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「ぶり大根」完成写真

Yellowtail with Daikon Radish

alarm Preparation Time： About 45 minute

「さんが焼き小松菜添え」完成写真

“Sanga” Fried Horse Mackerel with Japanese Mustard Spinach

alarm Preparation Time： About 25 minute

「鮭のちゃんちゃん焼き」完成写真

“Chanchan” Fried Salmon

alarm Preparation Time： About 20 minute

郷土料理写真

THE POWER OF SHUN

Japanese Regional Cuisine Comes with the Region’s Special Stories

「鯛とサツマイモの柚子味噌焼き」完成写真

Red Sea Bream and Sweet Potato Grilled with Yuzu Miso

alarm Preparation Time： About 40 minute

渡邊とみ子さん写真

THE ROOTS OF SHUN

“Mom’s power” handing down Abukuma’s food culture

Fukushima Prefecture

桃太郎の祭ずし写真

THE POWER OF SHUN

Ekiben—the railway station boxed lunch that sustains a nation ―Momotaro no Matsuri-zushi from Okayama City in Okayama Prefecture

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THE ROOTS OF SHUN

Beef Shigureni: A Fusion of Local Food Culture and the Taste of Traditional Japanese Restaurants

Kuwana city, Mie prefecture

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THE ROOTS OF SHUN

Sakaamigamo Attracts the Attention of World Class Chefs

KKaga City, Ishikawa Prefecture

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THE ROOTS OF SHUN

Kyoto, the Thousand-Year Capital: Food Traditions Proudly Carried On Today

Kyoto Prefecture

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

さつまあげ写真

THE ROOTS OF SHUN

Satsuma-age is authentic Kagoshima home-town delicacy made from local produce

Kagoshima city in Kagoshima prefecture

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