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 18, 2020
It’s 2020: Time for Japan to end its reliance on PET bottles
Japan's intricate approach to packaging — matryoshka-like, within layers of plastic and paper — used to seem charming. In 2020, however, it now just feels annoying and wasteful.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 11, 2020
To meat, or not to meat: The future of Japanese cellular agriculture
Would you notice if the cubed meat in your cup noodle wasn’t “real” meat? If you did, would you care? What if the future of our meat supply counted on it?
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 11, 2020
Mos Burger goes vegan with its Plant-based Green Burger
This March, Mos Burger debuted a vegan “Mos Plant-based Green Burger” in Tokyo and Kanagawa prefectures. But does this veggie burger's flavor live up to the chain's original beef offering?
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 4, 2020
Breaking ground: Young farmers embrace urban agriculture in Tokyo
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.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Apr 4, 2020
Bio Labo House: Miica Fran’s experimental zero-waste kitchen
Food creator Miica Fran is on a mission to save the planet through her “special healing power” of salvaging and savoring vegetables.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Mar 14, 2020
Yoshida Noen: 400 years of organic urban growth
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.

Longform

Yayoi Kusama’s “Pumpkin,” once the victim of high waves that dragged it into the sea, sits at the end of a pier on the south side of Naoshima.
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