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

Oita’s Sekiaji horse mackerel and Seki mackerel “Oita Prefecture Fishery Cooperative Association, Saganoseki Branch

COMAKI GLASS” – Glass making that “never relaxes” and “makes your heart sway

Suntory Yamazaki Distillery, the origin of Japanese whiskey

Kazumasa Fujisaki of “Tsuchi Koubou” pursues beauty for use

Mie Ikeno embodies the traditional French manufacturing method in Japan: “Domaine Mie Ikeno

When it comes to raising cows and squeezing milk, we are second to none. Aiming to be known as “Kishida Farm” when it comes to milk.

Morimoto Cutlery Works, a traditional “single-edged Sakai cutlery” created in Japan