Plant-centric We’re Smart Honors Japan’s Healthy Herbs and Bento
We’re Smart, a global culinary organization promoting healthy eating and sustainability, has announced its first foray into Japan, on September 8-15. Joining We’re Smart will be chefs Begoña Rodrigo, from Spain, and Keiko Kuwakino, of Japan. Both have been awarded a five radish rating by We’re Smart, underlining their valued contribution to We’re Smart’s “Think Fruit! Think Vegetables” philosophy. These culinary powerhouses will embark on a quest to discover the rich tapestry of Japanese herbs, and create innovative and healthy bento boxes, showcasing the best of Japanese cuisine.
See Kuwakino speak about We’re Smart here:
Kuwakino’s restaurant Sanaburi, located in Niigata, offers a unique culinary experience. She said: “The culinary team brings together the best organic products, including seasonal mountain vegetables and traditional preservation methods in an original way.”
If you want to dine vegan, vegetarian or macrobiotic, you must pre-order five days in advance. Kuwakino’s knowledge and passion for the wild plants of the surrounding forests is remarkable and respectable.
Top 10 Japanese Restaurants
The trip culminates in an exciting event during the Niigata food festival: the unveiling of the Top 10 Japanese restaurants that will be featured in the new We’re Smart Green Guide 2024. Two months later, on Nov. 12, the city of Valencia in Spain will host the prestigious live show where the global Top 100 and the We’re Smart Green Guide 2024 will be presented.
Radish Leaf Initiative
We’re Smart is committed to fostering a global community of like-minded individuals who share a passion for vegetables and fruits. The new Radish Leaf initiative invites small-scale farmers, restaurant chains, catering companies and any organization committed to sustainable, plant-based cuisine to join the network. From local producers to global food brands, We’re Smart welcomes them all to become part of the We’re Smart family.
On September 24, We’re Smart will present the annual Future Awards during Gastvrij Rotterdam. “These prestigious awards recognize companies that develop innovative, sustainable products or projects in the food industry,” a media statement said.
The event will also announce the winner of the Green Chef’s Hat, and honor Emile van der Staak as “Untouchable,” the chef whose restaurant has topped the We’re Smart Top 100 for two consecutive years.
The Green Guide
The We’re Smart Green Guide is continually expanding, a spokesperson said, showcasing the most innovative and delicious plant-centric restaurants worldwide. “Our inspectors have unearthed a treasure trove of culinary gems, run by top notch chefs. Discover the latest additions to the guide, including L’Auberge des Templiers (Boismorand, France), De Tuinkamer (Schuinesloot, The Netherlands), The Water House Project (London, UK), Fierro (Valencia, Spain) and Cum Laude (Leuven, Belgium).”
Whether it be a small grower, chain restaurant or large scale kitchen that uses fruit and vegetables in delicious and healthy ways, a catering company that focuses on plant-based cuisine, a local producer who devotes extra care to protect their natural environment or some other organization that has the We’re Smart® DNA, they are all welcome members of the We’re Smart family. As such, they will be included in the We’re Smart® Radish Leaves and awarded the radish leaf symbol for their efforts.