The latest edition of Asia’s leading epicurean lifestyle and travel magazine takes readers on a captivating four-season tour of Japan’s premier ski and leisure resort.

HONG KONG, CHINA-  MediaOutReach  - 1 November 2019 - Tasting Kitchen (TK), Asia's leading epicureanlifestyle and travel magazine with distribution across Mainland China, Hong Kong, andMacau, has partnered with the Niseko Promotion Board to create North to Niseko, a specialthemed issue that was distributed at the G20 Tourism Ministers' Meeting. Theannual global conference of tourism ministers and tourism-related organizationsfrom the G20 countries was held on 25-26 October in Kutchan-cho, Hokkaido, at the Park Hyatt Niseko Hanazono.

North to Niseko bursts with the vibrant images and insightful writingthat award-winning TK is noted for. The issue highlights every aspect of theregion's appeal, from its thriving arts and crafts scene to its burgeoningarray of luxury accommodations, from picturesque farms and fishing villages toexceptional food and drink establishments. "Travelers toNiseko," says TK Publisher Mark Hammons, "are most often drawn by the region's famouswinter activities, but, as we so delightfully discovered this past August, itsoutdoor lifestyle and dining destinations hold an equal allure."

TK Director of Photography David Hartung, Senior Writer Mamie Chen,and contributor Andrea Lo traveled to Niseko to explore the region's distinctiveflavors and the work of some of its most innovative chefs, including ShinichiMaeda of modern Japanese restaurant An Dining. "Maeda's summer menu," writesChen, "is a bountiful homage to the produce and seafood that Hokkaido is famousfor."

Yuichi Kamimura of Niseko'sMichelin-starred Kamimura is another featured chef, whose year-round seasonalmenus make the most of the area's plenty. "In the winter," he says, "Niseko isso busy, and I love the energy and atmosphere. In the summer, I enjoy findingand cooking fresh Hokkaido ingredients -- how good is that?"

Of North to Niseko, Hammonsremarks, "Food and travel are driving passions for TK's readers, andthey are eager for both kinds of adventures. In this issue, we wanted toprovide an exciting vicarious experience, and I'd tell ouraudience that the best approach is simply to read on, get inspired, and plan aNiseko journey of their own."

For high-resimages, please follow this link: https://www.dropbox.com/sh/02gv0ruwa4cfo11/AACSA-XUr6Qbd1QZ9pEF1ceAa?dl=0

ABOUT TASTING KITCHEN (TK)

Tasting Kitchen (TK) is Asia's foremost epicurean lifestyle and travel magazine.Published every two months in English and Chinese, TK is a celebrationof the world's finest restaurants, greatest chefs, and most delicious food. Ourmission is simple: to share our enthusiasm for all the great culinary experiencesthe world has to offer.

TK, which is distributed in Hong Kong, Macau, Shanghai,Beijing, Guangzhou, Shenzhen, and Chengdu, reaches an affluent audience of300,000 readers.

It can be found in nearly all of the region's besthotels, at more than 800 fine restaurants, in more than a hundredprivate clubs, on ferries, and in airplane lounges, boutique coffee shops,bookstores, wine shops, and gourmet food emporiums.

TK haswon a total of nine SOPA (Society of Publishers in Asia) awards for editorialexcellence over the past six years, more than any other lifestyle publication.

With a total circulation of 30,000 inMainland China, 20,000 in Hong Kong and 10,000 in Macau, TK continues to expand its reach across Greater China by building acomprehensive epicurean lifestyle brand through inspiring content and events.

TK alsomaintains a dynamic social media presence, with over 48,000 Facebook fans:

http:www.facebook.com/tastingkitchen

https://www.instagram.com/tastingkitchen/

TK's online archives:tasting-kitchen.com

NisekoPromotion Board: nisekotourism.com