Author: Mika Sugiura

INTERVIEW | How Ajinomoto Thailand and MUFG Are Pioneering Well-Being Through Food and Finance

Exploring the Science Behind Tomyum Kung, Thailand’s UNESCO-Recognized Culinary Treasure

A Better Approach to Nutrition: Enjoying Food Without Guilt

Cutting Methane in Cow Burps: Cashews Offer an Innovative Solution

INTERVIEW | How to Boost Happiness Through the Joy of Cooking and Sharing Meals

One Year After the Noto Earthquake: Ishikawa's Road to Recovery

Clean Air, Starry Sky National Celebration in Asahi Town

Reflections on the Paris Paralympics: A Deaf Participant's Experience

Supporting Young Researchers: Hokkaido's Tsukushi Scholarship Reaches 400 Recipients