We added new articles to the "See&Do" section. We hope you enjoy it!
“The Little Story of Chopsticks: The Kakehashi Project”
Believe it or not, disposable chopsticks can actually be eco-friendly. Read to find out about a new project aiming to create a “fertile” life cycle for disposable chopsticks. This is a translation of our content partner TSUMUGINO KYOTO’s article.
“Future on the Table: Zero-Food-Waste Kyoto Cuisine”
In search for the flavors of a sustainable future, the TSUMUGINO project team asked the chef of a Kyoto cuisine restaurant, Takeshigero, to create a gourmet full-course meal using every single bit of the ingredients, from vegetable hulls to fish bones. This is a translation of our content partner TSUMUGINO KYOTO’s article.