THE POWER OF SHUN Tracing the History of the Fermented Beverage, Amazake — From an Offering to the Gods to a Favorite of the Common People BACKNUMBER
THE ROOTS OF SHUN Traditional Harvesting Brings Izu Tokoroten with the Flavor of Tengusa Izu, Shizuoka Prefecture BACKNUMBER
THE ROOTS OF SHUN Passion Fruit as Bright as the Sun Grown in Tateyama Tateyama City, Chiba Prefecture BACKNUMBER
THE POWER OF SHUN Enjoying Go-sekku (Five Seasonal Festivals): July 7, Shichiseki no Sekku BACKNUMBER
THE POWER OF SHUN Between the Summer Solstice and Hangesho—Special Dishes Honoring the Hard Work of Farmers June 2024
THE ROOTS OF SHUN The Silvery White Delicacy Bestowed by Sagami Bay: Shonan Shirasu Kamakura, Kanagawa Prefecture BACKNUMBER
THE ROOTS OF SHUN Sagami Hanjiro Fushinari, a Cucumber of Hiratsuka Tradition Hiratsuka City, Kanagawa Prefecture August 2023
THE POWER OF SHUN Traditional Food “eel” for “Doyo no Ushi no Hi” for Surviving A Hot Summer BACKNUMBER
THE ROOTS OF SHUN Boshu Biwa, a Juicy, Early Summer Fruit Grown in Minami-Boso Tateyama City, Chiba Prefecture June 2023
THE ROOTS OF SHUN Magical Tomato Grown in Sand and Colorful Western Vegetables Shirakata, Fukui, Fukui Prefecture BACKNUMBER
THE ROOTS OF SHUN Nanko Ume, a Product of Ancestral Wisdom Passed Down Until the Present Day Minabe, Hidaka District, Wakayama Prefecture BACKNUMBER
THE ROOTS OF SHUN Hokota’s Melons—A New Challenge for Three Generations of Farmers Hokota, Ibaraki Prefecture BACKNUMBER
THE POWER OF SHUN Spring Onions Selected by a Connoisseur Are Delightful from Spring to Early Summer May 2023
THE ROOTS OF SHUN A Day in Saikazaki: Hamo, a Gift from the Kii Channel Wakayama, Wakayama Prefecture October 2022
OKURIMONO Tohei Gyokuro, a Shining Example of Gyokuro Craftsmanship Yabuzaki-En "Tohei xxxexcludexxxGyokuroxxxexcludexxx" August 2022
THE ROOTS OF SHUN Nagato Yuzukichi Plays a Principal Part in Meals Nagato, Yamaguchi Prefecture BACKNUMBER
THE ROOTS OF SHUN Fresh Wood Ear: A Summer Flavor Nurtured by Seiwa’s Spring Water Kimitsu, Chiba Prefecture August 2021
OKURIMONO Tokyo-born Mugicha, Created with Traditional Ingredients and Sand-oven Roasting Kawahara Tokyo Mugicha August 2021
OKURIMONO Inventive Konjac Jelly Packed with Nature’s Goodness Tengu no Tamatebako from Konjac Kobo Kasho July 2021
THE ROOTS OF SHUN Tokyo Mugicha—the Fragrant Tea Created by Skilled Roasting Techniques Nerima, Tokyo July 2021
THE ROOTS OF SHUN Blue Honeysuckle: A Berry of Longevity That Only Grows in Harsh Climates Obihiro, Hokkaido BACKNUMBER
THE ROOTS OF SHUN Red Sweet Shrimp from the Oceans of Beautiful Mikuni Mikuni, Sakai, Fukui Prefecture December 2020
RECIPE Bitter gourd and eggplant in thickened meat sauce alarm Preparation Time： About 20 minute June 2018
THE ROOTS OF SHUN Hospitality of Octopus Culture in Setouchi Setoda, Onomichi, Hiroshima Prefecture January 2018
THE ROOTS OF SHUN Farmers Join Forces to Pioneer the Future of Farming Kazo City, Saitama Prefecture July 2017
OKURIMONO A Traditional Summer Citrus Confectionery That Embodies the History of Hagi Natsumikan Maruzuke by Mitsukuni Honten April 2017
THE ROOTS OF SHUN Locally Produced and Consumed Food is the Best Nagaoka City, Niigata Prefecture October 2016
RECIPE Zeppole with baby sardines and sticky kombu seaweed alarm Preparation Time： About 10 minute August 2016
THE ROOTS OF SHUN Facing nature and people: Hisamatsu Farm’s vegetable farming Tsuchiura City, Ibaraki Prefecture August 2016
THE ROOTS OF SHUN Firefly Squid—the Blue Jewels that Emerge from the Depths on Spring Evenings Namerikawa City, Toyama Prefecture May 2016
THE ROOTS OF SHUN Quality lotus roots grown in the vast low-lying wetlands of Lake Kasumigaura Inashiki City, Ibaraki Prefecture March 2016
THE ROOTS OF SHUN Garlic: the White Jewel that Saved a Town Takkomachi in Aomori Prefecture January 2016
RECIPE Assorted Eggplants and Bitter Gourds (Koneri) alarm Preparation Time： About 15 minute November 2015
RECIPE “Sanga” Fried Horse Mackerel with Japanese Mustard Spinach alarm Preparation Time： About 25 minute November 2015
OKURIMONO Treasure chest from a long-established Japanese restaurant that brings refreshing coolness in the hot summer “Kyo-no-Himetsuto: Summer vegetable and colorful hors d’oeuvre” from Wakuden August 2015
THE ROOTS OF SHUN Scallops Raised by the Wisdom of the Older Generation and the Northern Sea The Sea of Okhotsk ,Hokkaido August 2015
THE ROOTS OF SHUN Wondrous fair-skinned peaches, the product of uncompromising devotion Okayama prefecture July 2015
THE ROOTS OF SHUN Senbei crackers made with fresh shrimps harvested in the Seto Inland Sea at Kanonji in Kagawa prefecture November 2014
THE ROOTS OF SHUN The 60 Year Veteran “Sea Jewel” Diver Shirahama Minamiboso city, Chiba Prefecture August 2014
THE ROOTS OF SHUN Corn So Good, You Can Eat It Raw ? Anzai Farms Tateyama City, Chiba Prefecture July 2014
RECIPE Steam-fried edamame (green soybeans) with sun-dried salt alarm Preparation Time： About 15 minute June 2014
RECIPE Fresh Green Pepper And Asparagus Fried in Miso alarm Preparation Time： About 10 minute June 2014
