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Department of Global Japanese Studies Symposium“Terroir Cheese as a Commons Supporting Sustainable Tourism and Regional Development in Japan and France”
Teikyo University
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Is international tourism to Japan sustainable?
Hiroshima University
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Multicultural Study Program in Daigo Town
Social Impact Promotion Office
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Multicultural Co-learning in Taiwan :Solutions to Overtourism in Jiufen Region
Social Impact Promotion Office
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Shinshu's Fermented Foods 08 : The Makings of Vinegar
Shinshu University
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Shinshu's Fermented Foods 07 : The Makings of Cheese
Shinshu University
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Shinshu's Fermented Foods 06 : The Makings of Wine
Shinshu University
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Shinshu's Fermented Foods 05 : The Makings of Natto
Shinshu University
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Shinshu's Fermented Foods 04 : The Makings of Sake
Shinshu University
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Shinshu's Fermented Foods 03 : The Makings of Soy Source
Shinshu University
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Shinshu's Fermented Foods 02 : The Makings of Japanese Pickles
Shinshu University
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Shinshu's Fermented Foods 01 : The Makings of Miso
Shinshu University
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Hanford Nuclear Legacy Series（ハンフォード復興創生学）
Higashi Nippon International University
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Knowledge-based Tourism of Sakeology: (Exploring Niigata Sake 2022)
Niigata University
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Enhance your knowledge -Hiroshima University 100 special lectures-
Hiroshima University
