Hurtigruten Joins 'Made in Norway' Initiative to Promote Norwegian Craftsmanship and Sustainability

Travellers, including British tourists post-Brexit, will soon face a new hurdle when visiting Europe.

An American tourist was visiting an ice cave in one of Europe’s largest national parks last month when a frozen arch collapsed, killing him and injuring his girlfriend.

Good morning from Skift. It’s Wednesday, September 4, and here’s what you need to know about the business of travel today.

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the fungus, which has a fruity aroma and an ability to make “anything it touches better,” says Jeremy Umansky, 41, the owner of Larder deli in Cleveland. He uses koji for almost everything: to cure pastrami; to ferment Chinese-style black beans, which are ground and swirled into chocolate babka to embolden the chocolate; and to sprinkle over salads and fries in the form of what the restaurant calls Special K, a seasoning of dried ground koji. “It’s a harmonizer,” he says. Bartenders, too, are taking note. At Nancy’s Hustle in Houston, the bar manager, Zach Hornberger, 32, adds it to the nonalcoholic Silver Brining cocktail, a sweet-sour-salty mix of pickle brine, grapefruit and lime juices, koji and tonic. “It brings this umami background to beverages, and it plays well with citrus, taming the high acid notes and rounding the drink as a whole,” he says. At the restaurant Fête in Honolulu, the bar manager, Fabrice McCarthy, 41, infuses rum with shio koji (a slurry of koji, water and salt) and shakes it into a mai tai to add salinity — the effect, he says, is similar to how salted peanuts make you want to drink more beer. Ryan Chetiyawardana, 40, the owner of the bar Lyaness in London, experiments with koji in multiple forms — for one cocktail, he ferments parsnips with koji, which he says unlocks the sweetness and delivers “a huge tropical brightness.” While koji often plays a supporting role, at Paradiso in Barcelona, it wraps around the entire lip of the glass used for the Fleming, named for Alexander Fleming, the discoverer of penicillin, another influential mold. For this fungus-inspired cocktail, which includes grapefruit, tequila and miso, the manager of Paradiso’s research lab, Matteo Ciarpaglini, 30, one-upped a classic salt rim with a fluffy cloud of koji, its floral fragrance accompanying every taste. —

Holland America Line will open up grand voyages and pole-to-pole sailings to travelers hoping to book just a segment, making it easier to explore some of the coolest regions on Earth.

A residential cruise ship that was supposed to travel around the world has been stuck in Northern Ireland for the past three months.

A volcano in Iceland has erupted for the sixth time in three months, spewing red lava through a 4 kilometre fissure on the Reykjanes Peninsula.

Alva Vanderbilt's 39th birthday present from her husband was a 140,000-square-foot summer "cottage" on the shores of Newport, Rhode Island.

The thing about Hawaii cruises is that there’s no bad time of year to take one. Thanks to its year-round sunshine and warm weather, Hawaii will be there for you whenever you’re ready to set sail.

Norwegian Cruise Line has had to cancel nearly a month of itineraries aboard one of its ships. The Pride of America is going into drydock, resulting in the cancellation of four cruises between May 3 and May 25 of next year.

Norwegian Cruise Line will launch trips from Finland in 2026, inaugurating a brand-new homeport for the company. 

Exciting news, Carnival Cruise Line fans: A visit to a massively revamped private island is in your future.