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THE ROOTS OF SHUN

マリポ農園の生きくらげ

THE ROOTS OF SHUN

Fresh Wood Ear: A Summer Flavor Nurtured by Seiwa’s Spring Water

Kimitsu, Chiba Prefecture

砂窯焙煎でつくられる東京麦茶

THE ROOTS OF SHUN

Tokyo Mugicha—the Fragrant Tea Created by Skilled Roasting Techniques

過酷な気候でこそ生育する不老長寿の実「ハスカップ」

THE ROOTS OF SHUN

Blue Honeysuckle: A Berry of Longevity That Only Grows in Harsh Climates

Obihiro, Hokkaido

湯波を引き上げている風景

THE ROOTS OF SHUN

Originally an Offering to the Gods. The History of the Beautiful, Silk-Like Nikko Yuba.

Nikko, Tochigi Prefecture

まだ世界が知らない蒸留酒、東京の島酒

Savoring Tokyo Islands Spirits, the Distilled Liquor Yet Unknown to the World

山口県のブランド地鶏「長州黒かしわ」

THE ROOTS OF SHUN

Choshu Kurokashiwa, a Jidori Nurtured by the Bounty of the Sea and the Mountains

Nagato, Yamaguchi Prefecture

伊豆諸島の郷土料理

Island Feasts that are Full of the Remote Islands’ Bounty and History

焼き抜き中の仙崎蒲鉾

THE ROOTS OF SHUN

Traditional Yakinuki Kamaboko Made with Fresh Fish

Nagato, Yamaguchi Prefecture

東京の島酒

Authentic Shochu of Tokyo’s Islands is Imbued with Their Landscape and People

三国港に甘エビを水揚げする漁船

THE ROOTS OF SHUN

Red Sweet Shrimp from the Oceans of Beautiful Mikuni

Mikuni, Sakai, Fukui Prefecture

長野県飯綱町

Sharing Delicious Iizuna Town Products Throughout Japan—Ideas for Future Food and Farming

Iizuna Town, Nagano Prefecture

京都の食文化

Kyoto’s Culinary Culture: Tradition and Renewal

Kyoto Prefecture