Food and Drink Festival 2018: Hibu: The most delicious Japanese snacks
HIBI, Japan – Hibiscus tea, fried fish, rice balls and a chocolate-chip cookie.
In the Japanese capital Tokyo, the Japanese food and drink festival Hibu is just like a real life version of its Japanese counterpart, which has been in its current form for a decade.
And that’s the main difference, says Yoshiko Takada, the head of the Japanese marketing department of the world’s second largest coffee roaster HOK, the company behind Hibu.
We have a very long-established culture that really does respect the Japanese way of eating.
The way we eat is based on the way we think and what we like, she said.
It’s not a food festival to get in and out of.
Instead, it’s about getting in and getting out of, says Takada.
This is about making it more interesting for us to go and eat, she says.
I think Hibu really has become a festival for Japanese people, she added.
As Japanese people go, we really enjoy eating food.
We think it’s very special and very important to Japanese people.
Food and drink festivals can be seen as a means of connecting with Japan.
There’s a lot of passion behind it, Takada said.
I think that’s why it’s really enjoyed.
But Hibu’s popularity can also be traced back to its origins.
Its roots date back to the 1930s, when the city of Himeji was being built in a nearby city, Takaya said.
At the time, the city was under a dictatorship.
Himeji is now home to the world-famous Japanese restaurant HOK and is home to more than 1,400 restaurants and a variety of eateries, including Takada’s own, Takashi-ryu.
Takaya was raised by his grandparents in Himejima and is currently the director of HOK’s Himebashi branch in Tokyo.
He says it’s a big part of the city’s appeal.
They’re really popular in Tokyo, but we don’t see them in Tokyo as much as we see HOKs, he said.
They have the kind of people who are very loyal and really like food.
They’re very kind to each other, he added.
Takada also said the festival’s origins are Japanese.
When I was young, we didn’t eat, but then we started to do Japanese cooking, he explained.
At first, we’d just put a lot in the food.
But then it became more and more Japanese, he continued.
Nowadays, we can eat food in Japan, Takayama added.
But Takaya and his colleagues also want to make Hibu a more mainstream festival.
People are coming to Hibu to go to the cinema and they want to see food and entertainment in the way that Hibu used to be, he argued.
That is our goal, Takashima said.
We want to show the people of Hibu that they can come and enjoy food in the same way as the other people.
It’s a very different way of living, Takaki said.
The festival is still popular in Japan and it’s still very popular even today.
The first year of HIBISE was in 2018, and Hibu has been a mainstay of Japanese society for years, Takamura said.
Since then, the number of participants has increased every year, she explained.
People who attend are from all over Japan, from all different walks of life.
They have a diverse range of tastes.
They like to eat food that is Japanese, Takamoto added.
Takayama said HIBIsE is about people going together, not to separate.
The food and drinks are great, Takami said.
We are trying to get people to enjoy HIBISS.
Even if you’re in the U.S., if you can go to HIBISA, it is a great experience, she concluded.
For more on Hibu, read our report.