How does a former band member turned izakaya cook become the Chef for the Consul General of Japan in Istanbul? Yuji Tokita’s journey is one of passion, perseverance, and the art of balancing flavors across cultures. Discover his insights on cooking with Turkish ingredients, creating memorable dishes, and what genuine hospitality truly means.
In Part II, we will unveil the specifics of this opulent gastronomic tourism journey that merges pottery with exquisite cuisine.
"Gastronomy" refers to the enjoyment of exquisite food. A type of tourism combines this indulgence with sightseeing, allowing visitors to savor culinary delights while exploring the region's history and culture; this is known as "gastronomy tourism."
Fujita Kanko Inc. oversees over 30 hotels nationwide under the "WHG Hotels" brand, including three unique brands: Washington Hotel, Hotel Gracery, and Hotel Fujita. This year, WHG Hotels launched a breakfast fair named "Spice Up Your Morning," which aims to provide a breakfast experience that motivates early rising, ultimately improving guests’ daily experiences.
Delivering quality tea from selected farms to your teacup for 150 years, and continuing to do so in the future
We had the opportunity to interview Sumi Sakaguchi, President of Kampo Kitchen Co., Ltd., a trailblazer in medicinal cuisine. She has expanded her expertise beyond culinary arts to become a consultant and producer for various culinary programs and projects.
Enterprise Singapore, a Singapore government agency supporting the development of Singaporean companies, the Singapore Food Manufacturers' Association (SFMA), and Meidi-Ya, a supermarket that stocks imported foods, are collaborating to hold the second Singapore Fair in 2024.
Bodegas Estefania, established in 1999, is one of Spain's most distinguished wineries. It is helmed by Raul Pérez, a renowned "genius brewer" in the wine industry.
The Turkish Pavilion has been increasing its presence at Foodex Japan each year. This year, 2024, marks the 100th anniversary of diplomatic relations between Turkiye and Japan. The exhibition saw over 50 Turkish companies participate. We had the pleasure of speaking with Tuba Yılmaz, the founder of Gaia Oliva, one of the most prominent exhibitors at the Turkish Pavilion.
Eel (Unagi) is an ingredient that is said to be essential to Japanese food culture. “Glaze-grilled eel,” known as “Kabayaki,” also represents Japanese food culture. Japanese people started to eat eel during the Jomon period.
Sakura (cherry blossoms) are in full bloom for only about two weeks at most. As spring approaches, news programs predict when the cherry blossoms will open and when they will be in full bloom, songs about cherry blossoms are played on singing programs, and the streets are filled with accessories and food with cherry blossom motifs.
Ibaraki prefecture is a glorious place to explore, and it takes many visits to even start to tap into its wealth of cuisine and products. Fortunately, this is now condensed into an easy visit to IBARAKI sense. The vast expanse of Ibaraki, an hour or two from Tokyo on the Joban train line, is captured by a convenient visit to IBARAKI sense, with an expansive and evolving selection of the many joys collected in one place.
Exclusive interview with Mr. Jérôme PERDREAU, agricultural counsellor at the French Embassy in Japan.
Türkiye has been strategically developing its entry into the Japanese market throughout the year, centering on its participation in Foodex Japan every March. It has been holding B2B business matchmaking events, conducting buyer missions from Japan to Türkiye, and using further B2C promotional activities by influencers to increase exposure of Turkish food products.
