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深川宿「辰巳好み」

THE POWER OF SHUN

Fukagawa Meshi—a Local Cuisine that Supported Edo

THE ROOTS OF SHUN

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

Takayama, Gifu Prefecture

赤かぶら漬け

Pickled Red Radishes Filled with the Life and Culture of Hida

Hida Yamamiya's Pickled Red Radishes

Chankonabe

THE ROOTS OF SHUN

Chankonabe—Dishes Full of Wisdom Created by the Sumo Culture

Sumida-ku, Tokyo

やきとり

THE POWER OF SHUN

Learning about the Endless Variety of Yakitori Flavors from History

四季を表現する器に盛りつけられた旬の料理

THE POWER OF SHUN

Enjoy Washoku on Washoku Day

宮城の芋煮

Miyagi’s imoni

alarm Preparation Time： About 30 minute

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

夏の郷土菓子

THE POWER OF SHUN

Six Local Summer Sweets Bring Coolness

おきゃく文化

THE ROOTS OF SHUN

Discovering Local Cuisine Keeping the Okyaku Culture Alive — Kochi Prefecture

端午の節供

THE POWER OF SHUN

Enjoying the Go-sekku (The Five Seasonal Festivals): May 5, Tango no Sekku

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