Genuine question: what is Japan doing differently, agriculturally, that makes their food SO much tastier (and often, for so much less $$)?
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Replying to @alexhillman
My understanding is “Breeding (and buying) for taste not shelf stability or size.”
3 replies 2 retweets 19 likes -
Replying to @patio11 @alexhillman
The first time Ruriko went food shopping in America she wanted to complain to the manager of a supermarket on the grounds that there was no way the buyer of their produce had ever tasted a strawberry.
2 replies 0 retweets 12 likes -
Replying to @patio11
Follow on question is more technical, as in, are there leading agricultural science programs? Cuz “priority” makes sense, but then...I wanna know HOW they make that strawberry perfect, technically speaking. (I don’t expect an answer, natch, though I would watch that Netflix doc)
7 replies 0 retweets 0 likes
Yes, Japan has quite a bit of agricultural science. I don’t have a great recommendation for an entry point on ag tech or policy though.
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