Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine. A Culinary Session that Blends Flavor, History, Culture, and the Essence of the Moment
Making wood into alcohol, Drinking the history of the tree.Rie Horie and the Forestry Research Institute explore the seeds of new shikohin ideas through plants
What will become of after work drinking parties? Consultant Takanori Sakaguchi and critic Tunehiro Uno explore the changing dynamics of work and alcohol culture