Cool Japan Article

Cool Japan Article

  • 19Finding Value in What Is Available The Fascinating Nature, People, History, and Food Culture of the Oki Islands

    The Oki Islands are located 40–80 km north of the Shimane Peninsula. The Oki Islands consists of 180 islands of various sizes, four of…

    • Ryotei & Restaurants
    • Lodging/Hotels
    • Producers
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese history and traditional culture
    • Agriculture
    • Fisheries
    • Local production for local consumption
    • Foreigner Activation
    • Public-private partnerships and collaborations
    • Community Revitalization
    • Japan of the Sea

  • 17Building a Future for Kuma Shochu through the Passion and Strategies of Local Distilleries Hitoyoshi Kuma

    Kuma Shochu is one of the shochu brands designated as a Geographical Indication by the World Trade Organization. It is produced in the…

    • Ryotei & Restaurants
    • Japanese Nature
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Overseas Expansion
    • Sake
    • Community Revitalization

  • 16SUSHI×TECHNOLOGY Pioneering the Future of Food Culture from Kanazawa.

    Kanazawa City in Ishikawa Prefecture in Japan’s Hokuriku area is known for Kenroku-en Garden, Kanazawa Castle, and the Nagamachi Samura…

    • Ryotei & Restaurants
    • Producers
    • Technology
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Fisheries
    • Local production for local consumption
    • Overseas Expansion
    • Community Revitalization
    • Japan of the Sea

  • 14Lifestyles in Close Proximity to the Sea.An Area that Brings Together Sustainable Development and Unique Attractions—Ine Town

    Ine Town, located in the northern part of Kyoto Prefecture, is known for its funaya, or wooden boathouses. One of the most scenic spo…

    • Ryotei & Restaurants
    • Lodging/Hotels
    • Producers
    • City Planning
    • Japanese Nature
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Fisheries
    • Local production for local consumption
    • Experience
    • Public-private partnerships and collaborations
    • Community Revitalization
    • Japan of the Sea

  • 13Creating New Value—the Setouchi Terroir

    SETOUCHIJOZOJO, the closest winery to the sea in Japan, was established in 2021 on the remains of a shipyard in Sunami, an area in Miha…

    • Ryotei & Restaurants
    • Producers
    • City Planning
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese Food Culture
    • Agriculture
    • Local production for local consumption
    • Sake
    • Community Revitalization
    • Japan of the Sea
    • Mountain Japan

  • 11Toraya—Aiming for the Future as an Establishment Steeped in History and Tradition

    Since its founding in the late Muromachi period about 500 years ago, confection manufacturer Toraya has continued to carry forward the…

    • Ryotei & Restaurants
    • Producers
    • Japanese Nature
    • Japanese history and traditional culture
    • Agriculture
    • Overseas Expansion

  • 09The Importance of the Capacity to Change

    Otafuku Sauce is currently engaged in efforts to communicate the appeals of konamon (flour-based) dishes in Europe, the US, and Asia, a…

    • Ryotei & Restaurants
    • DX (Digital) & SNS
    • Japanese Food Culture
    • Experience
    • Overseas Expansion

  • 05Local Tochigi Culture and Ingredients at The Ritz-Carlton, Nikko

    The Ritz-Carlton, Nikko opened in July 2020 on the shores of Lake Chuzenji in Okunikko. The luxury hotel sits in an area that is home …

    • Ryotei & Restaurants
    • Lodging/Hotels
    • Producers
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Local production for local consumption
    • Experience
    • Community Revitalization

  • 04Enjoying Rustic, Exquisite Tsumikusa Cuisine Surrounded by Unchanged Japanese Landscape and Culture

    Just under an hour from central Kyoto up steep mountain roads in the Hanase region—often referred to as one of the “back rooms” of Kyot…

    • Ryotei & Restaurants
    • Lodging/Hotels
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese history and traditional culture
    • Agriculture
    • Local production for local consumption
    • Community Revitalization
    • Mountain Japan

  • 01Developing the Potential of Japan’s Satoyama Culture

    Yoshihiro Narisawa, the owner-chef of restaurant NARISAWA in Minami-Aoyama, Tokyo, is one of Japan’s world-class chefs and an artist de…

    • Ryotei & Restaurants
    • Producers
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese Food Culture