Seasoning– tax –
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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 Fukui
Tradition is a constant source of innovation: “Tobaya Vinegar Store” has been preserving vinegar for more than 300 years.
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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 Hokkaido
Hakodate Makombu, the highest quality kelp, was called “Tenka Kelp” by the Edo Shogunate/Hakodate City, Hokkaido
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FOOD Nagano
Okubo Brewery, a soy sauce brewery that enjoys great support from famous soba noodle restaurants and popular ryotei (Japanese-style restaurants) / Matsumoto City, Nagano Prefecture
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FOOD Nagasaki
Mild salt produced in the hot spring area with the highest calorific value in Japan, slowly condensing the blessings of nature / Unzen City, Nagasaki Prefecture
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FOOD Niigata
Sasagawa Nagare no Salt” (salt from the Sasagawa Stream), made by boiling down the beautiful ocean water in a scenic spot using traditional methods / Murakami City, Niigata Prefecture
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FOOD Akita
Yamamo Miso Soy Sauce Brewery / Yuzawa City, Akita Prefecture, Japan
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FOOD Nagano
Masayuki Vine Shige Shoten” carefully and creatively presents Japanese food culture / Karuizawa Town, Nagano Prefecture
