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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.

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

ところてん

THE ROOTS OF SHUN

Traditional Harvesting Brings Izu Tokoroten with the Flavor of Tengusa

Izu, Shizuoka Prefecture

菰の下での玉露の手積み

THE ROOTS OF SHUN

Gyokuro: Premium Japanese Tea Captivates Even Europeans

Fujieda, Shizuoka Prefecture

さまざまな魚種の干物

THE ROOTS OF SHUN

Numazu’s Himono, Born of Craftsmanship, and Secret Brine

Numazu, Shizuoka Prefecture

さくらんぼ

THE ROOTS OF SHUN

Shiny Red Summer Gems

Murayama, Yamagata Prefecture

桜の塩漬けの工程

THE ROOTS OF SHUN

Salt-Cured Cherry Blossoms Bring the Taste of Spring

Hadano, Kanagawa Prefecture

伊勢角屋麦酒

THE ROOTS OF SHUN

The Potential of Japan’s World-renowned Craft Beer

Ise, Mie Prefecture

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