Emi Kawasaki

Editor

Editor. Born and raised in Kagoshima, the birthplace of Japanese tea. Worked for Impress, Inc. and Huffington Post Japan and has been involved in the launch and management of media after becoming independent. Does editing, writing, and content planning/production.

BOTANICALS

The Allure of Bergamot. Making the City of Fine Cuisine, Unzen City, a Producer of Fine Fragrance

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

How Seed and Seedling Maker Miyoshi Is Shaping the Future of Flowers, Vegetables, and Fruit in the Face of Climate Change

A New Definition of Cuisine that Nourishes the Heart and Body. Kyoto’s renowned Italian Restaurant cenci and its pursuit of a beautiful experience of flavor

Pâtissière MAYO: Tokyo’s Go-To Second Stop for Freshly Made Desserts

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

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

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

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

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

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

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

Harvesting chamomile and planting hops in our ongoing collaboration with PAYSAN Herb Farm in Ishikawa