Tazawa Tempura

Oka Naozaburo Shoten” has been in business for over 200 years, making soy sauce by traditional natural brewing.

When it comes to raising cows and squeezing milk, we are second to none. Aiming to be known as “Kishida Farm” when it comes to milk.

Mirin” made using a traditional method that has not changed since the Edo period: Mr. Takaaki Kato, Hakusen Sake Brewery

A very rare dyeing method ”Norio Komatsu and Hiroyuki Komatsu — Shirataka Tsumugi”

Making 10,000 Pieces of ”Wagashi” per day ”Saiundo”

The multifaceted charm of glass. ”Glass craft artist, Akira Shirahata”

Farmhouse Restaurant ”Bebenko”

The sacred land of Shingon esoteric Buddhism ”Mount Koya Shingon Sect Kongobuji Main Temple”