As Japan’s tourism industry begins to recover from the border closures that were initiated in response to COVID-19, rice may have a greater role to play than ever before, featuring not only on menus but also travel itineraries.
Farm stays, sightseeing visits to picturesque rice paddies, rice-planting and harvesting excursions, and food tours in which participants make onigiri (rice balls) or pound mochi (rice cakes) were all experiencing growth before the pandemic. Now rural travel stakeholders are hoping this trend will accelerate as tourism resumes.
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see this support page.
We humbly apologize for the inconvenience.
In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.
SUBSCRIBE NOW
