Japanese rice-turned "power balls" were a relatively unknown secret ingredient in the success of Team Japan's strong-performing athletes at the Paris Olympics.
Founder of Amino Up Kenichi Kosuna shares his company's philosophy on benefitting societies worldwide through unique innovations in agriculture and health.
"Unoha," a Noh play banned for three centuries until the 1990s, was staged at Cape Udozaki, where its story about the birth of Emperor Jimmu's father...
He was a Hokkaido businessman and postwar pioneer, and from sports to air shows to Japan-US security relations, Yoshiro Ito forged an unforgettable legacy.
10 years ago Washoku was registered as a UNESCO Intangible Cultural Heritage and has drawn attention globally as a healthy diet. But what exactly is Washoku?
The Strategic Initiative for a Healthy and Sustainable Food Environment is targeting the younger generation to raise awareness of excessive sodium intake.
Twelve countries and regions participated in the launch of the Asian Young Dietitian Network aimed at enhancing the status of dietitians in the region.
Incineration technology expert Yasuo Suzuki of JFE Engineering shares insights on the urgent need to make Japan's waste to energy sector more efficient.
Sanyu Plant Service is working to be the first in Japan to mass-produce bio-jet fuel, answering the aviation industry's need for sustainable fuel alternatives.
Sanyu Plant Service is taking on the challenge of turning waste into resources by converting coffee grinds from a local Starbucks into feed for dairy cows.
The Maishima Incineration Plant, a waste-to-energy facility in Osaka, provides visitors opportunities to think about the environment and resource recycling.
Nestled in the mountains of Nagano, GLAMPROOK Iizuna Kogen offers upscale glamping and is working with the town to reinvent the tourism industry using the SDGs.