News from JNTO

Monthly Feature - Farm to Table in Japan

Nasu Alpaca Farm Tochigi
Nasu Alpaca Farm Tochigi

 

Green or Eco travel is a big deal around the world. Many people are very concerned with their impact on our fragile environment. This even impacts how people travel. Luckily Japan has long been concerned with the environment and has made great strides to keep the air and land clean for future generations. As well many regional destinations have a long tradition of only using local produce to create delicious regional delicacies.

Go Tea Picking in Shizuoka

Tea Picking in Shizuoka

The slopes descending from Mt. Fuji to the sea in Shizuoka Prefecture are fertile soil for many crops, but most the most iconic is green tea. Just a drive through the region is a delight seeing rolling hills covered in shaped green bushes, whose leaves will eventually become delicious cups of green tea. Some farms in the area offer visitors a chance to learn about and pick their own tea.
PDF Guide: http://www.shizuoka-guide.com/pamphlet/english/pdf/p3_4.pdf

Farm Stay in Aomori

Farm Stay in Aomori

Aomori is the north most prefecture of the main island of Japan. As such it is mostly rural offering an abundance of crops and the locals eat mainly locally produced foods. Enjoy learning about how garlic, apples, tomatoes and even black currents are produced in the relatively chilly climate of Aomori by visiting a local farm house. http://greentourism-aomori.jp/en/green_tourism1.html

Hida Furukawa Rural Stay Experience

Hida Furukawa Rural Stay Experience

Furukawa Village invites visitors to walk among the locals and experience how they have lived in the mountain village for hundreds of years. Take a guided cycle through the village or learn about the special type of bamboo shoots then trek into the woods to pick your own for lunch.
http://satoyama-experience.com/

Farm to Table Restaurants

Farm to Table Restaurants

Across Japan you can find many local eateries that are very aware of their environmental impact and suitability of the restaurant industry. In fact most restaurants & Japanese Inns use local seasonal goods to supplement their menus. Even in big cities like Tokyo you can find places that work directly with regional farmers or city growers to produce the foods that grace their tables.

Some examples include:
Eco Farm Café 632 in Harajuku
http://www.timeout.com/tokyo/restaurants/eco-farm-cafe-632#tab_panel_2

Daikon no Hana in Okinawa
http://okinawa-restaurant-daikon.blogspot.com/

Shimotsuke Farm Restaurant in Tochigi
http://en.japantravel.com/tochigi/tochigi-s-farm-to-table-restaurant/21463

Information is provided as a courtesy to users of this website. Though the JNTO endeavors to ensure the information is accurate, users of the information are to act on such using their own judgement and at their own risk. Neither the JNTO nor any holder of copyright to the information shall be held responsible in any way whatsoever for any loss or misunderstanding, either direct or indirect, that is incurred as a result of utilizing the information.

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