🍚Food

Making juices using fruits and vegetables from Shinshu

Organically grown Kishu Nanko plums and traditional sour pickled plums

Wine vinegar made from grapes grown in Yamanashi Prefecture and aged for 5 years.

The potential of rice bran expands from Tsuno Foods' rice oil.

Eiheiji Temple's morning porridge and sesame tofu, which originated from the breakfast of ascetic monks.

Kanazawa's traditional fermented food "Kabura Sushi" and the wisdom of koji

Kaga miso and koji amazake, pounded rice cakes and rice crackers

A long-established Kanazawa store aiming for beauty through fermented foods using koji.

"Fugu no ko," a traditional delicacy from Mikawa made from the ovaries of pufferfish, and heshiko (fermented mackerel).

Akita's traditional "shottsuru," one of the three major fish sauces, along with processed products and salt candy.