Japan's citrus farmers, cooks, and craft food makers are renewing citrus’ role as one of Japan's most important foods and seasonings by introducing new types of fruit, expanding citrus’ use in cooking and eating, and creating a seemingly endless array of delicious and ingenious citrus-based food products.
At guest house Takyo Abeke in the historic mountain village of Omori, Tomi Matsuba, designer and pioneer of sustainable living, invites you to stay in an enchanted world where life itself is an art and its greatest expression is enjoying good food together.
For centuries, the enterprising merchants of Takehara have combined their commercial instincts and ambitions with a love of food and good eating to put their country town at the forefront of developments in Japan's food history.
Raised by French methods in former salt-making ponds on Osaki-kamijima Island, Osaki Claires Oysters are changing the way oysters are eaten in Japan.
There is no food that better reflects the dynamism of Japan's craft food revival than sea salt.
