Restaurant search and reservation service Tabelog is expanding its offerings to cater more effectively to international tourists visiting Japan. As part of its 20th anniversary initiatives, the platform aims to resolve common challenges faced by...
TIME magazine has announced its list of The World’s Greatest Places of 2025. In the category “Places to Stay,” NIPPONIA Sado Aikawa Goldmine Town, located on Sado Island in Niigata Prefecture, Japan, earned recognition. NIPPONIA was...
SkillDish is addressing a critical social challenge in Japan’s food industry by bridging the gap between companies facing severe labour shortages and foreign workers seeking long‐term employment in the sector. The platform’s targeted approach...
A Japanese upcycling project is transforming a traditional byproduct into a tool for culinary needs. Soy sauce lees, the residual paste left after extracting soy sauce, are being repurposed as smoking material, offering an upcyling method to reuse...
Niimi Solar Company has been tackling the pressing environmental challenge by developing a pioneering solution for the recycling of decommissioned solar panels. The company has patents for its thermal decomposition apparatus, which uses superheated...
A new product launch reveals the new “MEGAN canvas” handbag, a collaboration between FUMIKODA and a longstanding fabric manufacturer, utilising recycled materials and artisanal techniques in its production. The handbag’s canvas is woven using a...
MUJI House’s renovation programme is tackling persistent energy inefficiencies in Japan’s residential sector. Ryohin Keikaku Co., Ltd., the company operating the popular brand MUJI, launched this in part of the nation’s efforts to reduce...
Japan is redefining travel by merging premium culinary experiences with sustainable practices. A recent report by Trip.com highlights how Japanese hotel dining, themed pop-up restaurants, and interactive food events are drawing international...
Japan’s seaweed farming is gaining attention for its vital potential in combating climate change. As a candidate of “blue carbon,” seaweed is a naturally stored form of carbon in coastal ecosystems, as a means to reduce atmospheric carbon...
Osaka’s PLAT UMEKITA is engaging people through experiential co-creation and educational exhibits focused on sustainable food. The centre invites visitors to immerse themselves in hands-on exhibitions, workshops, and lectures that explore food...