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THE ROOTS OF SHUN

THE COMMUNITY CULTIVATION OF SHUN

Introducing the appeal of food cultures, which are nurtured by the people and climates of the regions you instinctively want to visit and enjoy.

いちご

THE ROOTS OF SHUN

The Unending Passion of the Land of Strawberries

Ashikaga, Tochigi Prefecture

海ぶどう

THE ROOTS OF SHUN

For Onna’s Fishermen. The Birth of Okinawa’s Umibudo

Onna, Okinawa Prefecture

アテモヤの実

THE ROOTS OF SHUN

Atemoya, a Sweet Subtropical Fruit Produced by Onna’s Unique Natural Farming Method

Onna, Okinawa Prefecture

国内シェアトップ、べっ甲色に輝く茨城県の「干し芋」

THE ROOTS OF SHUN

Ibaraki’s Amber-Colored Dried Sweet Potatoes No. 1 in Japan

Hitachinaka, Ibaraki Prefecture

みしらず柿

THE ROOTS OF SHUN

Aizu’s Autumn Tradition: The Beauty of Mishirazu Persimmons, Made Individually with Diligent Care

Aizu Wakamatsu, Fukushima Prefecture

リアス式海岸写真

THE ROOTS OF SHUN

You can taste the natural beauty of Karakuwa in its oysters

Karakuwa at Kesennuma, Miyagi prefecture

黒皮かぼちゃ

THE ROOTS OF SHUN

The Traditional Southern Japan Vegetable that Grows while Bathed in Sunlight: Black-skinned Pumpkins

Miyazaki City, Miyazaki Prefecture

新和風料理柚果のハモ料理

THE ROOTS OF SHUN

A Day in Saikazaki: Hamo, a Gift from the Kii Channel

Wakayama, Wakayama Prefecture

THE ROOTS OF SHUN

Nanko Ume, a Product of Ancestral Wisdom Passed Down Until the Present Day

Minabe, Hidaka District, Wakayama Prefecture

鉾田のメロン「優香」

THE ROOTS OF SHUN

Hokota’s Melons—A New Challenge for Three Generations of Farmers

Hokota, Ibaraki Prefecture

おきゃく文化

THE ROOTS OF SHUN

Discovering Local Cuisine Keeping the Okyaku Culture Alive — Kochi Prefecture

そうめんづくり

THE ROOTS OF SHUN

New Era of Somen Turns Breakthrough into New Tradition

Banshu District, Hyogo Prefecture

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