Satoyama Italian Ajikura

Do not be misled by its name; the country restaurant Satoyama Italian Ajikura serves up Japanese food. Its innovative and contemporary Japanese cuisine showcases the high quality foodstuffs being produced by the farming community of Onan in the mountains of Shimane prefecture through a community-supported program of sustainable agriculture designed to preserve a rural way of life and the natural beauty of the environment.

Namihanado Sea Salt

In a modernistic salt house on Shodoshima Island, Toshiki Kaba has skillfully adapted Japan’s traditional ryuka-shiki-enden salt-making method to produce a light, sweet-tasting Seto Inland Sea salt. The salt is contributing to the island’s revival as a regional food center as well as supporting a new life for himself and his family.

Mirasaka Fromage

By making all grass-fed, artisanal cow and goat cheeses in the highlands of western Japan, Mirasaka Fromage is adding deliciously light and uniquely-flavored cheeses to Japan’s pantry of fermented foods and is also helping to preserve the area's rural way of life by adhering to the ancient, sustainable, and ethical way of using the land by mountain grazing its dairy animals.

Muroi

In a farmhouse on the outskirts of northwest Kyoto, Chef Shigeru Muroi is redefining Japanese cuisine and fine dining by restoring the primacy of place, flavor, and beauty to vegetables in his cooking and serving his delicious and complex creations in an elegant yet comfortable and affordable manner.

Tanakaya Soy Sauce

By creatively brewing soy sauce according to traditional methods, Kazuo Tanaka is making an elegant new style of rich-tasting yet light-bodied artisanal soy sauce that can deliciously season all kinds of foods and cuisines.

Citrus 柑橘系

Japan's citrus farmers, cooks, and craft food makers are renewing citrus’ role as one of Japan's most important foods and seasonings by introducing new types of fruit, expanding citrus’ use in cooking and eating, and creating a seemingly endless array of delicious and ingenious citrus-based food products.

Takyo Abeke

At guest house Takyo Abeke in the historic mountain village of Omori, Tomi Matsuba, designer and pioneer of sustainable living, invites you to stay in an enchanted world where life itself is an art and its greatest expression is enjoying good food together.

Wadatsumi 海宮

Located at the water's edge in the picturesque fishing village of Ine in northern Kyoto prefecture, Wadatsumi is a new sea-to-table restaurant that sets a standard by the freshness, fare, and sustainability of the seafood it serves.

Hamamori no Moshio

Made by a slow, natural, and sustainable process, the jewel-like crystals of Hamamori no Moshio seaweed salt are a masterful blend of bright mineral salt from Sea of Japan waters and mellow savory kajime seaweed, a local konbu rich in umami.

Amabito no Moshio

The first revival in Japan of harvesting salt based on the ancient methods of the "amabito," or sea people, Amabito no Moshio is a flavorful and nutritious seaweed salt designed for modern everyday use.

Takehara 竹原

For centuries, the enterprising merchants of Takehara have combined their commercial instincts and ambitions with a love of food and good eating to put their country town at the forefront of developments in Japan's food history.