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.

SESSION

Series

Why do people seek out fragrances? Searching for seeds of new shikohin ideas through plant biology

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

“Tea tipsy” is an intoxicating non-alcoholic experience The explorations of a sommelier and Chinese Tea Master

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

Herb farm PAYSAN and why they are attracting the top buyers of the world

“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

A new technology that transforms hidden food loss into delicious food, Food technology that is tackling food waste problems

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

What Makes a Universally Loved Flavor? A Mixologist’s Explorations at the Bar Counter

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

The Infinite Possibilities of Tea Cocktails. A Mixologist Opening the Frontier of Mixing Tea and Alcohol

The Shortness of Life, and Other Lessons Bonsais Can Teach Us about Time

It’s Finally Ready, Our Original Awabancha! How We Learned Traditional Lactose-Fermented Tea Making

Herbal Skincare, Just For You. Meet the Women Creating Craft Cosmetics in Northern Japan

Experience the Scenery of Northern Japan in a Bowl of Soup. The Creator of Egypt-Inspired Salt and Her Restaurant in Biei, Hokkaido

Toru Takamatsu, World’s Youngest Master Sommelier, is Pursuing New Heights

Domaine Takahiko, the Rarest Wine in Japan, Doesn’t Seek Awards but Only the Future

We Learned How to Make Awabancha, a Rare, Lacto-Fermented Tea, and it was More Intense Than We Ever Imagined