Cheap, spacious, crowd-free: Rural Japan is having a moment with the foreign community
Laura Blackhall took a risk purchasing an empty house in the Ibaraki countryside. Amid and following a pandemic, though, it's a choice that just might pay off.
Joy Jarman-Walsh: 'Japan could be a world-leader in post-COVID-19 travel'
Joy Jarman-Walsh pushes sustainable tourism in her podcasts and YouTube series, and she's optimistic about Japan's role in it.
An outsider's look at the problems plaguing rural Japan
When new people come to town they bring a flurry of new ideas with them. In the small town of Nakatsugawa, this has meant an exciting cultural exchange.
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’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.
Sincere Blue makes the case for sustainable seafood
Sincere Blue is Shinsuke Ishii’s way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
Cardboard Creations: Arty, eco-friendly Kami-waraji cardboard sandals
Innovative Kami-waraji sandals utilize corrugated cardboard in a twist on a venerable Japanese standby.
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? “Veganism is not for everyone,” says Yuki Hanyu, founder of IntegriCulture Inc. a Tokyo-based ...
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?
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. Fran runs an experimental zero-waste kitchen, Bio Labo House, out of aVin, a wine shop and bar specializing in bio wines from Rhone ...
The sense of urgency to create a more sustainable human existence must be shared across the world, including Japan, which failed to send any policymakers to Davos this year.
Future design in Japan: Recycle, upcycle and reinvent
The focus on traditional artisanship is still strong, as is the global obsession with minimalism, but what about sustainability and ethical consumption?
