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CRAFT
Iwate
Pottery that brings warmth to everyday life: ceramic artist Yuichi Yukinoura / Morioka City, Iwate Prefecture, Japan
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FOOD
Nara
Mr. Katsuyama Yamashita, who preserves the traditional hand-pulled method in Nara, a famous production area of somen noodles/ Sakurai City, Nara Prefecture
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STAY
Shimane
Minamikan, a Ryokan that stays at the lake/Matsue City, Shimane Prefecture
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CRAFT
Toyama
Seto-yaki that is different from Seto-yaki “Echigo Seto-yaki” Shoraku Kiln / Tateyama Town, Toyama Prefecture
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FOOD
Oita
Tsuru Kame Foods: Connecting Oita’s seaweed and Japan’s seaweed culture to the future / Oita City, Oita Prefecture
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CRAFT
Gunma
The world of lacquerware made from finger joints and lacquer. The challenge of finger joint craftsman Ryoichi Yoshizawa / Numata City, Gunma Prefecture
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CRAFT
Ishikawa
Looking back on the origins of Wajima lacquerware and connecting it to the future. Lacquer craftsman Akito Akagi / Wajima City, Ishikawa Prefecture
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FOOD
Fukuoka
Caring for chickens and producing high-quality eggs with great care and attention: Itagaki Farm, Itoshima City, Fukuoka Prefecture
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SAKE &
Tottori
A wide range of products utilizing fermentation technology. Sake brewing that opens up the future of Chiyomusubi Shuzo / Sakaiminato City, Tottori Prefecture
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FOOD
Ishikawa
Carrying on the tradition of soy candy: the challenge of Umeya Tsune-Goro and Hou-Gakuen High School / Nanao City, Ishikawa Prefecture
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FOOD
Ishikawa
Operating fixed-net fishing in the rich seas and enhancing the value of fish through on-board processing, “Hinode Ooshi” / Noto Town, Ishikawa Prefecture
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SAKE &
Kyoto
Matsumoto Hizuhiko of Hibi Brewing Co., Ltd. takes on a new challenge: making nihon-shu using a method that goes beyond the traditional koji-moto method, and opens up a new future for nihon-shu. Kyoto City, Kyoto Prefecture
