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Articles
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He’s been hard at work promoting the beauty and serenity of the region to city folk. What is your role as chairman of the association? My responsibility is to find new ways to attract urban dw...
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TOMOKA NISHIBE - owner of Farm Inn Portulaca Nishibe. How did you get involved with green tourism? The central government encouraged residents to work on green tourism projects some 20 years ago...
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Summers in Japan have always been about matsuri (festivals) and hanabi (fireworks), with exuberant dance processions and, literally, “flower-fire” (fireworks) displays. But with the soaring temperatur...
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It may not be as well known outside of Japan compared to its big-city cousins like Osaka and Tokyo. But the beauty of Ehime Prefecture is increasingly attracting fans who make their way off the beaten...
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Börn Frantzén’s originalrestaurant, the three-Michelin-starred Frantzèn in Stockholm, serves French-Nordic cuisine with a Japanese touch. At Zén, which Björn opened in Bukit Pasoh in 2018, we exude th...
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"To remain competitive in this ever-changing market, it is important to keep up-to-date with the latest F&B trends and understand the changing needs of our customers. This has become easier to do beca...
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The udon is to Japanese cuisine what spaghetti is to Italian gastronomy—a homely staple produced in the easiest of fashions and which can be eaten in a variety of ways, with a smorgasbord of accompany...
