Japan Looks to Tap into Gastronomy Tourism Potential
Tokyo – The Japan Tourism Agency has announced plans to boost “gastronomy tourism” in fiscal year 2024, providing subsidies to develop tours and facilities that showcase Japan’s diverse regional food cultures. With inbound tourism rebounding after COVID-19 restrictions lifted, the agency aims to entice foreign visitors beyond major cities to Japan’s rural areas through culinary experiences.
Gastronomy tourism revolves around local cuisines, wines, and food production methods. It provides opportunities to sample authentic dishes and drinks, meet producers and chefs, and learn about food traditions. As interest in sustainable, authentic travel rises globally, gastronomy tourism allows destinations to highlight signature ingredients and artisanal crafts.
Japan boasts a rich culinary heritage spanning all of its 47 prefectures. From fresh sushi in Tokyo to slow-cooked Kobe beef, the country offers boundless regional specialities for travellers. Beyond sushi and ramen, gastro tourists can explore sake breweries, tea plantations, seafood markets, and farms producing wasabi, strawberries, and melons. Hands-on cooking classes and food factory tours add to the cultural immersion.
While cities like Tokyo and Osaka have long been popular with visitors, rural areas stand to benefit economically from gas.
