Discovering Japan [Nihon] through authentic craftsmanship [Honmono]Discovering Japan [Nihon] through authentic craftsmanship [Honmono]ABOUT “NIHONMONO”
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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”
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Hidetoshi Nakata travels around Fukushima ＜#09＞ Arriving in Fukushima – “Traditional Kogei”
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Hidetoshi Nakata travels around Fukushima ＜#08＞ Arriving in Fukushima – “Tourism”
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Hidetoshi Nakata travels around Fukushima ＜#07＞ Arriving in Fukushima – “A new local specialty”
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Hidetoshi Nakata travels around Fukushima ＜#06＞ Arriving in Fukushima – “Reconstruction and Art”
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Hidetoshi Nakata travels around Fukushima ＜#05＞ Arriving in Fukushima “Rice”
MOST VIEWED
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Running horses on ”Obori Somayaki”, ”Ceramic Artist Teishin Hangai”
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Raising chicken that surpasses Japan’s Three Greatest Chicken. ”Aizu Free Range Chicken Mishimaya, Kazuhiro Kodaira”
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Pioneer of Kumiko Craft ”Sakae Tategu Kogei Eiichi Yokota”
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”Swordsmith, Yoshindo Yoshihara” Carrying on the Japanese ”Katana”
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Highest quality pork that can be eaten with peace of mind ”Hirata Farm”
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”Edo Kiriko, Yukio and Tatsuya Nemoto” Tradition moving forward