通常記事– category –

WAKA Ristorante, creative Italian cuisine that makes the most of the ingredients

Sumiyoshi Taisha, the headquarter of 2300 Sumiyoshi Shrines in Japan

Masatoyo Tada of “BON DABON,” a Parma ham craftsman who spins Italian culture

Warm white porcelain made in the image of the color of snow in the San’in region. Living National Treasure, Akihiro Maeda

Marui-Shouten, the creator of “fresh-cooked shirasu” that locks in the flavor of shirasu.

The first Nagoya souvenir. Aoyagi Uiro: “To be loved more,” a new challenge for the fifth eldest son.

Kose Cormorant Cormorant Master of the Imperial Household Agency’s ceremonial cormorant business, which has been handed down since the Muromachi period (1333-1573) – Yoichiro Adachi

Oita’s Sekiaji horse mackerel and Seki mackerel “Oita Prefecture Fishery Cooperative Association”, Saganoseki Branch

“COMAKI GLASS” – Glass making that “never relaxes” and “makes your heart sway

Suntory Yamazaki Distillery, the birthplace of Japanese whiskey

Kazumasa Fujisaki of “Tsuchi Koubou” pursues beauty for use

Mie Ikeno embodies the traditional French manufacturing method in Japan: “Domaine Mie Ikeno”