Discovering Japan [Nihon] through authentic craftsmanship [Honmono]Discovering Japan [Nihon] through authentic craftsmanship [Honmono]ABOUT “NIHONMONO”
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Birthplace of naturally fermented and saccharified black vinegar (“kurozu”)- Kakuida
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Barley based miso with a higher concentration of koji – Maruhide Shoyu
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Onomiti Zosu – over 400 years of tradition in the vinegar capital of Japan
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Soy sauce (shoyu) fermented naturally for 2 years in wooden barrels
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Shimokita Chaen Oyama – run by highest ranking tea connoisseur siblings
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Kanawa Oyster – raising “virgin oysters” which have never reproduced
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Hidetoshi Nakata travels around Fukushima ＜#11＞ Arriving in Fukushima – “Art”
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Hidetoshi Nakata travels around Fukushima ＜#10＞ Arriving in Fukushima – “livestock industry”
MOST VIEWED
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Surprisingly large strawberries “Bijin-hime, Okuda Farm”
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Universal beauty to make life rich ”Matsumoto Mingei Kagu”
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Pioneer of Kumiko Craft ”Sakae Tategu Kogei Eiichi Yokota”
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Highest grade of katsuobushi in Makurazaki ”Honkarebushi”
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”Shottsuru”, One of the 3 Great Fish Sauces of Japan, Moroi Jouzoujo Co., Ltd.
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”Swordsmith, Yoshindo Yoshihara” Carrying on the Japanese ”Katana”