Seasoning– tax –
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FOOD Gunma日本全国の小さな醤油蔵と消費者をつなぐ「醤油職人」の伝道師、高橋万太郎さん。
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FOOD Tottori
関金わさび本来の香りをお楽しみください。わさび油と栽培で農家を応援する「西川商店」
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FOOD Gunma
「岡直三郎商店」は創業200年以上、昔ながらの天然醸造で醤油を造り続けている老舗の醤油屋です。
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FOOD Gifu
Mirin” made using a traditional method that has not changed since the Edo period: Mr. Takaaki Kato, Hakusen Sake Brewery
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FOOD Aichi
The taste of an Aichi-born ryotei (Japanese-style restaurant). Shichifuku Brewery, which popularized white dashi to home cooking.
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FOOD Aichi
The Challenge of Kakutani Bunjiro Shoten, a Long-established Mikawa Mirin Producer
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FOOD Fukui
Kunishima Seihei Shoten, a long-established malt shop that continues to preserve Fukui Prefecture’s food culture
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FOOD Aichi
MARUYA Hatcho Miso continues to take on challenges with its traditional production methods.
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FOOD Kagoshima
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
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FOOD Saga
Maruhide shoyu, a long-established soy sauce brewery that insists on natural brewing with a two-year aging process
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FOOD Niigata
Niigata’s soy sauce ”Yamazaki Jyozou”
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FOOD Akita
”Shottsuru”, One of the 3 Great Fish Sauces of Japan, Moroi Jouzoujo Co., Ltd.
