Cool Japan Article

Cool Japan Article

  • 08Hand down the process of soy sauce from each region worldwide

    Founded in 1854. The wooden tub that has been used for 170 years since the Edo period has kept the traditional soy sauce brewing made i…

    • Producers
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Overseas Expansion
    • Fermentation

  • 07Become a Kurabito. Enhancing the Value of Japanese Sake through a New Form of Sake Brewery Tourism

    KURABITO STAY and Kitsukura Shuzo have teamed up to offer a completely new sake tourism program within the grounds of a 330-year-old sa…

    • Lodging/Hotels
    • Producers
    • City Planning
    • Japanese history and traditional culture
    • Experience
    • Overseas Expansion
    • Sake
    • Community Revitalization

  • 06Year-long Grape Production in the Northern and Southern Hemispheres to Transform Japanese Agriculture and Create New Lifestyles

    Japanese fruits are world-renowned for their high quality. Behind the scenes, however, the fruit industry in Japan is facing numerous c…

    • Producers
    • Technology
    • Japanese Nature
    • Japanese Food Culture
    • Experience
    • Overseas Expansion
    • Community Revitalization

  • 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

  • 03Innovation Meets History at Wataya Besso

    Straddling the Shiota River in Ureshino, Saga Prefecture, the Wataya Besso hotel complex spreads across the 66,000-square-meter propert…

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

  • 02Brewing the Future of Sake

    “If we let ourselves be too restricted by the perceived value of traditions worth preserving, we will be unable to move forward, and we…

    • Producers
    • City Planning
    • Japanese Nature
    • Japanese history and traditional culture
    • Overseas Expansion
    • Fermentation
    • Public-private partnerships and collaborations
    • Sake
    • Community Revitalization

  • 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