THE ROOTS OF SHUN Originally an Offering to the Gods. The History of the Beautiful, Silk-Like Nikko Yuba. Nikko, Tochigi Prefecture July 2021
THE ROOTS OF SHUN Choshu Kurokashiwa, a Jidori Nurtured by the Bounty of the Sea and the Mountains Nagato, Yamaguchi Prefecture February 2021
AREA PR Island Feasts that are Full of the Remote Islands’ Bounty and History Tokyo Islands January 2021
THE ROOTS OF SHUN Discovering Local Cuisine Keeping the Okyaku Culture Alive — Kochi Prefecture August 2020
THE POWER OF SHUN Enjoying the Go-sekku (The Five Seasonal Festivals): May 5, Tango no Sekku BACKNUMBER
THE POWER OF SHUN Bringing a Local Taste to Modern Times: Kawajima’s Suttate Udon noodles and Gojiru soup - Kawajima, Saitama Prefecture September 2018
THE ROOTS OF SHUN Yuzawa City, Akita Prefecture ,Juichi Takahashi ,Inaniwa Udon Noodles ,hand-rolling process Yuzawa City, Akita Prefecture December 2017
RECIPE Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac alarm Preparation Time： About 15 minute October 2017
THE POWER OF SHUN Ekiben: Packed meals from the railway stations of Japan Reflects the taste, culture and passion of each region April 2017
RECIPE Bringing Sanriku’s Blessings to the Dinner Table. alarm Preparation Time： About 0 minute August 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
RECIPE Red Sea Bream and Sweet Potato Grilled with Yuzu Miso alarm Preparation Time： About 40 minute November 2015
THE ROOTS OF SHUN “Mom’s power” handing down Abukuma’s food culture Fukushima Prefecture October 2015
THE POWER OF SHUN Ekiben—the railway station boxed lunch that sustains a nation ―Momotaro no Matsuri-zushi from Okayama City in Okayama Prefecture July 2015
THE ROOTS OF SHUN Beef Shigureni: A Fusion of Local Food Culture and the Taste of Traditional Japanese Restaurants Kuwana city, Mie prefecture April 2015
THE ROOTS OF SHUN Sakaamigamo Attracts the Attention of World Class Chefs KKaga City, Ishikawa Prefecture March 2015
THE ROOTS OF SHUN Kyoto, the Thousand-Year Capital: Food Traditions Proudly Carried On Today Kyoto Prefecture February 2015
THE ROOTS OF SHUN From one generation to the next: An udon-making tradition lives on in Japan’s snow country Inaniwa-cho,Akita prefecture February 2015
THE ROOTS OF SHUN Satsuma-age is authentic Kagoshima home-town delicacy made from local produce Kagoshima city in Kagoshima prefecture December 2014
THE ROOTS OF SHUN A unique and delicious way to enjoy the fruits of the ocean Sasa-kamaboko, invented in the city of Sendai Sendai, Miyagi prefecture December 2014
THE ROOTS OF SHUN Sample the dining culture of the food capital Hakata Fukuoka-shi, Fukuoka October 2014
OKURIMONO Made the traditional way—with nothing added Kanezaki Sasa-kamaboko Tairyobata November 2014
OKURIMONO Traditional Kagoshima cuisine with universal appeal Tsukiagean Satsuma-age assortment November 2014
