Stories of passion, pursuit, people and place.
LORE is a living collection of conversations, journeys and observations from the people who make, preserve and carry culinary culture forward. We document the traditions, families, places, artisans and folk wisdom behind extraordinary food, exploring the craftsmanship, philosophies and stories that give it meaning. From ancient fermentation practices to the hands keeping them alive today, LORE exists to remember what time might otherwise forget; not only how something tastes, but why it exists, who carried it this far, and what it means to pass it on.
Conversations with the people who carry traditions forward.
In a family business, becoming a successor is not a right promised to you simply because you were born into the family. That right is cultivated through patience, humility, and the determination to inherit something greater than yourself and carry it forward into the future.
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From Japan's celebrated whiskies to India's emerging craft gins, every remarkable craft begins long before the distillery; with water, climate, landscape, and the people who choose to honour them.
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Yamakawa Jozo was founded in 1943. In an age where speed and mass production are often seen as measures of success, Kanako Yamakawa speaks about choosing the slower path of kioke brewing; and the responsibility of carrying its rare craft and culture into the future.
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Why True Luxury Begins Where Excess Ends
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When a brewery has lived for more than two centuries, success is no longer measured in years or profits, but in whether each generation leaves the craft stronger than they found it.
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When I think about Japan and food, I don't think of variety. I think of obsession. The kind of obsession where a chef spends forty years perfecting one bowl of ramen. Where a sushi master trains for a decade before being allowed to make rice. Japan's genius isn't in doing everything - it's in doing one thing so well that the world travels to taste it.
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In the region stretching from Yamaguchi Prefecture through Kyushu, mellow, naturally sweet soy sauce has become deeply rooted in the local food culture and continues to be loved to this day. Behind this tradition lies a warm spirit of hospitality and a deep appreciation for food.
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Perhaps what is truly precious is not being special at all, but living in harmony with nature, with others, and with the culture that has carried a craft this far.
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In every era, there has been pressure to modernize. Yet some decisions are measured not by efficiency, but by the courage to preserve what has proven its value over time.
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Centuries before food science explained enzymes, fermentation and umami, Japanese artisans were already mastering them through careful observation. What happens when modern science meets timeless craftsmanship?
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Some businesses are inherited, while others are entrusted to us. The fifth-generation head of Yamaroku Shoyu speaks about why preserving the wooden barrels, the microorganisms, and the living spirit of the brewery has become a mission greater than simply making soy sauce.
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To make someone feel at home is perhaps one of the most beautiful forms of hospitality. It is not about perfection, but about noticing, remembering and making another person feel genuinely cared for.
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The greatest pairing is not simply the combination of food and drink, but the meeting between a dish and the one person sitting at the table before it. In this reflection, a chef explores the Japanese philosophy of adapting to each individual, trusting intuition, and creating harmony between the guest, the ingredient and the maker.
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Every cuisine is a reflection of its culture, revealing its geography, lifestyle, and social values. While India represents harmony in diversity through its adaptive nature and cultural crossroads, Japan reflects an island nation's immense focus on precision, quality produce, and tradition. The foundation of both cooking styles originates from their unique landscapes and hardworking belief systems.
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Fermentation is not simply a technique for making food. It is a practice of living alongside nature, respecting time, and carrying culture forward. As an educator of fermentation, I consider how we can nurture curiosity, deepen learning, and share experiences so that future generations can value and carry this living cultural heritage forward.
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Fermentation asks us to surrender control to microorganisms, time and nature. A Japanese fermentation educator explores what koji, miso and other living foods can teach us about patience, observation and the limits of human intervention.
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From 8–15 August, join us as we celebrate Japan Month India through stories, craftsmanship and exceptional flavours.
Read conversations with Japanese artisans and Indian professionals, discover the people behind the craft, and enjoy exclusive Japan Month offers on our curated collection.
Explore. Read. Shop.
