The latest issue of the quarterly magazine "co-Trip Magazine," "co-Trip Magazine Vol. 39 Winter 2024," has been on sale since December 12.
This issue features fermentation towns where you can also encounter winter scenery, and Japanese wine makes an appearance as well.
Here are the details.
About the Theme: "Fermented Foods"
"co-Trip Magazine" is a quarterly publication based on the concept of ＜A magazine that sparks travel to discover the best of towns＞.
The theme for this issue is "Strolling Through Fermentation Towns Where You Can Also Encounter Winter Scenery."
Fermented foods include soy sauce and miso born from koji nurtured by a long history and local climate.
Through journeys exploring fermented foods nationwide, co-Trip offers inspiration to learn about the unique cuisine and history of various regions.
Japanese Wine Included!
In the latest issue's featured section, Yoichi and Niki make an appearance.
As "wine tourism"—enjoying wine in its production regions—gains momentum, this globally recognized area introduces journeys of food and wine that can only be experienced here.
In addition, the issue showcases the appeal of Japan's proud fermented foods, from globally acclaimed sake, tea, cheese, and bread to Japanese sweets and chocolate.
Be sure to check it out.
Reference
Product Name: "co-Trip Magazine Vol. 39 Winter 2024"
Special Feature Theme: "Strolling Through Fermentation Towns Where You Can Also Encounter Winter Scenery"
Format & Page Count: A4 modified size (H297 x W235), 128 main pages
Release Date: December 12, 2023
Sold at major bookstores nationwide and the co-Trip Online Store
(https://shop.co-trip.jp/products/isbn9784398297167)*
(* Pre-orders started on December 4, 2023, with online store exclusive perks)
List Price: 880 yen (800 yen base + 10% tax)
Publisher: Shobunsha Publications, Inc.