All tagged Seto Inland Sea
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.
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.
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.