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

Tradition is a constant source of innovation: “Tobaya Vinegar Store” has been preserving vinegar for more than 300 years.

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