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I hope this email finds you well.
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Here in Tokyo, the cherry blossoms have bloomed and faded earlier than usual. However, Japanese spring still marks new beginnings either for school or business projects.
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Our interviewees this month have put a lot of energy and character into projects that aim to bring Japan closer to you - and you to it:
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Aki Sugiyama's job is fueled by her love for quality Japanese food and has a mission to bring it to your table.
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Oliver Dunskus, who goes every year on the Shikoku pilgrimage, wishes to make the adventure more accessible to an English-speaking audience.
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The last interviewee is no other than myself - the rest of the editorial team wanted me to share my personal experience and the reasons why I am writing here, trying to bring pieces of Japanese culture to your devices.
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I hope you will enjoy reading the stories of these people who are building cultural bridges between Japan and the world.
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Amélie, chief editor of Kokoro Media
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After years of being a typical “office lady”, Aki's interest in fitness and healthy food led her to a change of career. She is now devoted to presenting Japanese quality food products to the world, and break some preconceptions about Japanese cuisine.
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Read to discover lesser-known key ingredients of Japanese cooking, and how Aki thinks food habits influence our way of thinking.
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Oliver Dunskus is a German national. His curiosity for Japanese culture and love of walking has led him to discover the most famous pilgrimage of Japan on Shikoku island. Now he goes every year!
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Read about his challenges on the road, anecdotes with the locals, and what makes him a different man after each trip.
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This time, our editor-in-chief is the one answering questions!
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Read on to learn why Amélie moved to Japan, her relation with writing, and what valuable life lessons she’s learned through living and working here.
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This Month's Most Read Column
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A major aspect of Japanese culture is that the group comes before the individual. Harmony inside the group, and society in general, should be maintained as much as possible. And one of the worst things you could do to break this harmony is to cause "meiwaku", a word that can be translated as "nuisance".
If you ever wondered why Japanese people are hesitant to use their paid leaves or why your elder Japanese neighbor is so serious about garbage collection, you will find some clues in this article.
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Japan for Foodies
Japanese cuisine is loved by foodies worldwide. How well do you know it? These articles may surprise you!
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Chiba Prefecture inhabitants have developed a sort of big sushi roll close to an art form. They eat them on special occasions: religious festivals, weddings, childbirths, and also funerals.
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When and where was miso soup invented? What is it made of? Why is it so important to the Japanese people?
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Here are some answers to the most commonly asked questions related to the most famous soup in Japanese cuisine.
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For any foodie visiting Japan, eating fugu should be on their list of must-eat foods, since it’s next to impossible to have in other countries.
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If you stay the night in Takahama town, you can eat it for a cheaper price and even visit a fugu farm.
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If you like what we do, you can support us by buying us a coffee (or rather, green tea). We would be grateful for your contribution! Your donations will help us invest in our writers, technology, and more, so that we can bring you stories from the farthest reaches of Japan.
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Do not hesitate to give your opinion on this newsletter by writing to us at info-media@kokoro-jp.com.
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