All tagged Hiroshima Prefecture
By sustainably farming a sencha green tea with a naturally unique flavor and serving it up at Tea Stand Gen, Genki Takahashi is reaffirming the important cultural role of green tea in Japan as a bond with nature and between people in addition to providing a soothing and healthy cup of tea.
When Atsuka Uegami started making marmalade to create a new use for Osakishimojima’s famous citrus, she didn’t expect to inspire marmalade fans across Japan or that she would win an award at the “World’s Original Marmalade Awards” held annually in Britain.
One of the few remaining artisanal soy brewers on the western islands of the Seto Inland Sea, Okamoto makes a classic style of soy sauce that adds a touch of heartiness as well as a special taste-of-place flavor to the region’s traditionally light and ingredient-oriented home cooking.
In the birthplace of of the refined ginjo style of sake, Miho Imada is carrying on a tradition of brewing beautifully fragrant and richly-flavored ginjo sake that are to be enjoyed as one of life’s daily pleasures.
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.
At an old farm building just outside of the country town of Takehara, Mrs. Nishino and her friends are serving up country-style food and hospitality that aim to nourish the well-being of their guests.
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.
Raised by French methods in former salt-making ponds on Osaki-kamijima Island, Osaki Claires Oysters are changing the way oysters are eaten in Japan.