Drink the river and mountain
QINO SODA takes the aroma of a broken branch and transforms it into a soda drink, Connecting the mountains and water to expand the use of wood
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CATEGORY
CRAFTS
CRAFTS
Series
A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-
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BOTANICALS
Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry
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CRAFTS
Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness
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CRAFTS
Okinawa’s turmeric travels to outer space. The legend of a man who has traveled the world to explore and nurture his love for medicinal plants
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CRAFTS
This is the taste of Okinawa A chef’s fascination with terroir that turns wild plants, unwanted game and fish into beautiful masterpieces
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CRAFTS
The playful side of Japanese tea ceremonies Head of “Ossu Syugeibu” expresses shikohin and its experiences
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CRAFTS
Exploring cocktails and time at Bar iXey, a herbal liqueurs bar in Kyoto
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CRAFTS
“Mountain spring water is everything to our cooking” The art of L’évo, an auberge located in a small town of 500 people in the mountains of Toyama
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Tapping into the US market with premium tea from Jeju Island. An interview with Michael Ham
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CRAFTS
A new technology that transforms hidden food loss into delicious food, Food technology that is tackling food waste problems
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CRAFTS
Aiming for “well-down” over “well-being” A tea ceremony with tension and release in Ochill’s Meditation Room
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CRAFTS
Series
Crafting an alcohol-free wine tasting experience. An interview with Sharyn Johnston
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CRAFTS
Bringing out the essence of matcha with one of a kind matcha sweets – A Sommelier Excellence in Kyoto on why he started a matcha sweets brand
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CRAFTS
Rethinking the tea experience. A tea drinker’s trip to the World Tea Conference in Las Vegas
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CRAFTS
What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter
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CRAFTS
What Happens when a 150-Year-Old Miso Brewery Starts Making Lemon Tea? It’s a Hit.
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CRAFTS
The Infinite Possibilities of Tea Cocktails. A Mixologist Opening the Frontier of Mixing Tea and Alcohol
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