What do people want from meals? Some people are looking for healthful food that tastes good. Others want to get a sense of the time of year by eating seasonal ingredients, or to deepen communication as they gather around a dining table.
Our editorial team at “delicious Japan” sees these three elements driving Japan's food scene in future, so we'll be commenting on past, present, and future food scenes with reference to developments around the world.
Exclusive interview with H.E. Mr. Raúl Florentín Antola, Ambassador Extraordinary and Plenipotentiary of the Republic of Paraguay to Japan
Japan's wine consumption has increased about 1.5-fold over 10 years. European wines, from France, Italy, Spain, and elsewhere, have a 60% share, while around 30% come from Chile. Israeli wine has been in the spotlight in recent years. We asked Mr. Tal Sunderland-Cohen about Israeli wine.
Itami is the birthplace of sake. The history and culture of sake live and breathe in this town, where Konishi Brewing Company has been brewing sake since 1550.
Junko Sasanuma works on education and outreach about medicinal cooking, through medicinal cooking classes, lunch events at restaurants, and other channels.
The theme of the Forum is Gastronomy Tourism for People and Planet: Innovate, Empower and Preserve. The Forum will focus on the role of gastronomy tourism in the following session titles.
In the midst of the UN WTO General Assembly to be held on 13th to 15th in December in Nara prefecture in parallel SGS organization held its 1st Engagement Platform and Food forum hosted in Nara prefecture on November 15.
Walk a few minutes east along Kiyosubashi Avenue from Kiyosumi Station. un deux is there, on the first floor of the East Commons Kiyosumi Shirakawa Front Tower, on the near right corner of the Mitsume crossroad.
Professor Emeritus John Kotter of Harvard Business School has always harped on the same subject that “the job of a manager is in transformation”.
The Spice and Herb special culinary event took place on February 15th (Tuesday) at 10:30-16:00 on its own stage at the “50th International Hotel and Restaurant Show” at Tokyo Big Site.
Since 2015, the World Forum on Gastronomy Tourism, organized by the UN World Tourism Organization (UNWTO), has taken place in selected cities around the world.
These days, vegetarian and vegan are a global food trend.
The number of tofu shops in Japan peaked in 1960 at 50,000, but now there are only 5,304 of them.
Hungary has an excellent geographical and climate conditions, nearly two thirds of our land is suitable for agricultural production.
We talked to Kaido Höövelson, president of Japanese corporation, who is also a former sumo wrestler (rikishi) and an active politician in Estonia.
This is an EXPO for international residents and employers of foreign residents in Japan.
Enjoy relaxing omotenashi and food for all your senses, at a superb location with views over the streets of Tokyo
Nara, Cradle of Kampo, Medicinal Herbs, and the History and Culture of Health
