Keywords for Japan's future, by Japan experts living in Japan. [3]Starting with a single bottle of soy sauce.
Nancy Singleton Hachisu
Looking toward 2020. And beyond. Where should Japan aim? What would be desirable? In this year, where the importance of diversity seems increasingly emphasized, I want to start by listening to diverse opinions.
Our featured guests are 15 individuals originally from overseas who now reside in Japan. From both an external and internal perspective, and through the professional eyes of their respective fields, they have expressed insightful and diverse keywords through the art of calligraphy.
 |
 |
Japan's historic food culture is rapidly disappearing. It's deeply saddening to see Japanese people becoming lost in their own food traditions. That's why I want to propose this to everyone: "When choosing a bottle of soy sauce, be a little particular." Doing so will naturally lead you to consider where the soybeans were grown and how they were processed. And when you use that soy sauce to dress komatsuna greens, you'll naturally want to use delicious komatsuna. Then you might think, "Well, maybe I should be more particular about other seasonings too, or properly make dashi with bonito flakes..." Little by little, you'll develop a deeper interest in Japanese food. Since Japanese people excel at "doing things properly," I'm sure you can do it. Why not start with just one bottle of soy sauce?
About DENTSU SOKEN INC. Japan Studies Group
In 2020, we established a research team at DENTSU SOKEN INC. dedicated to exploring Japan's appeal and strengths for the future. We aim to be a "network-based think tank," leveraging connections with experts across various fields both domestically and internationally, as well as all resources within Dentsu Inc. With Dentsu Inc.'s unique approach and our team's ability to shape the future by anticipating trends, we want to contribute to building Japan's future—a future where answers aren't easily found.
Was this article helpful?
Share this article
Newsletter registration is here
We select and publish important news every day
For inquiries about this article
Back Numbers
Author
Nancy Singleton Hachisu
Originally from the United States. She came to Japan in 1988 and married a man practicing natural farming in Saitama Prefecture. Captivated by the depth and purity of Japanese cuisine, she developed a deep interest in it. Her 2012 book "Japanese Farm Food" was featured in popular American magazines and gained significant support from top chefs.