Last March, as a guest of JETRO, the Japanese External trade Organization, I had an opportunity to travel to Japan with six other food journalists to explore farms, food manufacturing sites and restaurants. We attended a food trade show called Foodex, the largest trade show of its kind in Asia. We visited breweries and distilleries, met artisan producers who make sake, miso and pickles. We stayed in Ryokans, the country inns with natural mineral baths where dinners are elaborate multi-course affairs that last for hours and the rooms are tranquil sanctuaries with tatami mats on the floor and futons for beds. Best of all, we had the opportunity to visit a number of small farms where dedicated individuals are combining centuries-old farming techniques with state-of-the-art technology to produce some of the most amazing foods I have ever encountered.

As I contemplate exactly how Japanese taste and culture have influenced our own, and strive to make sense of it, it helps to review what I saw and tasted when I was there. 

I recently spoke about three of the farms I visited with Megan Sukys on KUOW Presents. Here are my notes on those farms:

Nishida Dekopon Orchard

Kelp Poultry Farm