Tag - food-sustainability-in-japan

 
 

FOOD SUSTAINABILITY IN JAPAN

Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Feb 15, 2020
Free-range eggs from Tottori help crack regional revitalization
A queue of people snakes alongside a shiny glass cafe, with many resigned to a two-hour wait. Their goal: some simple yet famously fluffy pancakes. This could be a typical scene from the trendy Harajuku neighborhood in Tokyo. Except this cafe is surrounded by hills of luscious green, hidden in the small town of Yazu, deep in Tottori Prefecture. A decade ago, there used to be a grand total of zero visitors, but last year, 350,000 flocked to the area — thanks to one man and his free-range eggs.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jan 18, 2020
Vegan Store: Japan's first vegan convenience store
Vegan Store, Japan's first vegan convenience store, is on a mission to demystify vegan fare and make it more accessible in the capital.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Sep 28, 2019
Plant-based cuisine: Modernizing Japan's vegetarian traditions
From vegan and vegetarian to organic and superfood, plant-based cooking concepts are rooted in how Japanese people have approached eating for centuries.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jul 13, 2019
Mottainai Action wants no seafood to go to waste
At Mottainai Project Uoharu's Yurakucho and Nakameguro bars, the daily menu relies on 'unwanted' seafood from wholesale fish markets in order to combat food waste and promote food sustainability.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
May 25, 2019
For Eat Local Kobe, it's important to stick close to your roots
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.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Sep 22, 2018
Making the case for heirloom farming
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 about 3,000 in total," he says before giving instructions for collecting and storing the seeds.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Aug 25, 2018
Turning the table on global food inequality
Masa Kogure started Table For Two in 2007 to address both obesity and global hunger issues and 'flatten out the calorie imbalance.'
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jul 21, 2018
For chef Shinobu Namae, cutting waste is priority
At cafe Bricolage Bread & Co. and restaurant L'Effervescence, chef Shinobu Namae is finding creative ways to reduce and repurpose food waste.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
Jun 23, 2018
Is farming in Japan on its last legs?
With a declining agricultural workforce, there are concerns about how Japan will tackle food self-sufficiency and maintain its landscapes, cultural heritage and vitality of its countryside villages.
Japan Times
LIFE / Food & Drink / Food Sustainability in Japan
May 26, 2018
Calling on chefs to lead the charge against overfishing
Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.

Longform

Historically, kabuki was considered the entertainment of the merchant and peasant classes, a far cry from how it is regarded today.
For Japan's oldest kabuki theater, the show must go on