An article about THE BLUE CAMP has been featured on The Nippon Foundation’s English website.
Please take a moment to read about our activities and the valuable lessons we learned as the 2024 THE BLUE CAMP Tokyo Te…
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An English article about our policy recommendations has been published in The Japan News.
You can read it here 「Star Chefs Urge Govt to Protect Marine Resources; Fears Mount That Edomae-Style Sushi May Disappea…
Chef’s interview Vol.3 Lature Takuto MUROTA
“There are fishermen who believe the mountains have something to do with the declining numbers and smaller sizes of fish…
Chef’s voice Vol.2 Tenoshima Ryohei HAYASHI
“Japanese cuisine is governed by conventions like ‘this fish for this season’. But surely that is not the only way. Brea…
Chefs’s voice vol.1 Quintessence Shuzo KISHIDA
Quintessence Shuzo KISHIDA “Abundance, luxury, and deliciousness—I believe the measures of these change over time. We n…
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