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THE ROOTS OF SHUN

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

長野県飯綱町

Apples Shining a Beam into the Future Younger Farmers and Their Efforts to Create Japan’s No. 1 Apple Town

Iizuna Town, Nagano Prefecture

岩手町特産品

Iwate-Machi Specialties That Deliver a Rich Taste of Nature

岩手町放牧

The Foundation of the SDGs Future City Built by the Leaders of Recycling-Oriented Agriculture

東京うど

THE ROOTS OF SHUN

Tokyo Udo, Purely White Wild Vegetables Grown Underground

川島町産いちご

Rural Landscape Musings while Sampling Local Kawajima Town Fare

Kawajima, Saitama Prefecture

中華そば四つ葉

THE ROOTS OF SHUN

The Ultimate Ramen Featuring Flavors of Kawajima

Kawajima, Saitama Prefecture

水戸納豆

THE ROOTS OF SHUN

The Famous Region of Natto, the Accidental Fermented Food

Mito, Ibaraki Prefecture