We will expand the field of view from efforts focused on satoyama, the natural areas around farmlands, to include satokawa and satoumi bordering rivers and the sea, and will collect, share and disseminate a wide range of practical information such as matching these efforts with existing industries, sales and distribution networks for new products, and tourism from abroad.
Tsukuba’s outlying R8 districts realize and promote their charms
Maiko Muraoka Contributing writer
“There is nothing in this town” — this is a phrase you too often hear when asking a resident of...
Tender wagyu, other delicacies hail from clean lands of Tottori
Maiko Muraoka Contributing writer
Among many delicacies in Japan, Tottori Wagyu beef and its history is worth learning to make one’s gastronomic life rich....
Premium Tottori Wagyu beef links up with contest Bocuse d’Or
Maiko Muraoka Contributing writer
Among all the wagyu brands in Japan, Tottori Wagyu Olein 55 is especially flavorful and light because of its high...
Yoichi Sagra
TAEKO TERAO Contributing writer
Italian restaurant in Hokkaido wine capital Yoichi Yoichi, home to this issue’s featured restaurant, is a small town of 18,000...
L’Atelier de Noto
TAEKO TERAO Contributing writer
French restaurant, producers forge Noto future Facing the Sea of Japan on the Noto Peninsula in northern Ishikawa Prefecture, Wajima...
Akai
TAEKO TERAO Contributing writer
Hiroshima restaurant Akai subtracts distractions Hiroshima Prefecture’s Itsuku-shima Shrine is a well-known World Heritage site. The restaurant Akai occupies an...
Satoyama Jujo restaurant
TAEKO TERAO Contributing writer
Cooking shaped by Niigata mountains, history The Osawa district of Minami-uonuma in Niigata Prefecture has long been known for its...
Mutsu city: How ‘gastronomy tourism’ could revive Japan’s regions
Mayor of event host Mutsu sees ‘great potential’ for ‘satoyama capitalism’ Soichiro MiyashitaMayor of Mutsu Mutsu city A two-day event,...
Shizuoka restaurant Chakaiseki Onjaku：Fishmonger, chef collaborate on kaiseki cuisine
Takeo Terao Contributing writer
With the local food movement as popular as ever these days, forgotten regional ingredients are in the spotlight, and chefs...
Local trading companies develop circular economies in two areas
Emi Maeda
Contributing writer
Minamioguni is a small town with a population of less than 4,000 located in the middle of Kyushu on the...
Kamakura Kitajima
Takeo Terao
Contributing writer
Forging a new culinary tradition in Kamakura Kamakura Kitajima occupies a renovated old house in a neighborhood dotted with historic...
‘Learn locally, think globally’ at two unique universities
Maiko Muraoka
Contributing writer
The 24th Satoyama Cafe, held on July 1 by The Japan Times’ Sustainable Japan Network, featured two unique universities, Satonova...
