Editor’s note
Editor's note
Japan’s culture of fermentation teaches the wisdom of sustainability
Page 1
Chitose Laboratory: Combining fermentation and AI for the food production of the future
Page 2
Sustainable fashion born of fermentation: The renaissance of Awa ai, a traditional Tokushima craft
Page 3
‘Fermentation designer’Hiraku Ogura on the future of food culture
Page 4
The forefront of the bio-economy: Nagaoka tries revitalizing local regions by promoting fermentation
Page 5
Patient and persistent, Laurence Bates navigates complex laws and policies
Climate policy and SDGs inseparable: expert Takeuchi
Oct. 23, 1964: The Olympic day that redefined Japan
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