THE POWER OF SHUN Roasted Sweet Potatoes, A Winter Snack That Has Been Around for 300 Years BACKNUMBER
THE POWER OF SHUN Bringing New Rice to the Tables: A Rice Mill That Conveys the Thoughts of Producers November 2024
THE ROOTS OF SHUN Tracing the Roots of Downtown Tokyo’s Soul Food—Tsukishima Monja Tokyo Metropolis August 2024
THE POWER OF SHUN Tracing the History of the Fermented Beverage, Amazake — From an Offering to the Gods to a Favorite of the Common People BACKNUMBER
OKURIMONO Tsukudani, the Japanese Taste of Hand-Prepared Food Since the 17th Century xxxexcludexxxTsukudanixxxexcludexxxdokoro Tsukushin's Tsukudani Petit Gift Mini Takekago BACKNUMBER
THE ROOTS OF SHUN Chankonabe—Dishes Full of Wisdom Created by the Sumo Culture Sumida-ku, Tokyo BACKNUMBER
THE ROOTS OF SHUN Iwakura Experience aims for a new form of farming in Iwakura Ome, Tokyo December 2023
THE POWER OF SHUN Tracing the Origins and Spread of Sekihan, a Classic Celebratory Dish November 2023
THE POWER OF SHUN Sake Tied to Local Food. How to Enjoy Hiyaoroshi, a Sake that Heralds Autumn October 2023
THE POWER OF SHUN Traditional Food “eel” for “Doyo no Ushi no Hi” for Surviving A Hot Summer BACKNUMBER
THE POWER OF SHUN A History Spanning Over a Century. Taiyaki, a Snack for Ordinary Folks, Loved by Everyone of All Ages and Genders March 2023
THE POWER OF SHUN For Winter When the Cold Intensifies Warm Up with Shiruko and Zenzai at Tokyo’s Oldest Traditional Dessert Parlor January 2023
OKURIMONO Tokyo-born Mugicha, Created with Traditional Ingredients and Sand-oven Roasting Kawahara Tokyo Mugicha August 2021
THE ROOTS OF SHUN Tokyo Mugicha—the Fragrant Tea Created by Skilled Roasting Techniques Nerima, Tokyo July 2021
OKURIMONO A Versatile Island-Born Oil Packed with the Flavors of Green Chilies Miyagawa Farm, Peperon Oil March 2021
AREA PR Island Feasts that are Full of the Remote Islands’ Bounty and History Tokyo Islands January 2021
AREA PR Authentic Shochu of Tokyo’s Islands is Imbued with Their Landscape and People Tokyo Islands December 2020
OKURIMONO Carving out the Future of Game Meat: Terrine by Meat Processing Group ELEZO Terrine d’ELEZO March 2018
THE POWER OF SHUN “Dashi” Culture Complements Seasonal Kombu's World of Condensed Tastiness September 2017
THE ROOTS OF SHUN Visiting the Scene Where Sake Is Produced: A Day Trip To A Tokyo Sake Brewery Fussa, Tokyo September 2017
OKURIMONO A Cherished Folk Tale Steeped in Japanese Tradition Amezaiku from Asakusa Amezaiku Ameshin December 2016
THE POWER OF SHUN The “World’s Best Market,” created by the hands of food professionals September 2016
OKURIMONO Flavors that the Whole Family will Love Curry Paste from New Home Cooking Fujiwara July 2016
THE POWER OF SHUN Recovering the Body’s Natural Rhythm with Seasonal Vegetables ―Ayako Yajima, Fruit and Vegetable Shop, Suika April 2016
OKURIMONO Collection of Seasonings Made-in-Tokyo Tokyo Sashisuseso Dispatching Tokyo’s Traditional Taste Tokyo Sashisuseso from Food Relation February 2016
THE ROOTS OF SHUN A new kind of seasoning that allows you to enjoy a smoky aroma SOHOLM Smoked Oil by SOHOLM November 2015
THE POWER OF SHUN One of Japan’s most esteemed rice retailers proposes a new rice culture August 2015
OKURIMONO Introducing Dessert VinegarR changing our ideas about vinegar forever Benzaiten dessert vinegar from the Expre･ss Tokyo OSUYA GINZA store January 2015
OKURIMONO Okaki rice chips epitomize the flavors of Japan Umibiyori, Yamabiyori: traditional okaki rice snacks from Osama Rice Cracker December 2014
OKURIMONO Luxurious gift made possible by canning technology Canned Alaskan King Crab Leg Meat by MARUHA NICHIRO November 2014
OKURIMONO All-new wafer treat from the confectionery masters of Tokyo Tokyo Carameliser, new from Ueno Fugetsudo October 2014
