通常記事– category –

Akimasa Sugikubo, baker at 365 Days, a boulangerie where you can feel the ingredients

Soul food of Tokushima made by a specialty fish paste store that has been in business for 60 years Tani Chikuwa Shoten Mr. Yasushi Tani

Culture from the Edo Period. Makiko Suzuki, potter of “Kasama-yaki” pottery in Kasama, Japan.

Setoda lemons, which account for 30% of domestically produced lemons, can be eaten all the way down to the peel.

The key to protecting the Tokyo metropolitan area from flooding. The world’s largest underground drainage channel, the Metropolitan Area Outer Discharge Channel.

The Kochi Prefectural Makino Botanical Garden, where you can experience the plants loved by Tomitaro Makino, the father of botany in Japan.

The kiln opened by a living national treasure. Saga’s pottery “Karatsu-yaki” Ryutagama

Mr. Shingo Akitake of “Sawa Kajuen”, the finest mandarin orange juice, just like drinking mandarin oranges

A specialist in handmade pots and pans, “HIMENOSAKU,” with the motto “pots and pans that will last a lifetime. Toshikazu Himeno, the third generation

High-grade bean sprouts made with time and care, different from others “Fukaya-no-moyashiya” Iizuka Shoten

The best black vinegar that is both healthy and tasty, created through a long history of tradition – “Kakuida Fukuyama Black Vinegar” in the hometown of black vinegar

Maruhide shoyu, a long-established soy sauce brewery that insists on natural brewing with a two-year aging process