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.

BOTANICALS

Japanese-Grown Vanilla Beans from Nagasaki: A Former Speech-Language Pathologist and Musician Cultivates an Aromatic Shikohin | YAMATO VANILLA BEANS

Sober Curious Gastronomy in Karuizawa: Savoring Local Bounty with House-Made Mocktails and Sustainable Hospitality at Yukawatan

The Perfect Pairing for the Perfect Dish. Non-Alcoholic Pairings Created by Chef and Sommelier at “All Sustainable” French restaurant, Nœud.TOKYO

From Campfire Days to Pine Needle Juice, the People Who are Protecting the Forests of Ina Valley (DIG x Nagano)

“For me, tea and broth are the same.” After INUA and Sea Vegetable, Chef Shui Ishizaka Explores New Culinary and Beverage Experiences

Designing Sustainable Cycles: Yamatowa’s Vision for Connecting Forests and Daily Life from Ina, Nagano

Cultivating Wine culture in Nagano: How Rue de Vin’s Hideaki Koyama Is Shaping the Next Generation of Japanese Wine

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