OKURIMONO Luxurious gift made possible by canning technology Canned Alaskan King Crab Leg Meat by MARUHA NICHIRO November 2014
OKURIMONO Traditional Yamanashi cuisine that enhances the natural flavor SHINGEN FOODS Tender Steamed Japanese Abalone November 2014
OKURIMONO Made the traditional way—with nothing added Kanezaki Sasa-kamaboko Tairyobata November 2014
OKURIMONO Traditional Kagoshima cuisine with universal appeal Tsukiagean Satsuma-age assortment November 2014
OKURIMONO The “Steak” of the Mountains — Chock Full of Succulent Flavor OSK Donko shiitake mushrooms from Oita November 2014
THE ROOTS OF SHUN Senbei crackers made with fresh shrimps harvested in the Seto Inland Sea at Kanonji in Kagawa prefecture November 2014
SHUN CURATORS A Swiss Take on the Attractions of Japan ?Trips you can take to enjoy Japan’s seasonal delicacies? - Stefan Schauwecker, Chief Editor for the Japan Guide website October 2014
SHUN CURATORS Even the izakayas under the railway bridges are an important part of Japanese food culture - Damien Dome Director, Japan branch of the Belgian Tourist Office for Brussels and Wallonia October 2014
OKURIMONO All-new wafer treat from the confectionery masters of Tokyo Tokyo Carameliser, new from Ueno Fugetsudo October 2014
RECIPE Prime season renkon chips with carrot dip alarm Preparation Time: About 20 minute October 2014