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THE ROOTS OF SHUN

THE ROOTS OF SHUN

A Winter Staple | Hoba Miso, Grilled and Eaten on Magnolia Leaf

Takayama, Gifu Prefecture

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THE ROOTS OF SHUN

Yamaoka’s Fine Agar from the Sea Supports Wagashi Culture

Yamaokacho, Ena, Gifu Prefecture

Chankonabe

THE ROOTS OF SHUN

Chankonabe—Dishes Full of Wisdom Created by the Sumo Culture

Sumida-ku, Tokyo

岩蔵野菜

THE ROOTS OF SHUN

Iwakura Experience aims for a new form of farming in Iwakura

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