At Sanaburi, a Michelin-starred restaurant located within the luxury retreat Satoyama Jujo in rural Niigata prefecture, the chef is preparing dinner for 20 guests but is facing a shortage of udo (Japanese spikenard), a slightly bitter spring wild vegetable traditionally gathered for the menu. This shortage underscores the evolving challenges in sourcing local ingredients where Japan's forests and farmland intersect, reflecting broader changes impacting traditional ways of life in the region.

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