Kaori Ezawa

Writer

Advisor to corporations, and local governments on promoting local tourism. Published work includes, “Aomori & Hakodate Travel Book” (Daimond), “San’in Travel: Craft and Food Tour” (Mynavi), “A Drunkard’s Travel Guide: Sake, Snacks, and Tableware Tour” (Mynavi). Her life work is to explore towns in her travels, drink at different shops and visit the workshops of different crafts. Interests include tea, the Jomon period, architecture, and fermented foods.

CRAFTS

What Happens When You Turn All of Wakayama’s Specialties into Beer? (DIG x Wakayama) Exploring the Creations of a Liquor Store Turned Brewery

Wakayama’s Mandarin Farmers on the Newest Trends in Citrus Culture

Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine. A Culinary Session that Blends Flavor, History, Culture, and the Essence of the Moment

Delivering the Japanese spice “Grape Sansho” to the world, A Japanese spice from the mountains of Wakayama, praised by the world’s top chefs

A new drink experience with Japan’s first non-alcoholic gin NEMA. The explorations of a bartender who has mastered the art of cocktails

Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry

Direct trade of coffee beans by the jute bag TYPICA, a new platform for the global coffee market based on new aspirations and kindness

“F4” is Mie Prefecture’s new local brand tea with origins in Taiwan The future of Local x Botanical with Kyoko Yoneda of Jikonka

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

This is the taste of Okinawa A chef’s fascination with terroir that turns wild plants, unwanted game and fish into beautiful masterpieces

On the trail of Japan’s first specialty coffee ADA FARM in the rich forests of Yanbaru, Okinawa

“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

World Kitchen Explorer Sharing tea is an unspoken way of letting people know that they are welcome

What Happens when a 150-Year-Old Miso Brewery Starts Making Lemon Tea? It’s a Hit.

Time to Realign Your Mind. This Herb in Japan Draws Focus to Its Roots.