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さまざまな魚種の干物

THE ROOTS OF SHUN

Numazu’s Himono, Born of Craftsmanship, and Secret Brine

Numazu, Shizuoka Prefecture

駿河湾

THE ROOTS OF SHUN

Delicacies from Japan’s deepest bay in Heda Spider Crabs and Freshwater Prawns

Heda, Numazu, Shizuoka Prefecture

Try Sushi Made with Underutilized Fish by a Chef with 60 Years of Experience

天然サバと養殖サバ

THE POWER OF SHUN

A Connoisseur Explains How to Enjoy In-Season Mackerel

カマス

THE POWER OF SHUN

The In-Season Fish, Kamasu (Barracuda)

ズワイガニ写真

THE POWER OF SHUN

A Taste of Winter Snow Crab

リアス式海岸写真

THE ROOTS OF SHUN

You can taste the natural beauty of Karakuwa in its oysters

Karakuwa at Kesennuma, Miyagi prefecture

THE POWER OF SHUN

The In-Season Fish, Aji (Horse Mackerel)

THE POWER OF SHUN

The In-Season Fish, Sakuradai (Cherry Bream)

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

THE POWER OF SHUN

The Fascinating Charm of Katsuo (Bonito), in Season Twice a Year

三重の“旬”に磨きをかける養殖と加工の知恵

THE ROOTS OF SHUN

Wisdom in Breeding and Processing in Mie for Refining Ingredients in their Peak Season

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