Preserving Traditional Land‑Based Practices as Japan’s Forests and Fields Face Decline

Keiko Kuwakino harvests wild vegetables from the forests of Minami‑Uonuma, Niigata Prefecture. As head chef of the Michelin‑starred Sanaburi restaurant in the Satoyama Jujo luxury retreat, she creates seasonal cuisine inspired by the surrounding landscape. (Photo by Ilgin Yorulmaz)

Life

Chefs, farmers, and urban newcomers collaborate to preserve a centuries‑old bond with the land

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