TOP > THE ROOTS OF SHUN

THE ROOTS OF SHUN

りんご

THE ROOTS OF SHUN

The Yellow Apples that Connect a Mountainous Region with Consumers

Higashiagatsuma, Gunma Prefecture

笠間の栗

THE ROOTS OF SHUN

Chestnut Farmer in Kasama Questions the Future of Food

Kasama, Ibaraki Prefecture

芋煮といものこ汁

THE ROOTS OF SHUN

Imoni, Tohoku’s Autumn Tradition

平潟漁港

THE ROOTS OF SHUN

The Port Town of Hirakata, Home of Dobujiru—The Origin of Anko Hot Pots

Hirakata, Kitaibaraki, Ibaraki Prefecture

甲州ぶどう

THE ROOTS OF SHUN

Aiming to Make the World’s Best Wines from the Koshu Region

Koshu, Yamanashi Prefecture

天然氷

THE ROOTS OF SHUN

One Day, One Layer at a Time. Natural Ice Created by Nikko’s Exquisite Water.

Nikko, Tochigi Prefecture

湘南きゅうり園の相模半白節成

THE ROOTS OF SHUN

Sagami Hanjiro Fushinari, a Cucumber of Hiratsuka Tradition

Hiratsuka City, Kanagawa Prefecture

小出商店の大山とうふ

THE ROOTS OF SHUN

Oyama’s Tofu Cuisine, Nurtured by Mt. Oyama’s Clear Spring Water

房州びわ

THE ROOTS OF SHUN

Boshu Biwa, a Juicy, Early Summer Fruit Grown in Minami-Boso

Tateyama City, Chiba Prefecture

THE ROOTS OF SHUN

Magical Tomato Grown in Sand and Colorful Western Vegetables

Shirakata, Fukui, Fukui Prefecture

THE ROOTS OF SHUN

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

Minabe, Hidaka District, Wakayama Prefecture

萬年屋の味噌玉

THE ROOTS OF SHUN

Misodama Process Preserved by Mannenya, a Miso Maker Boasting 200 Years of History