通常記事– category –

Local rice, local water, local farmers. Yoshida Sake Brewery, taking on the world with Eiheiji Terroir

Hakubaku Co., Ltd.” – Our Passion for “Barley” Polished White

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

25 years of making only “spoons”. Atsushi Sakai, woodworker

Brewing sake with locally produced rice. Yamazaki Limited Partnership, the brewer of “Sonno”.

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