Aquaculture-industry– tax –
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NEWFOOD Kochi“Sea Vegetable LLC,” based in Kochi City, Kochi Prefecture, aims to preserve seaweed culinary traditions and the richness of the ocean through the world’s first land-based cultivation of aonori using underground seawater.
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FOOD Kochi
Vanishing Seagrass Beds and a Future of Regeneration: The Ocean’s Revival as Envisioned by the “Kochi University Comprehensive Research Center Marine Biology Research Facility” / Tosa City, Kochi Prefecture
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FOOD Ehime
Kawachi Bangan from “Yoshimoto Farm”—rich and full-bodied flavor cultivated in fertile soil / Ainan Town, Ehime Prefecture
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FOOD Iwate
Sanriku Jade Abalone” is thick, tender, and tasty right down to the liver, produced by land-based aquaculture. Motoshoei Kitanihon Sanriku Fisheries / Ofunato City, Iwate Prefecture
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FOOD Iwate
We want to deliver fresh “swimming scallops” that tell the story of Sanriku’s potential. /Kamaishi City, Iwate Prefecture
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FOOD Fukuoka
Bringing seaweed to your table from the hands of seaweed fishermen. Tetsuya Koga, Ariake Suisan / Okawa City, Fukuoka Prefecture
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FOOD Hokkaido
The deep snow of Kutchan, Hokkaido, creates a special sweetness—Honma Matsuzo Shoten’s potatoes “540” / Kutchan Town, Hokkaido
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FOOD Kagoshima
Yokoyama-san’s “Eel” “Taido Shoten”, which is more delicious than natural eel.
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FOOD Miyagi
Farming seed oysters “Oyster Farming Suenaga Kaisan”
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