A renewed focus on a long-term project helping develop Sake Tourism throughout Japan.
Read moreSake Tourism & Local Tourism →
Invited to speak on the development of sake-infused tourism development and strategy together with Shuso Imada, director of the Japan Sake & Shochu Information Center, hosted at Izumibashi Sake Brewery, home to that lovely dragonfly-branded sake from Ebina in Kanagawa Prefecture.
To my surprise, a photo of me doing a sample brewery tour with Ito-san (of Izumibashi) made the cover of Shuhan News - Japanese Journal of Sake, Wine & Spirits. A photo which could easily be mistaken for frantically trying to proclaim my innocence in front of mob of angry reporters. (Note, they were all lovely and attentive representatives from sake producers throughout the country, as well as individuals working as interpreters and guides in local tourism).
Back to Basics - "Ichiju Issai"
As the dining table grows increasingly complex, many are looking for simpler solutions to flavor, health, and sustainability in diet and food systems. Honored to listed alongside some truly incredible folks in the latest issue of "Ryori Tsushin" (The Cuisine Press), sharing a glimpse into the thoughts and composition of the Potts.K dinner table, based around the traditional meal composition of "ichiju issai"
An evening with a sake brewer and friends in Tokyo →
Write up of the first 'Meet the Brewer' evening hosted at the newly-opened JSS (Japan Sake & Shochu Makers Association) Sake Salon, showcasing Kidoizumi.
Comfort Food →
Looking back on my U.S. era comfort food - from the kurabito perspective.
Read moreSpreading the Joy of Koji and Fermented Foods
"There is an important message in Japanese cuisine about the way in which we interact with food."
Train Travel & Local Sake →
Appearing on 'Nomitetsu Honsen' at Kidoizumi Shuzo. Exploring local sake & train travel across Japan.
Tabi in the Kura →
Tabi slippers right at home in the sakagura.
Cosa sai sul sake e sull'arte del gusto giapponese?
Examining the cultural side of sake. Collaboration with GIOIA! and Identità Golose.
Guida al sake: cos'è e come si gusta
A Milano è arrivata un'ondata di sake. La bevanda alcolica giapponese e la cultura a cui è legata stanno ricevendo moltissima, meritata, attenzione. Il suo abbinamento col cibo, poi, è la nuova frontiera, tutta da esplorare. Ma non chiamatelo "vino": l'esperto Justin Potts ci svela perché
Asahi Children's Newspaper - Miso Making at Home & Miso Recipes for Kids
Miyuki teaches how to make miso at home and offers up a few simple (and delicious!) miso recipes that kids can get excited about. From the children's edition of the Asahi Newspaper.
Read moreExpat champions tastes, roots of rural Japan
“It’s about who you share it with, the time you spend with people around that food — something you can’t buy in Tokyo at any price.”
Tasting the World of Nigori & Sparkling Sake
Tasting our way through a new world of sparkling and nigori sake.
Local Branding in Rural Japan
“We have people with global experience who are very passionate about looking at the future of Japan socially and economically. They are looking for avenues to use their experience. It’s a huge, untapped resource.”
Hello HAKKO Life!! →
A short series in collaboration with COLOCAL Web Magazine examining Japan's regional fermentation culture.
Read moreNot so “hidden” Tokyo
"We showcase real people who are passionate about things that are both real and accessible, which I think makes for a more interesting and personal story."