Key Terms

• Upstate: The northern region of New York State, known for its natural scenery and farm communities.
• Food & Culture Lab: A project initiated by Takram New York to explore the connection between food and culture.
• Local Cuisine: The traditional and distinctive dishes of various regions in Japan, which embody the local history and culture.
• Hydroponics: A soilless cultivation technique that provides nutrients to plants through nutrient solutions.
• Comfort Food: Food that makes people feel comfortable and relaxed, often closely associated with personal memories or emotions.

Abstract

In this episode of the J-WAVE radio program Otakuram Radio, Marika Iwahara, a brand strategist at Takram New York, and Naomi Ito, a researcher and community manager, were invited to continue the in - depth discussion on the "Food & Culture Lab" project. The program reviewed a food event held in Brooklyn, New York, which aimed to explore the collision between New York's innovation and traditional Japanese local cuisine. The guests shared their experiences of an inspection in Upstate New York, discussing the local farm communities and sustainable agriculture. The program also discussed the issue of food inheritance and how to protect and develop traditional food culture in a rapidly changing society. Finally, the program invited listeners to share their "Comfort Food" and the memories and stories behind these foods.

Insights

This podcast content reflects a deep exploration of the cultural value behind food. It not only focuses on the taste of food but also on the history, community, and personal memories it carries. This perspective that combines food with culture, community, and sustainable development provides new ideas for the food service industry and cultural exchange. Meanwhile, the attention to the inheritance of traditional food also triggers people's thinking about the protection of cultural heritage.

Perspectives

01 "Connection between City and Countryside"

The longing of urban residents for rural life and the natural environment has promoted the revitalization of the Upstate region. At the same time, it also provides new development opportunities for chefs and food industry practitioners.

02 "Food as a Carrier of Cultural Heritage"

Local Cuisine is not just a taste experience but also a heritage of local history, customs, and community culture.

03 "Innovation as the Driving Force for Cultural Heritage"

While protecting traditional food culture, we also need to embrace innovation. Through new forms and methods, we can make traditional culture regain its vitality.

In - Depth Analysis

"The Collision between New York's Innovation and Japanese Tradition: A Dialogue about Food, Culture, and Memory"

In the Otakuram Radio program on J - WAVE radio, host Koutarou Watanabe, along with Marika Iwahara and Naomi Ito from Takram New York, reviewed a special event held in Brooklyn, New York. Starting from the "Food & Culture Lab", this event connected New York's innovative spirit with traditional Japanese local cuisine, initiating a dialogue about food, culture, and memory.

"The Revitalization of Upstate: Urbanites' Longing for Nature"

During the program, the guests shared their inspection experiences in Upstate New York. In recent years, more and more urban residents have flocked to Upstate, either to relax on weekends or to find new places to live and work. This trend has also driven the development of local farm communities. More and more chefs and food industry practitioners are starting to pay attention to local ingredients and agricultural products, hoping to bring fresh and natural food to their customers.

Marika Iwahara mentioned that many chefs have expressed their desire to leave the city and pursue a more nature - close lifestyle in Upstate. High rents and fierce competition have made the food business in the city increasingly difficult. In contrast, Upstate offers more extensive development space and a more relaxed pace of life.

"Food as a Carrier of Cultural Heritage: The Value of Local Cuisine"

At the event, Yuki Souma from D&Department shared his experience of researching Local Cuisine in various parts of Japan. He believes that Local Cuisine is not just a taste experience but also a heritage of local history, customs, and community culture. Behind each Local Cuisine, there is rich cultural information and the wisdom of people's lives.

Naomi Ito mentioned that the boat sushi she tasted at the event made her feel the profound heritage of Japanese food culture. This food with a thousand - year - old history is the prototype of modern sushi and bears the lifestyle and eating habits of ancient Japanese people.

"Innovation as the Driving Force for Cultural Heritage: How to Protect Tradition in Change"

When discussing how to protect and develop traditional food culture, the guests unanimously agreed that innovation is the key. Yuki Souma believes that traditional festivals are an important way to inherit Local Cuisine. Through festivals, people can make and share food together, thus passing on the culture and memories behind the food from generation to generation.

However, with the development of society, traditional festivals are gradually disappearing. Therefore, we need to explore new ways to involve more people in the inheritance of Local Cuisine. For example, we can hold food events, workshops, etc., to let people experience the charm of Local Cuisine firsthand.

Marika Iwahara believes that when inheriting Local Cuisine, there is no need to stick to traditional practices. We can innovate and improve Local Cuisine according to local ingredients and people's tastes. Only in this way can Local Cuisine regain its vitality in the new era.

"Comfort Food: The Connection between Food and Memory"

At the end of the program, the guests invited listeners to share their "Comfort Food" and the memories and stories behind these foods.